Michelin Guide UK 2023: Every Michelin star restaurant in London
Every Michelin star restaurant in London, including this year's newest additions and all those who have retained their accolades.
If you are looking for the best Michelin star restaurants in London, take a look at this comprehensive guide which includes everything you need to know about them plus the Michelin-starred chefs who run them.
The list includes restaurants who have retained Michelin stars for decades including Gordon Ramsay's restaurant in London, three Michelin-starred Restaurant Gordon Ramsay.
When in London and you are thinking 'where is the best restaurant near me' use our list, in star and alphabetical order, to find what you are looking for.
3 Michelin star restaurants London
- Alain Ducasse at The Dorchester, London
Alain Ducasse at The Dorchester opened in 2007 and is one of 30 restaurants overseen by the chef and restaurateur around the world.
It was awarded three stars in the 2010 guide, has 4 rosettes from the AA Restaurant Guide and scored a 7 out of 10 in the final edition of the Good Food Guide in 2020, which according to its criteria meant that the restaurant shows "high level of ambition," attention to the smallest detail and "accurate and vibrant dishes."
Exec chef Jean-Philippe Blondet takes a modern and refined approach, with produce sourced mainly from British and French suppliers, with no qualms about sourcing the best ingredients from around the world.
- Core by Clare Smyth, London
Core by Clare Smyth is an informal fine dining restaurant with an emphasis on natural, sustainable food, sourced from the UK’s most dedicated farmers and food producers.
Clare, Jonny and the Core team seek out the best of British produce, working with farmers to champion sustainable ingredients used throughout the menu.
Hélène Darroze at The Connaught, London
In 2008 Darroze was appointed to replace Angela Hartnett at the Connaught Hotel’s restaurant in London.
The hotel and restaurant underwent significant refurbishment and was opened with her name in the title. Although it received some severe criticism early on, this didn’t hold back the Michelin judges - 2009 saw its first star and the second was bestowed two years later, with both being retained since.
Another refurbishment followed in 2019 with a complete redesign by famous artist Pierre Yovanovitch. The restaurant was relaunched in 2020 with a brand new design and chef's table with its own private kitchen.
- Restaurant Gordon Ramsay, London
In 1998, when he was 31 years old, Gordon set up his first owned restaurant, Restaurant Gordon Ramsay. Within three years, in 2001, it received three Michelin stars.
It is still London’s longest-running restaurant to retain three Michelin stars.
It is headed up by chef patron Matt Abe and head chef Kim Ratcharoen.
- Sketch (The Lecture Room & Library), London
The Lecture Room and Library is one of the rooms in Pierre Gagnaire's Sketch restaurant in London. With a dress code of “art smart”, the gastronomic restaurant room was created by Gabhan O’Keeffe and provides a spacious and relaxing atmosphere.
Pierre has embraced the idea that food is art. He marks his “eras” by a dish and the year of its creation. This ensures he remains relevant in the ever-changing world. Food is not just something that needs to taste good, it needs to be “poetry on a plate”, and the visual presentation of his food is extremely important.
2 Michelin star restaurants london
A. Wong, London
Having returned to England, in 2012, Andrew Wong reopened his family’s restaurant and renamed it A.Wong.
The chef wanted to create dishes that would not only dispell outdated preconceptions about Chinese food in the UK, but celebrate China past and present in all of its complexity: with its fourteen international borders, a growing population of 1.3 billion and more than three millenia of gastronomic history.
The result is a display of what Chinese identity and Chinese cuisine mean to him.
Alex Dilling at Hotel Café Royal, City of Westminster
Despite it's somewhat new arrival to London's fine dining scene, Alex Dilling at Hotel Café Royal Restaurant has already made a significiant waves, garnering critical acclaim from diners, critics and food lovers who frequent the restaurant.
Alex's first standalone restaurant opened on the 1st Floor of Hotel Cafe Royal - overlooking Regent Street - on 1st September 2022. The restaurant will see Alex deliver the finest ingredients taking inspiration from French classics.
Claude Bosi at Bibendum, London
After closing his former two Michelin-starred restaurant Hibiscus in 2016, Claude Bosi, revealed plans to open a new restaurant at Michelin House, the tyre manufacturer's former British headquarters, formerly Sir Terence Conran's Bibendum.
The site underwent a full refurbishment and was split into two distinct areas: the top floor restaurant, Claude Bosi at Bibendum, and another more casual setting below, Claude Bosi's Oyster Bar.
Though it only opened its doors in the spring of 2017, come October, Claude Bosi at Bibendum was awarded two stars in the Michelin Guide 2018.
Da Terra, London
Meaning 'From the ground' in Italian, Da Terra is set in the Victorian Town Hall Hotel in Bethnal Green, East London. The entrance gives onto a restaurant of white-tableclothed round tables set on herringbone parquet.
