Floridita - London

Named in honour of El Floridita, the place in Havana where cocktails took on a new meaning under the celebrated Constante Rivalaigua, this latest addition to the bunch of Conran new entries is well worth a visit - or even two. Reason? Well, to begin with the décor and design is spot on as you enter a none too little piece of Cuba, that celebrated Caribbean time capsule.

Secondly the food, despite the limitations of Cuban cuisine, which tends to revolve round yams, plantains and black beans, is good very much thanks to the spin given to it by Executive Chef Andrew Rose, mainly through the involvement of Latin American additions, such as spit roast suckling pig with garlic, lime and oregano, and spiced blackened fillet of red snapper with fresh tomato, caper and olive sofrido. Some ingredients are flown in direct from Cuba, notably the Langosta crayfish.

For cocktails, as one might expect, it would be hard to find a better selection with Nick Strangeway at the helm. Lest his ministrations prove too potent the stools are fitted to prevent aggravated loss of balance taking over. A fun place with food that's serious.