Tincan

Monday – Thursday: 11am – 11pm. Friday and Saturday: 11am – midnight. Sunday: 10am – 10pm.
With the London food scene saturated with pop-ups, restaurateurs must go to extraordinary lengths to make their mark. And yet, for most, a restaurant without a kitchen or chef would be a step too far. Not for design and architecture studio AL_A, the brains behind Tincan, who drew inspiration from a restaurant in Lisbon that converted a former fishing-tackle shop in order to serve tinned seafood. The concept of Tincan runs along the same vein, although don’t expect your standard supermarket canned fare here; the menu will consist of thirty five delicacies, such as tuna marinated in fennel seeds and tinned squid in its own in, sourced from all around the globe. Food will be served out of the can, having been drained of excess oil, and accompanied only by bread, salt, chilli peppers and shallots. The space oozes style, decked out with bespoke furniture and fittings with the deep black walls decorated with tin can displays. Tincan is opened seven days a week, and will run until March 2015.