Fodor's Expert Review Hedone

Only a loony or genius would serve an appetizer of half a Cévennes onion with a few pear shavings and beurre blanc, but luckily Swedish chef Mikael Jonsson falls triumphantly in the latter camp at his no-fixed-menu foodie haven in Chiswick. A former lawyer and food blogger, Jonsson's obsessive approach to the provenance of his largely British-sourced ingredients—often rare, wild, or foraged—means his daily changing dishes are some of the most vivid around. Sit on bar stools and watch Jonsson in an open kitchen prepare rare ingredient-driven marvels.