Da Terra's fine dining concept places food and flavour at centre-stage; serving South American inspired dishes with an Italian heart, true to Rafael's roots. Guests aren't given menus, and are only given a choice between a 7 or a 10-course tasting menu, with the intention of guiding them through a journey drawing on the chef's origins and experience.
The food at Da Terra is served with a wine (and beer, and spirits) flight, and consists of dishes such as short rib, artichoke, shimeji, chard and banana farofa, or Zacapa Rum ice cream, caviar and avocado (served with champagne, in a match described by The Telegraph food critic Hilary Armstrong as "a thoughtful, purist study in fat").
Dinner by Heston Blumenthal, London
After developing dishes inspired by Britain’s past, Heston Blumenthal opened Dinner by Heston in 2011 in the Mandarin Oriental Hyde Park.
The idea behind the restaurant was to find a common ground between Heston’s two other restaurants, The Hinds Head in Bray and The Fat Duck, drawing on Britain’s history as the backbone for the food and the concept behind the restaurant.
Dinner received a Michelin star within its first year of opening, followed by a second in 2014.
Inspired by historical recipes from 300, 400 and even 500 years ago, the team’s goal with Dinner is to emulate these recipes with a modern twist.
Ikoyi, St James’s, London
Jeremy Chan's menu at Ikoyi combines heat and umami, and features exciting ingredients such as grains of selim (a musky flavoured seed originating from Africa) and wild black tiger prawns, creating a cuisine that is completely unique.
Ikoyi received its first Michelin star in 2018. At the time, inspectors said: “The somewhat colourless development that is St James's Market is the unlikely setting for one of the most innovative and original restaurants to open in the capital in recent times. The two owners, friends since childhood, have put together a kitchen that uses home-grown ingredients enlivened with flavours from West Africa.”
The restaurant has continued to grow and developed, gaining its second Michelin star in the Michelin Guide for Great Britain and Ireland 2022.
Kitchen Table, London
Kitchen Table is a small restaurant on Charlotte's Street in Fitzrovia, where guests are invited to take part in an intimate chef’s table experience with menus changed daily to reflect the best produce available.
Every evening, James Knappett and his team prepare an extensive tasting menu (up to 20-odd courses, depending on the day) that showcases the best produce available on the day.
James’ food focuses on British ingredients and flavours, as the chef prides himself on using the best locally-sourced, often foraged ingredients.
La Dame de Pic London, London
La Dame de Pic in London was launched in April 2017 at the Four Seasons Hotel, making it Anne-Sophie Pic's latest venture. The kitchen is run by head chef Luca Piscazzi.
It was awarded its first star in the Michelin Guide UK 2018 and its second in the 2020 guide.
Anne-Sophie likes to keep her restaurants modern and not too conventional. Rather than paint the London restaurant, she decided to keep it white as she loves the cleanliness of the colour.
Le Gavroche, London
According to the Michelin Guide, this iconic restaurant has been a key player in the post-war culinary history of the UK and, as you descend the stairs into the intimate, clubby room, you’ll be transported back in time. It might have a formal air but it also has a comforting feel, and it’s a delight to see Michel Roux Jnr in his element, touring the tables and chatting to diners as he continues the family legacy.
The menu is a roll-call of refined, sophisticated French classics that delight and satisfy in equal measure – the soufflé Suissesse is renowned and luxury items lead the way, with the likes of coquilles St Jacques, turbot and lobster; if it all sounds so good that you simply can’t decide, go for the ‘Menu Exceptionnel’. The sommelier’s recommendations are spot-on and the cheese trolley is one of the best around.
Ledbury, Kensington & Chelsea
It came as a relief to so many when The Ledbury finally reopened its doors after closing during Covid in 2020, as this is one of the capital’s finest restaurants. Brett Graham’s close relationship with his suppliers has always been its strength; the kitchen then uses its considerable skills to enhance and amplify those stunning ingredients on a set menu that is beautifully balanced and harmonious.
The game is always a highlight, with deer raised on their own small estate. It’s run by an experienced team who have a knack for putting everyone at ease.
Story, London
Tom’s food is inspired by his culinary career and the history of British food.
Story is a unique restaurant that combines a literary theme with the world of food, and his dishes are an edible story, each inspired by a memory.
He shares these memories visually, as well as through smell and taste.
Tom strongly believes that it is of utmost importance to understand your history in order to shape your future.
He sees food as a way of expressing his own story, where he has come from to where he is now.
The Clove Club, Shoreditch, London
They won their first Michelin star a year later, and earned a second star in the Michelin Guide for Great Britain and Ireland 2022. In 2016, The Clove Club was the highest new UK entry to the World’s 50 Best Restaurants List, and placed in 26th position in 2021.
The Clove Club is comprised of two rooms - the restaurant, which serves a five-course menu showcasing stellar ingredients such as Orkney scallops, Cornish lobster and dry-aged Middlewhite pork; and the bar, which gives guests the option to stay for a drink or have a bite to eat from the bar menu – an abbreviated version of the full dining experience.
