The ethically-minded restaurant forming part of the Serpentine Sackler Gallery, in a space designed by Pritzker Prize-winning architect Zaha Hadid.

Set in the beautiful Zaha Hadid extension of Serpentine North Gallery, The Magazine with Slovakian-born Chef Tomas Kolkus (previously of Soho House) at the helm, and a contemporary menu that puts sustainability and seasonality at the heart of the kitchen. The Magazine’s thought-provoking cooking, combined with Zaha Hadid’s contemporary architecture creates a compelling proposition. There's also a charming terrace at the back of the restaurant, with scattered tables surrounded by wildflowers. 

Working alongside Climavore project - the notion of eating in response to climate change - the climate-resistant, veg-centric menu embraces sustainable foods - from line-caught fish to rope-grown mussels. Recommended dishes include: Wye Valley asparagus with miso aioli, slow-roasted cauliflower with chickpea stew and agar panna cotta with elderberry syrup & blackberries. 

Ideal For

Family friendly, park life, ethical eating

Signature Dishes

Wye Valley Asparagus with miso aioli; rope-grown mussels with urfa and rock samphire; slow-roasted cauliflower with chickpea stew, dulse & sea buckthorn; agar panna cotta with elderberry syrup & blackberries; and a vegan chocolate mousse.