Nuno Mendes opens Viajante in Bethnal Green

Nuno Mendes has now opened Viajante in Bethnal Green’s Town Hall hotel, his first public restaurant since Bacchus closed two years ago.​

The Portuguese chef, who once ran underground private members supper club The Loft from his house in east London, has been compared to Catalan chef Ferran Adria for his experimental tasting menus.

Viajante will serve a menu taking inspiration from Mendes’ home country and travels through Spain, Asia and Scandinavia, featuring dishes such as Charred Sea Bass and Green Apple, Black Olive and Crispy Ponzu; Smoked Aubergine, Potato and Soymilk, Uni and Truffle; Umami: Do mar a montanha (Iberico Pork Neck and Langoustine); and Aged Beef and Vegetable Ashes, Cauliflower and Burnt Bread Jus.

Mendes told Restaurant magazine he had been using The Loft as a development kitchen to refine his dishes, which will appear on tasting menus of six to 12 courses.

“I want to create an experience,” he said. “Viajante will not be a place to go when you’re really hungry. I want to create an event and tasting menus are the best way to do that and showcase my philosophies. In an artistic way it tells a bit of my story.”

Viajante will host supper club events in its private dining room and the De Montfort suite, which features its own kitchen and table for up to 20 covers. The Viajante bar, situated across from the restaurant, will serve its own menu of contemporary sandwiches, tartars and ceviches.

Taking further inspiration from The Loft, Viajante will ask that diners pay an initial members fee in advance, replacing the traditional bill at the end of the meal.

The Loft Project​

The Loft has now been transformed into The Loft Project, a space for international chefs to take up residencies to help them make the leap from second-in-command to owning their own London restaurants, by hosting 10-course dinners. Guest chefs have so far included Ben Greeno and Clayton Wells from Noma, Copenhagen, and Paul Foster from Restaurant Sat Bains.

“It’s a chance to showcase some real talent,” said Mendes. “I’d like it to be a launchpad for chefs and hopefully become a good breeding ground for new ideas and people.”