where you need to eat right now

Two chefs – Antonio and Almaz, an Italian and a Russian – always on the pass, and harvesting herbs and leaves from a hydroponic garden wall inside the resto. Phenomenal marbled beef is ageing in front of your nose, and the bread is baked daily with a sourdough that is celebrating its 80th birthday. Bistronomy with a big heart is the essence of the cuisine at Jerome’s, think scallop crude with yuzu and persimmon or a refined ceviche of red shrimps with cured daikon and ginger as smaller plates or a grilled brisket with carrots and chimichurri as feast. And that Italian accent also shows off in the shape of a rich wine cellar. Jerome is always friendly, open-minded and generous, that’s the secret recipe behind its success.