London, United Kingdom

1 vloggers mentioned

“The vlogger visits this famous bakery, noting the long queue, to try their well-known doughnuts.”

— Oğuz Yenihayat

1 vloggers mentioned

“The vlogger is having dinner at Dishoom, an Indian restaurant, enjoying various dishes and a mango lassi.”

— Taylor Bell

1 vloggers mentioned

“The vlogger is tempted by the paella but decides to get a lobster tail instead. He shows the large pans of paella and the lobster tails being cooked.”

— Oğuz Yenihayat

1 vloggers mentioned

“After seeing a long queue the previous night, the vlogger tries this dessert spot, ordering a classic apple and cinnamon crumble with hot vanilla custard.”

— Oğuz Yenihayat

1 vloggers mentioned

“The vlogger highlights this popular stall for its toasted cheese sandwich, which he says smells incredible and is made with four different cheeses.”

— Oğuz Yenihayat

1 vloggers mentioned

“A popular local bakery in Notting Hill known for its artisanal pastries.”

— meyou

1 vloggers mentioned

“The vlogger visits this butcher stall, which he notes also sells pastrami, and tries a lamb and mint sausage roll.”

— Oğuz Yenihayat

1 vloggers mentioned

“The vlogger visited this classic Roman restaurant near Hyde Park. He highly recommends the Cacio e Pepe and the fried gnocchi with truffle sauce, which he found delicious.”

— Oğuz Yenihayat

1 vloggers mentioned

“A legendary spot for traditional fish and chips, highly praised for its light batter.”

— Altrutas

1 vloggers mentioned

“The vlogger visited this one-Michelin-star Spanish restaurant, which he highly recommends. He highlights the truffle mushroom croquettes and the Cantabrian anchovies on brioche as particularly delicious.”

— Oğuz Yenihayat

1 vloggers mentioned

“A historic pub on Carnaby Street once owned by the playwright's distant relatives.”

— Altrutas

1 vloggers mentioned

“The vlogger recommends this chic Italian restaurant in Mayfair, noting that reservations are essential. He enjoyed the "Little Spaghettini" with its amazing olive oil and garlic sauce.”

— Oğuz Yenihayat