The restaurant is known for its relaxed atmosphere – diners top up their own wine and water.
1 Michelin star restaurants London
Amaya which opened in 2004 to immediate acclaim and awards including a Michelin star remains revolutionary and one of London’s hottest restaurants to this day. Situated in the heart of exclusive Belgravia, it uniquely presents the sophisticated grills of India infused with subtle complex flavours, cooked in a theatrical open kitchen surrounded by dramatic interiors.
Unlike it's contemporaries, this modern Indian restaurant delivers a dining experience where the emphasis is on different sized dishes designed for sharing; delivered as and when they are prepared from the tawa, tandoor and sigri grills. Its name loosely translates as ‘without boundaries’ and this is also reflected in the moodily lit open-plan layout and the theatre of the open kitchen which runs down one side.
- Angler, Finsbury
The restaurant itself may be on the top floor of the South Place hotel but feels very much like a separate, stand-alone establishment with its own personality. The first thing you notice is the ornate ceiling and the brightness of this intimate room, which also comes with its own, eminently comfortable, rooftop terrace where, on a warm evening, you’ll see the cocktails go flying out.
- Barrafina, Soho
Each restaurant has an open kitchen, a beautiful marble-topped bar and stylish red leather stools, where guests can sit and watch the chefs at work.
The main menu is supplemented by an appealing little blackboard of the day’s best produce. The food bursts with flavour, leaves a lasting impression, and is easy to share.
- Behind, London Fields
BEHIND is Andy's first restaurant and it was awarded a Michelin-star after just 20 days. The restaurant offers one dinner and one lunch sitting, with all guests served their food at the same time. Diners have full view of the kitchen and are fully immersed in the dining experience. BEHIND offers diners a chance to see ‘behind the scenes’ in to the kitchen, with all courses served to them by the chefs. The menu is fish-focussed, seasonal, and utilising the best of British produce. Wine pairings range from classic Chablis to new world Grenache.
The surprise seasonal menu leans slightly towards fish but meat dishes, such as guinea fowl with pumpkin, are prepared with equal aplomb as roasted hake.
- Benares, Mayfair
With refined cooking and perfectly presented dishes at the heart, Executive Chef Sameer Taneja creates seasonally changing menus that draw on influences and spices from all corners of the subcontinent, to enhance rather than overwhelm the top-quality ingredients sourced from UK’s finest producers.
Named after India’s holy city, Benares marries tradition with daring modernity with hand-crafted furniture, water features, and an elegant, exotic interior.
- Brat, Shoreditch
Brat takes its inspiration from the cooking styles found in the Basque country, which means that cooking over fire is the focal point in every way.
The restaurant’s name is the Old English word for turbot and this is the house speciality.
Tomos Parry, who made a name for himself at fashionable Kitty Fischer’s in Mayfair, draws on earthy techniques and implicity is the buzz word here.
- Casa Fofō, Dalston
Chef Adolfo describes the food at Casa Fofó as the result of collaboration between the team, a mix of everyone's experiences and ideas.
Sourcing only seasonal ingredients from producers whose ethos is similar to their own, he explained, "they love their jobs as we do love ours; the meat we use comes from respectfully raised animals, the fish is sustainably caught and the veg is organically grown."
Naming Tetsuya Wakuda as one of the most influential people in his career, the daily set menu of innovative dishes take in many Pacific influences. Asian flavours fuse with Mediterranean traditions which, along with the chef’s daring but carefully judged touch, make for some intriguing combinations.
- Chez Bruce, Wandsworth
They only ever produce dishes which they love to eat including home-made charcuterie, slow cooked braises, offal, warm and cold salads and classical desserts.
They also take the cheese board very seriously indeed and it forms an integral part of the restaurant’s day-to-day life.
- City Social, City of London
With panoramic views of London, the Michelin Guide says: the concise menu offers unadulterated dishes with a British heart and, while the kitchen has a deft touch, acknowledges its customer base by making dishes robust in flavour and generous in size – this is elegant, refined but satisfying cooking.
- Club Gascon, City of London
One looks to the past, featuring classic dishes that made Club Gascon such a success in the first place. The second follows the seasons incredibly closely, making the most of the best produce the kitchen can get its hands on.
And the third looks to the future; with many vegetarian and vegan dishes, it's a snapshot of what chef Pascal Aussignac thinks we'll all be eating in years to come.
- Cycene, Shoreditch
Cycene – meaning kitchen in Old English – emulates the feeling of dinner in a private home. Theo Clench, heads up the Cycene kitchen, sharing in his ethos of extracting optimum flavour from the simplest of ingredients.
Theo’s 10-course menu marries classic techniques with subtle influences from his travels, namely Eastern Asia and Australasia whilst drawing on his passion for seafood and game.
