Best Dishes at The River Café

This is the dessert most associated with River Café. Ruth Rogers' chocolate nemesis is a dense, rich, barely-set chocolate cake that's more texture than structure — it's gooey in the center, slightly firmer at the edges. It's wickedly rich, deeply chocolate, and beloved by reviewers who describe it as reason enough to book. Served with crème fraîche or ice cream to cut the richness.

Fresh sea bass grilled simply and served with seasonal vegetables (spring peas, summer tomatoes, autumn mushrooms). The fish is treated with respect — not overcooked, not buried under sauces. Multiple reviewers describe this as worth the trip alone. The generosity of the portion and the quality of the fish are both praised.

A small, individual pizza topped with Taleggio — a semi-soft, washed-rind cheese from Lombardy with a pungent aroma but creamy, mild flavor. Baked in the wood oven. The cheese melts into the pizza dough, creating richness. Works as a starter or shared dish. The quality of the cheese and the simplicity of the topping showcase Italian ingredient-focused cooking.

Fresh, sweet Devon crab (from the south coast) served simply, often with just good olive oil, lemon, and seasonal vegetables. The freshness of the crab is paramount. This is ingredient-focused cooking at its finest — the crab doesn't need embellishment.