 Bosi uses molecular gastronomy to create some items on the menu in an effort to enhance their flavours , such as freeze @-@ drying cabbage to create a purée . The restaurant has received mixed reviews from critics , but has been listed in The World 's 50 Best Restaurants since 2010 , and was named by Egon Ronay as the best restaurant in the UK in 2005 . The Good Food Guide ranked Hibiscus as the eighth @-@ best restaurant in the UK in the 2013 edition . It has also been awarded five AA Rosettes . 
 Bosi <a href='uninflect' title='1'><mark>uses</mark></a> molecular gastronomy to create some items on the menu in an effort to enhance their flavours , such as freeze @-@ drying cabbage to create a purée . The restaurant <a href='been_done' title='2'><mark>has</mark></a> received mixed reviews from critics , but <a href='been_done' title='3'><mark>has</mark></a> been listed in The World <a href='null_genetive' title='4'><mark>'s</mark></a>50 Best Restaurants since 2010 , and was named by Egon Ronay as the best restaurant in the UK in 2005 . The Good Food Guide ranked Hibiscus as the eighth @-@ best restaurant in the UK in the 2013 edition . It <a href='been_done' title='5'><mark>has</mark></a> also been awarded five AA Rosettes . 
Bosi use molecular gastronomy to create some items on the menu in an effort to enhance their flavours , such as freeze @-@ drying cabbage to create a purée . da restaurant done received mixed reviews from critics , but done been listed in TdaWorld  50 Best Restaurants since 2010 , and was named by Egon Ronay as the best restaurant in thdaK in 2005 . Thedad Food Guide ranked Hibiscus as the eighth @-@ best restaurant in the dain the 2da edition . It done also been awarded five AA Rosettes .