Holborn’s Gezellig to close after just eight months

By Joe Lutrario contact

- Last updated on GMT

Holborn’s Gezellig to close after just eight months

Related tags: Wine, Chefs, Sommelier, Fine dining

Wine-focused Holborn restaurant Gezellig has closed after just eight months in business.

As first reported by thedrinksbusiness.com​, co-founder Wieteke Teppema broke the news in an Instagram post that has now been deleted.

It read: “The overheads were too high and we couldn’t reach the turnover we needed. It’s been a heart-breaking decision and we only decided at the end of last week."

"I’m gutted, but we will go out with a bang, so please do pop in if you are in the area this week.”

Gezellig, named from a Dutch word best translated as 'an atmosphere which allows good times to happen', launched in May 2019 following a successful pop-up at Carousel London.

The 50-cover restaurant​ is on the site of the former Holborn Town Hall, and also features a bar and a large private dining room.

Gezellig is the creation of four experienced hospitality professionals: Rebecca Mascarenhas (co-owner of Michelin-starred Elystan Street with Philip Howard and Church Road in Barnes, among others); chef Graham Long (formerly head chef at L’Autre Pied); and sommeliers James Comyn (Pied à Terre); and Teppema (Trinity, Viajante).

“We wanted to get together to create the food we like to eat, the wine we like to drink, and the relaxed atmosphere where we would be happy to spend all of our time,”
said Comyn ahead of the opening.

Gezellig offers a carefully chosen wine list featuring approximately 350 bins, starting from £25 for a bottle and £5 for a glass. “We are all wine lovers, and our list will be priced to be drunk and enjoyed,” says Teppema. “We are looking at lots of fine wine but without the high price tags.”

Long’s food was described as 'classically based with influences from throughout Europe'.

Dishes from the launch menu included crisp veal sweetbread slider with truffle coleslaw in a brioche bun; brandade ravioli with a ragù of octopus, red pepper and aïoli; and roast loin of suckling pig sharing plate, crispy belly and braised shoulder, with anchovy, monks beard and jansson’s temptation.

Gezellig's last service is today. 

Related topics: Venues

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