Food

World's No. 1 Bar, Dandelyan, To Close Its Doors Soon

Written By Digital Desk | Mumbai | Published:

Hack:

  • Owned by the award-winning bartender Ryan Chetiyawardana, Dandelyan serves cocktails exclusive to the owner and is not available anywhere else in the world
  • Within just 4 years of its inception, the owner announced the plans to close the doors of the world’s #1 bar
  • Mr Lyan opened his first bar, White Lyan, in London 2013 - which was one-of-its-kind bars in the world to use no perishables - no fruits and no ice

Soon before being named the World’s Best Bar on October 3, the owners of Dandelyan announced its plans to shut down the innovative bar.

The bar first opened its gates in 2014 and is owned by the award-winning bartender Ryan Chetiyawardana. It is located on the ground floor of the Mondrian Hotel in London and is home to some of the world’s best cocktails. Adding to its great dine and drink experience is the stunning view of St Paul’s on the South Bank of the Thames. All of the drinks available in the bar are exclusive to the owner and is not available anywhere else in the world.

However, within just four years of its inception, the owner announced the plans to close the doors of the world’s #1 bar. Mr Chetiyawardana, or fondly called Mr Lyan, announced the decision on October 1 with an Instagram post:

 
 
 
 
 
 
 
 
 
 
 
 
 

BIG OL’ ANNOUNCEMENT 1/3 Happy Birthday Dandelyan – AND GOODBYE! It feels fitting on our 4th birthday to kill off our now-eldest venue. The idea for Dandelyan is way older than 4 – it has its roots in White Lyan (itself an old idea I had waaaay back. The echos are apt!) and my old biology days. We were so glad it was relevant when it was around. But to me, what makes this bar great is these people (and there’s more of them). And fuck am I proud of what we’ve achieved together – World’s Best Menu (twice yo!), World’s Best Bar Team (duh) and WORLD’S BEST MO FUCKING BAR +++ – but that actually misses what I think we’re great at. It would be a disservice to these amazing people, and to what we have created together to continue when we think the landscape, and the conversation, has shifted. There’s so much I think we can do, and so much we want to challenge, discuss and create in this industry that, like with White Lyan, it makes sense to burn it down, start afresh, and rise again as something brighter, shinier and more fitting of where we’re (all) now at. Happy Birthday you big green beast, it’ll be great to see you different again. And goddamn I wasn’t joking when I said we have a lot on! I really think we’re just hitting our stride, and now it’s time to pull out the real weird stuff. Here’s to keeping it weird. Don’t ask what’s next (although we are keeping the space), please sit tight, and help us usher out the bar we know so many of you love as much as us. BIG LYAN LOVE! 🙀🦁🍸✨😿🙌🤘

A post shared by Ryan Chetiyawardana/Mr Lyan 🦁 (@mrlyan) on

According to Mr Lyan, "It makes sense to burn it down, start afresh, and rise again as something brighter, shinier and more fitting of where we’re (all) now at...It'll be great to see you different again." 

MORE ABOUT RYAN CHETIYAWARDANA

Mr Lyan opened his first bar, White Lyan, in London 2013. It was one-of-its-kind bars in the world to use no perishables - no fruits and no ice! In a bid to explore sustainability, Mr Lyan aimed at creating the best cocktails with innovative ingredients and minimum wastage. This saw the evolution of White Lyan into Super Lyan. He subsequently opened Dandelyan and cocktail restaurant, Cub.

Mr Lyan is considered among 500 Most Influential Britons (2017) and has various awards to his names including International Bartender of the Year (2015), Innovator of the year (2014, 2016) and Sustainable Spirit Award (2016). His brain-children, Dandelyan was awarded the World’s Best Cocktail Menu (2016).

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