- Dining Room at The Goring, Victoria
You can look forward to Clarence Court hens' eggs as part of The Dining Room’s legendary breakfast, Eggs Drumkilbo and indulgent lobster omelette. The Goring's forager provides a selection of truffles and wild herbs to perfectly complement each dish.
- Dysart Petersham, Richmond-upon-Thames
The bold, flavour-packed sauces are a highlight, as are the creative desserts, and the warm, passionate service leaves no detail overlooked.
Cooking has evolved in recent years and the Dysart now offers a classic, ingredient-led menu, blending French flavours and Japanese techniques, good quality ingredients. Fish features heavily.
Typical dishes on the menu include charred mullet, with radish, ginger and champagne; Longhorn beef with kombu braised swiss chard, belle de fontenay potatoes and red wine jus; Valrhona chocolate & praline bar with cherries and raspberry sorbet.
- Elystan Street, Chelsea
The Michelin Guide, says: cooking is pared-back and unfussy, yet there’s vigour and energy to it which suggests it comes from the heart. Dishes have a classical base but a lightness of touch, and flavours are well-defined and eminently satisfying. Desserts are a highlight.
- Endo at The Rotunda, Hammersmith & Fulham
The restaurant opened in April 2019 and the sixteen seats are around a large wooden counter, made from 200-year-old Hinoki wood. On the ceiling, you’ll see a beautiful cloud-shaped light installation, reflecting the ‘sushi in the clouds’ tagline of the restaurant.
There is only one menu at Endo at The Rotunda, comprised of over twenty small dishes prepared, plated and served right in front of you. This is what makes the restaurant an ‘omakase’ experience – the word roughly translates to ‘I’ll leave it up to you’ – allowing the kitchen team to focus on creating the very best menu they can.
- Evelyn's Table, Soho
There are two sittings per evening and, as the set menu is served to all at the same time, do be punctual – if you're early, try the top floor bar.
The prime ingredients are largely sourced from the British Isles, be they Orkney scallops or Lake District beef, and are often combined with Asian notes in a series of delicate dishes; their components are explained in detail by the chefs.
- Five Fields, Chelsea
It is a formally run yet intimate place, with a discreet atmosphere and a warm, comfortable feel. The room is luxuriously decorated in crisp creams and the smart, suited staff are professional and engaging.
Chef-owner Taylor Bonnyman has worked in some illustrious kitchens around the world.
His attractively presented dishes are skilfully conceived, quite elaborate constructions which are intricate, detailed and packed with flavour; many even arrive as two servings.
- Frog by Adam Handling, London
The food at Frog relies on premium British ingredients and is inspired by the city of London in all of its multicultural splendour. Produce is seasonal and sourced from a small pool of suppliers, some of it even foraged by the team. By-products from the menu are used to create cocktails for Frog or Eve Bar.
Adam's expertise in classical techniques, according to Michelin, combines "with playfulness and originality to produce colourful, well-crafted dishes which are beautiful to look at."
Most notable on the snacks menu is Adam's signature chicken skin butter and liver pâté with sourdough, which he created in tribute to his sister, who, when they were children, would refuse to eat anything but roast chicken for Sunday lunch.
Other menu items include deceptively simple-sounding dishes such as Wagyu, hen of the woods; lamb, sweetbread, morels; and 'All about the sturgeon,' savoury waffles with Exmoor caviar and a sturgeon emulsion.
- Galvin La Chapelle, Tower Hamlets
Cooking is classic French with a light, modern touch, and there are no unnecessary fripperies – just reassuringly familiar combinations with the emphasis on bold, harmonious flavours.
- Gymkhana, Mayfair
Gymkhana has held a Michelin star since 2014 for its classic and contemporary Indian cuisine.
The restaurant is split over two floors offering two distinctive looks and feels, with the restaurant’s ground floor and bar resplendent in tones of jade green, polished dark timber and rich printed fabrics. Inspired by the residential mansions of Kolkata and Pondicherry.
Down a mirrored staircase, the lower ground floor references subtle elements of north-Indian architecture and a vivid colour palette of peach and Kashmiri chill red.
Throughout the restaurant, the interiors are elevated by an array of original Gymkhana features including hunting trophies from the Maharaja of Jodhpur and Grandmother Sethi’s barometer.
Within two years of opening, Hakkasan Hanway Place achieved a Michelin star accolade, making it the first Chinese restaurant to be recognised by the prestigious Michelin Guide. This year marks a milestone for Hakkasan Hanway Place, which now celebrates 20 consecutive years of Michelin stars.
Hakkasan celebrates authentic Cantonese cuisine with contemporary influences. Global Executive Chef Andrew Yeo’s passion lies in creating unique and modern dishes using traditional techniques and the finest quality ingredients.
