The cooking at DABBOUS is light and modern, with an emphasis on clean flavours and seasonal ingredients. Menus are product-driven, serving innovative dishes based on clear understanding of flavour. Above all else, the food should impress through its sheer simplicity and restraint. Downstairs at DABBOUS you will find the basement bar, presided over by Oskar Kinberg. Obviously there are the classics, but also many of Oskar’s own creations, such as his “Sloe Gin Punch”, a refreshing blend of homemade sloe gin, hawthorn syrup, ginger ale and pink grapefruit.
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