Fernandez And Wells - Camden

Good breakfast, helpful staff and nice coffee, definitely worth a visit. Well priced menu with a variety for everyone. Also a selection of fresh pastries available- the custard tart was the best we have had to date.

This nice restaurant located in a nice area, serving various kinds of food all day long. Very good tasty brakefest , excellent coffe And nice atmosphire Allso good wifi..

Denmark St is mid refurb so the outside ambience is a bit rough at the mo. But the sausage roll, spinach roll, plum cake and two green teas were great.

It’s expensive. The service can at times be minty. But I just love it. I used to get my coffee from them on Lexington Street every day for YEARS. Now, 10 years later, I’m popping in for breakfast at least once a week to their Denmark Street cafe.

I confess bias. If you remember an outfit from when it was a little hole-in-the-wall operation in Soho, managed to get another venue together and then, suddenly, years later, grew exponentially, you might naturally want to see it win, having been a big proponent for years. It goes even deeper: this particular venue is the site of shared misery with ill-treated colleagues and hopeful, ambitious plans with good friends (the kind where you get drunk on a Tuesday afternoon because there is no longer any job to go to on Wednesday morning and you can't really afford it). Yet, while there is nothing obvious—the service remains commendable; the design values high—there's that sneaking feeling that the reason that your favourite dishes are getting smaller and more expensive is to balance the cost of the trendy (albeit lovely) Aesop liquid soap in the toilets. I really want this place to pull itself back to the authentic Spanish tapas bar about which I have been a zealot—least of all for the Proustian triggers for me. Okay, so I can deal with its remit now embracing the Mediterranean in general. But I'm not quite feeling that jazz-hands-sing-it-like-you-mean-it commitment that predates discernible accountant input on pushing the profit margin. Not trashing it. But no longer feeling it.