The pastry chefs pride themselves on crafting desserts which explore classical European techniques and their relationship to the flavours of Chinese cuisine, while the bar team ride the waves of innovation, ensuring they are always ahead of the curve in a competitive industry.
If you’re coming for lunchtime dim sum then sit on the ground floor, but if you’re here for dinner ask for a table on the lower floor, which is markedly sexier thanks to its flattering lighting and energising atmosphere.
All the signature dishes which have made the reputation of this group can be found on the extensive menu; highlights include the roasted silver cod with champagne and honey, the delicious black truffle roasted duck and the wonderful spicy prawn with lily bulb and almond.
Cooking is sophisticated, well-balanced and extremely tasty – and cocktails add to the fun.
- Harwood Arms, Hammersmith & Fulham
Provenance is a huge contributing factor to the success of the Harwood Arms which has developed relationships with the best suppliers in the business to keep the consistency of quality.
Joshua and the team at the Harwood Arms pride themselves on using the best of British produce with a focus on game and wild food.
Expect to find an array of home-grown vegetables throughout the menu such as heritage tomatoes, beans and courgettes cultivated from their rooftop vegetable garden.
Some notable items on the menu include charred mackerel with smoked eel, Jersey royals and parsley sauce; roast Yorkshire Grouse with creamed root vegetables and blaeberries; and custard flan with white peach and lemon thyme.
- HIDE, Mayfair
Enjoy a beautifully prepared a la carte or tasting menu, with matching wine flights. It is layers of attention to detail, skill and care that elevates the good into great and the great into the sublime.
Scandi-luxe interiors offer a hearth-like backdrop to comforting modern British cuisine. Small producers and clever pairings dictate the menus, highlights of which include Herdwick lamb with smoked cockles, baked turnip and nasturtium dressing and Porthilly oysters with caviar.
Elsewhere, co-owner Yevgeny Chichvarkin – also of Hedonism Wines – ensures a standout drinks list
- Jamavar, London
Taking its name from the intricate 16th century lace shawls of Kashmir, Jamavar first opened at The Leela Palace Bengaluru in 2001, where it became renowned for its luxurious pan-Indian cuisine.
Instead of starters there’s an extensive selection of small plates that include succulent Malabar prawns. For mains, dishes from the tandoor include a delicious stone bass tikka, while the gucchi lababdar is a must; if you want the full experience, opt for the tasting menu.
- Kai, Mayfair
'Nanyang' refers to the culinary Heritage which originates from the 'Southern Seas' of China. Their ‘Liberated’ approach is all about feeling the freedom to innovate and evolve Chinese cooking without feeling the need to stick to ‘the way it’s always been done’.
20% of the dishes are classics, such as the powerfully flavoured 18-hour slow-cooked pork belly; the other 80% are more elaborate, adventurous constructions like spring chicken and Szechuan spicy crumble. Vegetarians are well looked after and desserts are a highlight.
Lunch consists of ‘Little plates of loveliness’, with lucky number 8 about the right amount to share.
- Kitchen W8, Kensington
The style is modern English with a French soul. It is about integrity, simplicity and conviviality. Ingredients are centre-stage and they source them carefully from a short list of trusted suppliers. Menus change with the seasons to celebrate the arrival of new produce.
Head Chef Mark Kempson’s confident cooking delivers great flavours and subtle degrees of originality so that dishes have personality and depth – and he puts equal care into the great value set menu as he does the à la carte.
- Kol, London
It aims to showcase the true authenticity of Mexican cuisine, one that comes not from specific ingredients or techniques but from an understanding of the culture, soul, and people of Mexico.
The cuisine interprets Britain through a Mexican lens – melding the diverse landscapes and seas of both – anchored in the use of simple flavours in bold combinations, to create dishes that deliver the bright, fresh notes of home.
- La Trompette, Hounslow
The food is consistent the menu changes twice a day and there’s little difference between the style of dishes served at lunch and dinner.
The set price menu is balanced and appealing and, while the influences are varied, its heart is French with occasional nods to the Mediterranean. The dishes themselves are free of unnecessary adornment, so the focus remains on the top quality ingredients.
- Leroy, Shoreditch
Head Chef Simon Shand continues the Leroy ethos of simplicity and flavour, food that is thoughtful but not showy.
The Michelin Guide says: The vibe here at Leroy may be laid-back, but their attention to detail is spot-on, from the friendly team – who look as though they’re having just as much fun as their guests – to the interesting wine list, which offers a great mix of classics and lesser-known gems.
If chef watching is your thing, then ask for the counter; here you can see the team turning top-notch ingredients into unpretentious dishes which burst with complementary tastes and textures.
- Locanda Locatelli, Regent's Park and Marylebone
Well attended by knowledgeable and thoughtful staff, your party will be welcomed with care and attention.
The menu covers many regions of Italy and provides plenty of choice – including some terrific pasta dishes. Portions are generous and unfussy presentation allows the bold, punchy flavours to shine.
