The story
Nestled within the historic Hotel Café Royal on Regent Street, Cakes & Bubbles offers an inventive take on dessert dining through the creative vision of Albert Adrià. The venue serves as an ideal destination for a sweet interlude or an unconventional aperitif, seamlessly blending high-level pastry artistry with refined champagne service.
Creator Cosa mangiamo oggi? praised the restaurant as a standout spot for a snack break or indulgent breakfast, highlighting the playful, technically accomplished nature of Adrià’s work. Among the must-try offerings are the Raspberry Rose Water, the Tuorlo al Passion Fruit Flan, the Tappo di Champagne, and the Crosta di Formaggio. These imaginative confections make Cakes & Bubbles a compelling destination for anyone seeking a modern, sophisticated dessert experience in the heart of London’s West End.
Synthesised by AI from every creator’s review. First reviewed 2023.
Most-loved dishes
AI summary of what 4 dish mentions say about the food
The raspberry rose water cake earns unanimous praise for its delicate, floral sweetness, while the overall vibe is one of airy, celebratory indulgence.
“You have to eat only the gelatinous heart — that's the only edible part. One shot. It's refreshing, it really tastes of rose.”
What creators say
1 creator has covered Cakes & Bubbles. Most active: Cosa mangiamo oggi?
- Cosa mangiamo oggi?Loved
I dolci pazzi di ALBERT ADRIÀ a Londra 🌹🥚🍾 #albertadria #london #pastry · @ 0:04
A great spot in London for a snack break, alternative aperitif, or indulgent breakfast, with creative pastries by Albert Adrià.
Dishes mentioned
Raspberry Rose Water
You have to eat only the gelatinous heart — that's the only edible part. One shot. It's refreshing, it really tastes of rose.
Tuorlo al Passion Fruit Flan
Oh guys, the consistency of the yolk — passion fruit flan, super soft. This dessert looks like a champagne cork.
Pan di Spagna al Caffè con Mousse al Cioccolato
Coffee sponge cake and chocolate mousse with a crunchy interior. Delicious.
Cioccolato Bianco Formaggio e Crema di Nocciole
This outer crust simulates the cheese rind — it's actually white chocolate and hazelnut cream.
