Who tastes your food when you are eating it?
About
Philosophy
We believe that food does not exist in isolation. All great cuisines are the product of intersecting cultures across time; no food culture would have developed without centuries of movement and collaboration.
At Nouri, we study ingredients, techniques, and flavors to identify moments of connection between global food traditions. We innovate from these historical standpoints to produce food rooted in familiar flavors no matter where you are from. That is where crossroads cooking begins.
Beyond concept or philosophy, or types of cuisines, Nouri is a place that celebrates people, in all our differences and similarities. A restaurant that nourishes not just body and mind, but the liminal bond between the “you” and the “I”.
Gallery
People

Ivan Brehm
Chef / Owner
Ivan leads the team at Nouri. Following several years working in the kitchens of Per Se in New York, Hibiscus in London and Mugaritz in the Basque Country, Ivan joined Heston Blumenthal where he was Development Chef at his Experimental Kitchen at The Fat Duck for 4 years.
With a mixed heritage of Italian, German, Russian, Spanish, Lebanese, Syrian and Brazilian, Ivan has developed a cuisine as eclectic as his own lineage. His dishes at Nouri integrate influences from around the world seamlessly to produce plates that are both creative and original. Dishes manage to strike a chord of familiarity with flavours that resonate with every diner, irrespective of their background. Nouri showcases an engaging, convivial space where dining becomes a larger and more significant experience; one that transcends the ritual of eating to one of bridging unions and building community.

Russell Nathan
Chef de Cuisine

Ashlee Malligan
Research and Development
Stories
Press
Reservations
Reservations
We are open for Lunch from Wednesday to Saturday 11:30 am to 3:00 pm.
Last order for dinner at 9:00 pm.
We are closed on Monday.
For enquiries about booking the entire restaurant or the private dining room, please email us at