- Luca, Clerkenwell, London
The menus reflect the seasons, serving the finest traditional Italian pasta dishes alongside a variety of meat and seasonal seafood.
- Lyle's, Shoreditch
The dishes are technically accomplished, thoughtfully composed and deliver far more depth and sophistication than the menu descriptions suggest. The superb seasonal British ingredients provide flavours that are clean and unadulterated and a joy to experience. Dinner sees a set menu but at lunch you can choose an array of dishes at prices that are more than fair.
- Marcus, Belgravia
Marcus works with Head Chef Craig Johnston and the team to source the finest seasonal ingredients for our menus, applying innovative culinary techniques with an outstanding attention to detail.
Menus change with the seasons and ingredient availability.
- Murano, Mayfair
The narrow room is elegant and stylish, with the best tables being against the wall, and the friendly, laid-back service creates a welcoming atmosphere.
The food at Murano is a reflection of Angela’s upbringing cooking alongside her Italian grandmother and aunts. The menu features seasonal, modern Italian dishes using the best of British and European produce in clear and approachable ways. There’s a deliberately informal atmosphere in the restaurant, with an emphasis on ‘fun’ rather than ‘fine’ dining.
- Muse, Belgravia
The Tasting Menus read like a culinary journey of reminiscences, where each well-judged and sophisticated dish relates to something memorable from the past, whether that was climbing a tree or enjoying the last barbecue of summer.
It’s split over two floors, with a cocktail bar on the ground floor and a staircase up to the cosy first floor dining room which has a few tables and a counter in front of the open kitchen. With seating for just 25 customers, there’s an intimate, almost communal feel to events.
- Pétrus by Gordon Ramsay, Belgravia
Pétrus offers a luxurious and elegant dining experience, reflecting Gordon Ramsay's culinary expertise and commitment to exceptional quality. The restaurant is known for its contemporary French cuisine and impeccable service. The name "Pétrus" is inspired by the renowned Bordeaux wine, emphasizing the restaurant's emphasis on a sophisticated wine selection.
The interior of Pétrus is typically stylish and refined, with a modern yet classic design. The ambiance is sophisticated and intimate, creating a comfortable setting for a memorable dining experience. The restaurant may feature a mix of luxurious materials, elegant lighting, and comfortable seating to enhance the overall atmosphere.
The menu at Pétrus showcases a combination of classic and innovative French dishes, prepared using the finest seasonal ingredients. Each dish is crafted with precision and creativity, highlighting the flavors and textures of the ingredients.
- Pied à Terre, Bloomsbury
Pied à Terre offers a refined and sophisticated ambiance, creating an intimate setting for diners. The interior design is typically contemporary and stylish, featuring tasteful decor and attention to detail. The atmosphere is relaxed and comfortable, providing a welcoming environment for guests.
The restaurant's cuisine is characterized as modern French with global influences, emphasizing the use of high-quality ingredients and innovative techniques. The menu is carefully crafted, showcasing the culinary artistry and creativity of the chefs. It often features a combination of seasonal and locally sourced produce, allowing for a fresh and dynamic dining experience.
- Pollen Street Social, Mayfair
It offers a contemporary and sophisticated setting, featuring a modern design with sleek lines and a warm color scheme. The restaurant combines elegance with a relaxed atmosphere, creating a welcoming environment for diners.
The cuisine at Pollen Street Social is often described as modern British with global influences. The menu showcases Chef Jason Atherton's culinary creativity and commitment to using high-quality seasonal ingredients. The dishes are meticulously prepared, focusing on vibrant flavors, intricate presentation, and unique combinations.
In addition to its à la carte menu, Pollen Street Social also offers tasting menus that allow guests to experience a variety of the chef's signature creations. The restaurant has a strong focus on using locally sourced ingredients and supporting sustainable practices.
- Portland, Regent's Park and Marylebone
The cuisine at Portland Restaurant is often described as modern European, with a strong emphasis on using locally sourced and seasonal British ingredients.
The menu is carefully crafted to showcase the natural flavors of the ingredients, with a focus on simplicity and precision in execution. The dishes are beautifully presented, reflecting the culinary artistry of the chefs.
- Quilon, Victoria
It combines traditional Indian cooking techniques with modern culinary innovations. The menu features a variety of seafood, meat, and vegetarian dishes, all prepared with a focus on fresh, high-quality ingredients and aromatic spices.
The dishes at Quilon often feature a balance of flavors, with influences from Kerala's rich culinary heritage. Signature dishes may include specialties like Alleppey fish curry, Malabar prawn biryani, or Appam, a type of rice pancake. The chefs at Quilon are known for their expertise in utilizing spices and herbs to create complex yet harmonious flavor profiles.
In addition to the à la carte menu, Quilon also offers tasting menus that allow guests to experience a curated selection of the restaurant's culinary creations.
