After a successful restaurant run within Antwerp, three friends (Dabba King, Nikolai Kovdal and Sen Kulanthaivelu) have partnered with fermentation guru, Julian Kappert. The product is Spiridon, a bar decked in dark mahogany furniture, mosaic tiles, exposed bricks, and clay pillars plastered with handwritten wine menus scribbled upon sticky tape. Candles shimmer, golden lighting casts from the mish-mash of lamps, and reflects from the white textile wall hangings draped across the ceiling. A glass-fronted wooden wine cellar, a former butcher's refrigerator, is stacked with natural wines, and the kitchen plates molten, chill-topped camembert or hand-rolled gnocchi onto vintage English crockery.
