Abajo is an intimate chef’s table experience located within Mayfair restaurant HUMO, which guides guests through a multi-step menu centred around exceptional produce. Each ‘chapter’ champions a seasonal core ingredient and draws on the most refined culinary techniques to create never-tried-before dishes and flavours.
Abajo, translating to ‘below’ in Spanish, sees the restaurant fittingly located downstairs, inviting guests to descend into an immersive underworld for the evening. The space has been carefully designed by interior designers Afroditi studio to encapsulate the ancestral cooking techniques behind the culinary concept of HUMO itself. Hosting only 10 guests at a time at its comfortable chef counter-style dining table, guests are invited to watch the theatrics unfold as HUMO’s chefs skillfully prepare a delicate and elevated array of dishes using a bespoke induction worktop.
The menu changes on a weekly basis which means that every dining experience at Abajo is different. However, guests can expect dishes similar in style to HUMO’s concept, which prides itself on cooking with the finest produce and experimenting with the precision of Japanese cooking techniques.
The chef’s table experience can be enjoyed with a choice of three premium drink pairings, designed to perfectly complement each menu chapter. This includes a wine pairing menu curated by HUMO’s head sommelier Merlin Ramos, a signature HUMO drinks pairing curated by HUMO’s bar manager Tom Kapanadze, or a non-alcoholic option.
The wine program at HUMO features varieties with plenty of personality that reflect the same depth and consideration of the food menu. From small, artisan growers to renowned, big-name producers, there’s something for everyone available.