- The Ritz Restaurant, St James's
The Ritz Restaurant offers a grand and luxurious setting, reflecting the hotel's rich heritage and classic design. The dining room is lavishly decorated with ornate chandeliers, gilded mirrors, and elegant furnishings, exuding a sense of timeless glamour. The atmosphere is sophisticated and formal, making it an ideal choice for special occasions and celebratory meals.
The cuisine at The Ritz Restaurant focuses on classic British dishes prepared with the finest ingredients and meticulous attention to detail. The menu features a combination of timeless favorites and seasonal creations, showcasing the culinary expertise of the chefs. Guests can expect to find dishes such as roast beef with Yorkshire pudding, Dover sole meunière, and indulgent desserts like crème brûlée or chocolate mousse.
The service at The Ritz Restaurant is renowned for its impeccable standards and attentive professionalism. The staff members are elegantly dressed in traditional uniforms and are dedicated to providing a memorable dining experience.
- River Café, Hammersmith & Fulham
The River Cafe is situated on the banks of the River Thames, offering a picturesque setting with views of the water. The interior is typically understated and rustic, reflecting the restaurant's focus on the food and its Italian roots. The atmosphere is welcoming and lively, creating a sense of warmth and conviviality.
The cuisine at The River Cafe revolves around authentic Italian flavors and techniques, with an emphasis on simplicity and the quality of the ingredients. The menu changes regularly to reflect the seasons and the availability of fresh produce. The dishes are typically characterized by their bold, vibrant flavors, and the chefs at The River Cafe are skilled at using herbs, olive oil, and seasonal ingredients to create memorable culinary experiences.
- Sabor, Mayfair
It provides a warm and inviting atmosphere, with a design that reflects the rustic charm of a traditional Spanish tavern. The interior typically features exposed brick walls, wooden accents, and vibrant artwork, creating a lively and convivial ambiance. The restaurant is divided into different areas, including a bar and a more formal dining area, offering guests various options for their dining experience.
The cuisine at Sabor showcases the rich and diverse culinary heritage of Spain. The menu is designed to take guests on a gastronomic journey through different regions, with a focus on authentic flavors and high-quality ingredients.
- SO|LA, Soho
Chef Victor Garvey was born to a French-Spanish mother and an American father, and spent time working in both Spain and the US. His modern Californian cooking uses first-rate ingredients and the well-balanced dishes are characterised by deep, bold flavours and punchy sauces.
A great deal of thought goes into the eye-catching presentation, and playful touches add an extra element; if you pick the lobster, it can be flambéed at your table. A great selection of Californian wines and knowledgeable service from a well-versed team complete the experience.
- St John, Clerkenwell
The restaurant itself is situated within a former smokehouse, and its interior reflects a sense of simplicity and minimalism. The design features exposed brick walls, wooden furniture, and an open kitchen, creating an inviting and convivial dining environment.
The cuisine at St. John is characterized by its focus on traditional British cooking techniques and the use of high-quality, locally sourced ingredients. The menu emphasizes simplicity and letting the flavors of the ingredients shine. St. John is particularly known for its nose-to-tail philosophy, with dishes that may include roasted bone marrow, braised pig's cheeks, or grilled kidneys.
- St Barts, Farringdon
Taking diners on a journey through the British Isles, Johnnie and his team serve a tasting menu that champions the very best small-scale farmers, growers, & conservationists this country has to offer.
Dinner starts in the relaxed bar area before guests are invited to take their seats overlooking the cloisters of London’s oldest church - St Bartholomew the Great. For those looking for a taste of Restaurant St Barts within the confines of a lunch break, a short Set Menu is available during the week.
Taking inspiration from the natural materials used to create the historic buildings around us, Restaurant St Barts is built with raw materials such as stone, wood and soft fabric throughout, to bring a feeling of the old Smithfield to the new. In line with the team’s sustainability ethos, local woodworker Archie Faber uses wood from fallen London Plane trees to create the restaurant’s handmade tables.
The bespoke tableware is made in-house by co-Founder Luke alongside ceramicists including Adrian Gonzales, who draws inspiration from the British coastline and surrounding oceans to create unique pieces that enhance the simple but beautiful nature of the dishes.
- Sollip, London
The restaurant is a reflection of the teams training, stemming from European and French styles, further coloured and influenced by their time spent here in London, as well as the Korean techniques and ingredients that have shaped their upbringing.
The result is cooking that really feels it comes from the heart; it’s not showy or over complicated, just polished and poised.
The room has a cool, calm and contemporary feel where you sense that every element has been carefully considered, down to the plates and bowls which were brought from Korea.
- The Ninth, Bloomsbury
The Ninth offers a relaxed and inviting atmosphere, with a contemporary design that combines warm wood accents, exposed brick walls, and soft lighting. The space is intimate and cozy, providing a comfortable setting for diners to enjoy their meal.
