Yotam Ottolenghi has confirmed more details about his biggest restaurant yet, set to open in London's Fitzrovia in late June.
Rovi promises to maintain the roots of his other restaurants but with a different look and feel.
The name the chef and restaurateur has chosen mixes the name of its location (Fitzrovia) with Nopi, Ottolenghi's all-day restaurant in Soho.
As with Nopi, vegetables will remain at the centre of the menu, supplied by small suppliers and farmers such as Brambletye in Sussex (supplying fruit and vegetables) and shellfish from the Ethical Shellfish Company.
Added to that will be a focus on fermentation and cooking over fire.
Typical dishes are set to include: braised and smoked carrots with puffed black barley and pickled herbs; slow-roasted cauliflower with crispy chickpeas, tahini and fermented chilli salsa; confit mussels with hay-smoked potatoes and cascabel oil; and onglet skewers with beef fat mayonnaise and fermented green chillies.
The 85-cover restaurant will initially be open for lunch and dinner, and breakfast will follow in July. Many dishes will be available as small plates or large dishes.
Meanwhile, the interior will take inspiration from Bauhaus, with industrial elements in the dome-shaped dining room combined with natural materials such as pale oak wood and travertine stone.
There will be counter-top seating in the front window reserved for walk-ins only, while the main room will be centred around a large oval-shaped cocktail bar seating 16 guests.
The restaurant will focus on reducing waste, including using leftover wine to make vinegars. The air-conditioning and ventilation systems have also been designed so that the heat generated in the kitchen is used to warm up the restaurant and the water used on site.
Neil Campbell, formerly head chef of Grain Store, will be head chef at Rovi, supported by Calvin von Niebel, the group's development chef. Yotam Ottolenghi and Sami Tamimi will act as executive chefs.