'Iggy’s signature dish is its Cappellini with sakura ebi, konbu and shellfish oil, which has been around since its days in The Regent. I don’t use the word ‘umami’ often, but this IS UMAMI. The crunchy sakura prawns bring out the flavours of the lightly tossed angel hair pasta, and gently let it slip through your mouth.'

'Every dish is an original, even the simplest of classically inspired dishes has Iggy’s unique fingerprint on it whether it is technique, a sauce, infusion, garnish or presentation, and you can be assured there is no replication or dishes that are served in other restaurant.'

'Keeping up with his Mediterranean traditions, Chef Aitor also has his rendition of the Madrid dish, callos a la madrilène ($24) – a stew of vegetables and (my personal highlight) soft, buttery, juicy beef tripe that’ll convert anyone adverse to offal.'