Rök Smokehouse and Bar

Food  / 

With so many new hip BBQ and smokehouse restaurants opening in London it can be hard to keep up with visiting them all. Rök is a new Nordic-inspired smokehouse that we think is definitely one for your diaries.

But is the food Scandinavian?

Rök, which means ‘smoke’ in Swedish, uses Scandinavian kitchen techniques such as brining, pickling and smoking and applies this to fresh, seasonal British ingredients. While the menu may not consist of typical Scandinavian dishes such as Gravlax, Jansson’s Temptation or Smørrebrød, think of the concept of the Smörgåsbord (a selection of hot and cold dishes) and customise your own feast at Rök. Starters are a great teaser to the meats, pickled vegetables, whilst the salads are great for sharing.


Starters and Mains

The nduja quail scotch egg and scallop in the shell with nduja were savoury and moreish. Indulge in the Cobble Lane charcuterie selection – each cut is from high quality British meat and is rich with flavour.

With a selection of lamb, duck, pork belly, beef and guinea fowl for mains, we went for the first three. The lamb with fennel purée was a smooth choice while the duck with lingonberry bacon jam was the hero of the menu.

“Beef Dust”

Our salad choices of the charred broccoli with pumpkin seeds and the charcoal beets with goat’s cheese could easily distract you away from the meats and the cauliflower cheese with beef dust (beef shavings) was an inspired addition to our table.


Meats are supplied by British charcutiers Cobble Lane Cured in Islington, and are cooked at Rök on a custom built, charcoal-fuelled BBQ. Matt Young (formerly of Ollie Dabbous’s Barnyard and Aveqia) leads the team of chefs.


Rök | 26 Curtain Road, Shoreditch, EC2A 3NZ

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