Dimitrios Moudios

4th – 8th January

Right now you’ll find Dimi in the kitchen of Ernst, Berlin, where he’s part of a three-man team serving 30 (yes, 30) course tasting menus to just eight lucky guests at a time. Embracing Ernst’s Japanese-inspired approach, his own style of cooking is all about “flavours, textures and finding ways to get the best out of every single ingredient”.

The talented young Greek’s Carousel menu focusses on the robata grill, featuring elegant, perfectly balanced dishes like ‘Grilled Squid Cooked in Kanzuri Oil with Kanzuri Miso and Fresh Citrus’, ‘Smoked Daikon with Miso and Cherry Blossom’ and ‘Grilled Kiwi with Soy Sauce Caramel’.

Prior to Ernst, Dimi cut his teeth at fine dining restaurants in Switzerland and Germany, later moving to Boragó in Chile (no. 38 in the world), where he headed up the legendary R&D team, and Alchemist in Copenhagen, the two-star Michelin temple of multi-sensory delights.

Dimi has plans to open a place of his own later this year, but first, Charlotte Street…