His idea is that the restaurant was designed to shine for no more than a decade before becoming a 'brand' and therefore, no longer appealing. So it's no surprise to see Gaggan Anand launching a new project that will go live in March, 2018, next to his present restaurant. Wet will be a wine bar focused on natural wines, a place to "eat good food, drink good wine and listen to good music," the chef says.
Not too formal, it will offer litle plates and snacks inspired by the traditions of Thailand, India and Japan. Vladimir Kojic, sommelier, will coordinate the front of house and present the labels on the wine list, with a focus on small wineries and independent producers in Europe, a fairly unusual choice in a city that is used to wine bars but less familiar with natural wines and biodynamic production. Among the specialties will be fried chicken - proving that the house doesn't take itself too seriously.