Cakes & Bubbles: the world's most experimental pastry cafe

It's the perfect celebration, combining two of life's greatest pleasures: cutting edge patisserie (inventive in flavour and texture yet considered, so it is low in sugar and fat) with fizz – from champagne to the best of Spanish cava.

Albert Adria is considered by many chefs to be the world's best patisserie chef. With his brother Ferran, he ran the former World's 50 Best Restaurant number 1, El Bulli (now closed). As he loves the creativity and diversity of London, Cakes & Bubbles is his first venture beyond Spain. It's a massive coup for the super-luxe Cafe Royal Hotel.

Only desserts are served on the menu: ranging from light and fruity to rich classics and the famed cheesecakes. All are designed to be shared.

Quite simply, we were blown-away byevery course we tried; from a simple plate of mango with coconut and lemon glass, through the most ethereal yet technically perfect chocolate cork and chocolate ingot that was the star of the show. It looks like a very special French rinded cheese and is made from Columbiers, a soft French cheese, whilst the rind is white chocolate, somehow treated with nuts to give a properly savoury and utterly intriguing bite. Make sure to be guided by the sommelier to the best champagnes and cavas.

Refreshingly informal, fun and not alarmingly expensive, Cakes & Bubbles redefines and modernises the patisserie. For the future, Albert Adria promises to introduce new seasonal desserts much like a Japanese kaiseki menu. It's the kind of treat place everyone will enjoy, and it is equally welcoming to families with young children.