Kurt Zdesar’s new Mayfair restaurant Bouillabaisse is nautical in everything but location. Seated firmly on land, the restaurant thrills guests with exciting seafood dishes brought to life by Jordan Sclare, Bouillabaisse’s Executive Chef. After spending time in Greece, Spain, and the UK, Zdesar and Sclare have vowed to focus on “traditional and contemporary coastal cooking techniques” with a key focus on sustainably sourced produce.

A piece of the menu is devoted to on “land” offerings, but it’s the fruits of the sea that give the restaurant its firm foundation – and its popular standing. Dinner favorites include the Snow Crab Cakes served with garlic and an herb salsa; the Lobster Ravioli, served again with snow crab, morecambe bay prawns, and sweet potato; the Risotto Negro, cooked to perfection and tossed with grilled octopus right before serving; and the Line Caught Wild Whole Seabass “Veta La Palma”, which is caught fresh and cooked in the restaurant’s wood-fired oven.

The knowledge of what works on the sea has also extended to Bouillabaisse’s wine list, which is notorious for being short, sweet, and to the point. It’s been hailed as “short, but well chosen” and features rosé, coastal and classic whites, coastal and classic reds, champagne, sparkling, and sweet spirits.

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