The cuisine at The Ninth is characterized by its focus on fresh, seasonal ingredients and bold flavors. Chef Jun Tanaka crafts dishes that celebrate the essence of Mediterranean and French cooking, while incorporating his own creative twists. The menu is typically divided into sections such as "Small Plates," "Large Plates," and "Desserts," offering a variety of options to suit different appetites and preferences.
The dishes at The Ninth often showcase a harmonious balance of flavors, textures, and colors. They may feature ingredients like fresh seafood, high-quality meats, vibrant vegetables, and aromatic herbs and spices. Examples of dishes that have been featured on the menu include roasted quail with confit leg, crispy polenta, and parsley dressing; cod with chorizo, chickpeas, and olive oil mashed potatoes; and lemon tart with crème fraîche and raspberry sorbet.
- Taku, Westminster
There’s a purity and elegance to every mouthful and that includes tastes that offer the occasional nod to his French sojourn. There’s one sitting at lunch and two at dinner – and as all guests are served together, be sure to arrive on time.
- Trinity, Clapham
Trinity is situated in a beautifully converted building, blending modern design elements with the building's historic features. The restaurant provides an elegant and welcoming atmosphere, with stylish décor and a relaxed ambiance.
The cuisine at Trinity showcases the best of British ingredients with a contemporary twist. Chef Adam Byatt and his team are known for their culinary creativity, using seasonal produce and carefully sourced ingredients to craft dishes that are both visually stunning and flavorful. The menu at Trinity often features a selection of meticulously prepared dishes that highlight the natural flavors of the ingredients while incorporating inventive techniques and combinations.
- Trivet, London
Trivet provides a modern and elegant setting, with a minimalist design that incorporates elements of natural materials and contemporary aesthetics. The restaurant offers both a dining room and an open kitchen, allowing guests to observe the chefs at work.
The cuisine at Trivet is characterised by its meticulous attention to detail and the pursuit of culinary excellence. The menu is designed to take guests on a culinary journey, presenting a sequence of thoughtfully crafted dishes that showcase the creativity and technical expertise of the chefs. The focus is on using locally sourced and sustainable ingredients to create dishes that balance flavors, textures, and visual presentation.
The menu at Trivet often features a blend of innovative and traditional cooking techniques, with dishes that reflect the seasonality of the ingredients.
- Trishna, Regent's Park and Marylebone
Trishna offers a stylish and intimate dining space, with a modern yet warm atmosphere. The interior typically features a combination of natural materials, soft lighting, and elegant furnishings, creating a comfortable setting for guests to enjoy their meal.
The cuisine at Trishna is known for its refined flavors, expertly executed dishes, and a menu that showcases the diversity and richness of Indian coastal cuisine. The chefs draw inspiration from various regions, incorporating traditional spices, herbs, and cooking techniques to create a contemporary and elevated dining experience.
The menu at Trishna features a range of seafood-focused dishes, including an array of fresh fish, shellfish, and crustaceans. Guests can expect flavorful and well-balanced preparations, with dishes that may include tandoori-grilled prawns, spiced crab cakes, or coastal fish curries.
- Umu, Mayfair
Umu offers an elegant and serene dining environment, with a minimalist design that incorporates elements of Japanese aesthetics. The interior typically features clean lines, natural materials, and subtle lighting, creating a tranquil atmosphere for guests to enjoy their meal.
The cuisine at Umu revolves around the concept of kaiseki, which is a traditional multi-course Japanese dining experience. The chefs at Umu meticulously prepare each dish with a focus on seasonality, balance, and presentation. The menu often features a progression of beautifully arranged dishes that highlight the natural flavors of the ingredients, while showcasing different cooking techniques and textures.
Umu places a strong emphasis on sourcing the finest and freshest ingredients, both locally and from Japan.
- Veeraswamy, Mayfair
The restaurant's interior reflects its history and evokes a sense of old-world charm. It features a blend of classic and contemporary design elements, with ornate woodwork, luxurious fabrics, and warm lighting. The ambiance at Veeraswamy is sophisticated, creating an inviting atmosphere for diners.
The cuisine at Veeraswamy showcases a diverse range of Indian flavors, drawing inspiration from various regions and culinary traditions across the subcontinent. The menu offers a selection of both vegetarian and non-vegetarian dishes, each carefully crafted with a balance of aromatic spices and fresh ingredients.
Veeraswamy's historic significance, dedication to quality, and commitment to preserving the authenticity of Indian cuisine have made it a beloved and respected establishment. It continues to be a destination for those seeking an exceptional Indian dining experience in the heart of London.
- Wild Honey St James, London
The interior of Wild Honey exudes an elegant and contemporary ambiance. It features a stylish design with clean lines, muted colors, and tasteful decor, creating a comfortable and sophisticated dining environment.
The menu regularly brings in new dishes to complement specialities like crisp chicken with hand-cut macaroni, and a wonderful custard tart.
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