Rediscovering: Da Terra, A Two-Michelin-Star Restaurant, London
Experience a Journey of Design, Emotion and Exceptional Craft in East London
In the heart of Bethnal Green’s historic Grade II-listed Town Hall Hotel, Da Terra continues to shine as one of London’s most captivating fine-dining destinations, ranked 19th in the 2025 National Restaurant Awards and reconfirmed in La Liste’s 2026, global top 1,000 restaurants. The two-Michelin-star dining room has thoughtfully evolved its atmosphere and spatial rhythm, embracing a design language that feels intimate, expressive and deeply considered, an invitation for guests to slow down, disconnect from the city, and savour every moment.
Photography, Alex Teuscher
When Chef Patron Rafael Cagali and General Manager Charlie Lee, who met while working at Heston Blumenthal’s The Fat Duck, opened Da Terra in 2019, it quickly became one of London’s most talked-about restaurants. Within two years, it secured two Michelin stars, cementing its status as a modern culinary landmark in East London.
Chef Patron Rafael Cagali
An Experience Crafted with Rhythm, Warmth and Intuition
Da Terra greets guests with a graceful sense of progression. The evening begins in a dedicated arrival lounge, a serene antechamber where refined snacks, crafted cocktails and elegant wines set the tone. Here, mid-century modern furniture is complimented by a growing collection of curated Brazilian art and native artefacts.
This quiet opening chapter encourages guests to settle into the narrative ahead, softening the transition from bustling East London to the restaurant’s world of calm precision.
Photography, Alex Teuscher
From here, the 28-seat dining room unfolds like a stage set for understated theatre. Soft lighting plays across earthy textures, natural materials and sculptural tones, creating an interplay of warmth and modernity that anchors the space. The open kitchen forms a visual heartbeat at the room’s centre, home to a Molteni stove, a detail that design lovers and culinary purists alike will appreciate for its craftsmanship, engineering and presence.
Movement between the team and the room is seamless, attentive, whispered, elegantly choreographed. From pacing to plating, every element contributes to an atmosphere that feels purposeful yet personal.
A Culinary Language Rooted in Story, Heritage and Sensation
Chef Patron Rafael Cagali brings an unmistakably personal voice to his tasting menus, weaving together influences from his Brazilian and Italian heritage with European refinement honed during formative years spent in Italy and Spain. His food is expressive without excess, playful without distraction, each dish a carefully balanced composition of culture, memory and modern craft.
Expect a sensory narrative: the brightness and rhythm of Latin America layered with the comforting depth of European tradition, underscored by a sophisticated, contemporary approach to fine dining. Presentation is elegant but never overly precious; flavour remains the central storyteller.
Moqueca, a traditional Brazilian, seafood stew. Photography, Alex Teuscher
Left, Sourdough. Right, Hoggett, Courgettes, Girolles. Photography, Alex Teuscher.
The Team Behind the Craft
Service, led by General Manager Charlie Lee, mirrors this intimacy. Many courses are finished tableside, deepening the connection between guest and kitchen. The experience feels genuine and shared, like being welcomed into a creative dialogue rather than spectating from a distance.
Left, General Manager Charlie Lee and right, Chef Patron Rafael Cagali. Photography, Justin DeSouza.
Beyond Cagali and Lee, Da Terra’s excellence is shaped by a team whose skill and passion define the restaurant’s daily rhythm.
Maria Boumpa, Restaurant Manager & Wine Director
Maria’s presence in the dining room is one of poise, precision and infectious enthusiasm. Having passed the Court of Master Sommeliers Advanced Exam with top honours, she is currently preparing for the next level while completing the WSET Diploma in Wines. Her wine pairings reflect intellectual rigor layered with emotional intuition, each selection crafted to illuminate Cagali’s dishes and deepen the guest journey.
Mark Tuttiett, Head Chef
Rafael’s right hand in the kitchen, Mark brings a wealth of experience from London institutions including Carousel, Kitchen Table, The Typing Room and Alain Ducasse. His talent, leadership and quiet dedication anchor the energy of the kitchen each day, ensuring consistency, creativity and a shared pursuit of excellence across the entire brigade.
A Destination for Those Who Seek More Than a Meal
Da Terra remains one of London’s most compelling destinations for those who value design, craftsmanship, storytelling and emotional resonance as much as culinary excellence. Its two Michelin stars and national acclaim reflect a restaurant that continues to shape the conversation around what modern fine dining can be.
For travellers discovering East London or gourmet lovers seeking something truly exceptional, Da Terra is an invitation, to be welcomed, to be surprised, and to journey through a culinary perspective shaped by heritage, imagination and heartfelt hospitality. Enjoy.
Left, Romeo and Juliet. Right, Petit Fours. Photography, Kira Turnbull.
Restaurant: Wednesday – Saturday: 18:00 — 20:00. Thursday – Saturday: 12:00 — 13:30
8 Patriot Square, London E2 9NF, UK