Nela Restaurant London Review: Fire-Kissed Luxury in a Glamorous Dining Room

November 14, 2025

Nela isn’t just a restaurant in London—it’s the kind of place you plan your evening around. Inside the newly transformed Whiteley development in Bayswater, this South American-inspired hotspot blends the drama of fire cooking with the polish of a Mayfair dining experience. Behind it are two names with serious culinary credentials. Chef-restaurateur Markus Thesleff (of Los Mochis fame) and Chef Lello Favuzzi, previously Executive Chef at Mortimer House and L’Anima. The result is a sleek, fire-led kitchen that elevates ingredients without overcomplicating them.

The interiors, designed by Studio Caché, are nothing short of cinematic. Find glowing backlit stone, textures in ochre and burnt caramel, and a low-lit dining room. The open kitchen, where most dishes are kissed by flame, adds just the right amount of theatre without overwhelming the elegant vibe. Every angle of the space, from the booths to the chef’s counter, feels intentional, curated, and warm—quite literally.

Nela is both fire-driven and polished, robust and refined. It manages to channel the primal energy of wood-fired cooking into a luxe London setting that feels at once international and intensely local.

Nela Restaurant London Menu

At Nela, the wood-fired grill is king—but the dishes never feel heavy. From the raw and cured section, the scallop ceviche with leche de tigre (£16) and the torched toro with white balsamic (£25) are precision-balanced plates with freshness and fire. The Beluga caviar on crisp lavash (£18) is indulgent and playful, and the roast beef with pickled mustard seeds (£18) proves that simplicity can be powerful.

For mains, the half lobster with guajillo butter and mandarin (£26) is a must-try—spicy, aromatic, and beautifully smoky. The Scottish short rib (£35), cooked low and slow, falls apart with the touch of a fork, while the open flame sea bream (£29) brings out the best of the fish’s natural oils and textures.

Vegetarians are not left behind, either. The crispy Shimeji mushrooms with chipotle aioli (£14) and stuffed vine leaves tempura (£13) are as thoughtfully composed as any of the proteins. Meanwhile, the potato millefeuille—especially the version with truffle (£22)—is a scene-stealer.