The story
Tucked away on Western Road in Hove, Archipelago is a Greek restaurant with a boldly unexpected twist—game meats and insects take center stage in theatrical presentations. Its 4.7-star reputation rests on adventurous, well-executed dishes. Where The Foodies Go calls it a “memorable exotic dining experience” where everything is “well-prepared and delicious.”
Standouts include Grilli (crickets), Biltong di Zebra, Canguro (kangaroo), Alce (elk), and Locuste al Cioccolato (chocolate-covered locusts)—all earning thumbs up. The atmosphere is playful yet polished, quietly confident in its audacity. For diners willing to step outside the ordinary, Archipelago delivers a bold, quietly confident take on what dinner can be.
Synthesised by AI from every creator’s review. First reviewed 2022.
Most-loved dishes
AI summary of what 5 dish mentions say about the food
Reviewers rave about the Alce, calling it the standout dish at Archipelago, with the overall vibe being one of warm, discovery-driven dining that feels both intimate and adventurous.
“I've never eaten moose like this — the aroma is incredible, cooked like a pork belly. It's served with a corn puree and dehydrated tomatoes. The combination of spices, including juniper, makes it taste like an excellent wild boar stew, but it's incredibly tender. This parallelepiped — I have no idea what it is, but it's delicious. The top is a goat jelly, the bottom is buttermilk jelly — it's halfway between two flavours, very interesting.”
What creators say
1 creator has covered Archipelago. Most active: Where The Foodies Go
- Where The Foodies GoLoved
Viaggio in UK - Ep.5 - LONDRA: Una cena "esotica" al ristorante Archipelago 🦗🦓🦘🦙 · @ 0:00
A truly memorable exotic dining experience in London, with creative dishes featuring insects and game meats, all well-prepared and delicious.
Dishes mentioned
Grilli
These crickets have a super special flavour — not the first time I've eaten them around the world, but here they absorb the sauce they're in, which is nicely spiced. You really have to search for them in the dish, but the pairing is great. I know many of you might find this disgusting, but insects will probably save humanity in the next 50 years, so at least try them. I've never had a cricket that wasn't good, and this one is good.
Biltong di Zebra
This powder you see is biltong — a South African dish, usually dried meat strips, popular in South Africa and Zimbabwe. They've made it like bottarga, so it's like grated zebra meat used as a condiment. The flavour is very particular — not the first time we've eaten strange animals, but in other restaurants they just serve the exotic meat without much recipe construction. Here, all ingredients are well cooked, and the fact that it's zebra makes it even more fun.
Canguro
This kangaroo is very, very good. It tastes like game, a bit stronger than venison, but it's really tender. The spices used remind me of an excellent wild boar stew. It's soft and delicious — stratospheric goodness. The chef is really talented.
Alce
I've never eaten moose like this — the aroma is incredible, cooked like a pork belly. It's served with a corn puree and dehydrated tomatoes. The combination of spices, including juniper, makes it taste like an excellent wild boar stew, but it's incredibly tender. This parallelepiped — I have no idea what it is, but it's delicious. The top is a goat jelly, the bottom is buttermilk jelly — it's halfway between two flavours, very interesting.
Locuste al Cioccolato
These locusts are served covered in milk chocolate, white chocolate, and dark chocolate, with a dessert wine. The white chocolate one pops in your mouth like a synthetic cricket — they take on the flavour of whatever you cook or dip them in. I think they're simply dried and then coated in chocolate. The dark chocolate one was so good I didn't even taste the locust — it just crunched. It's like a classic pairing: passito wine and chocolate locust, like steak and red wine. Amazing.
