The Magazine Restaurant

mouth-watering experiences

at the magazine

the food

Ollysan's contemporary cooking can be experienced in the awe inspiring new space designed by Zaha Hadid Architects

the chef

Born into a family passionate about gastronomy, Ollysan found his home in the kitchen from a very young age.

the bar

An intimate, stylish space for diners to enjoy a pre-dinner cocktail in the beautiful Zaha Hadid setting.

chef's table

The chef’s table by OLIVER 'OLLYSAN' LANGE at The Magazine provides the ultimate culinary front–row seat.

events

From original concept to professional execution, K&K London Ltd. delivers excellence with imagination.

Gallery

The Serpentine’s second space in Kensington Gardens is the new cultural destination in the heart of London.

chargrilled cod, cauliflower and ocean herbs

food & drink

the magazine

Ollysan's contemporary cooking can be experienced in the awe inspiring new space designed by Zaha Hadid Architects.

lunch menu

dinner menu

brunch menu

large party menu

view menus

vacherin of winter berries, vanilla and creme chantilly

the chef

at the magazine

OLIVER 'OLLYSAN' LANGE

Ollysan’s cooking is not strictly ‘fusion food’ – instead he is a chef with a talent for exploiting his favourite food experiences from around the world and using the best of what he can find wherever he works to its maximum potential. He brings the philosophy of Japanese cooking into his kitchen – its dedication, respect for the purity of ingredients, balancing of tastes and, most importantly, kokoro (heart and soul) to everything he creates.