Best Restaurants in London

Best Restaurants in London

London is vast and vibrant, with so many avenues to take for a completely different experience. London’s restaurants are definitely no different. Whichever cuisine takes your fancy, London has a restaurant that will take your breath away.

Now that London is fully back in business after two years of uncertainty, the city is bustling with commuters and tourists ready for a great dining experience. The future is looking very bright for London’s fine dining restaurants, as there is a surge of multiculturalism. If you’re a foodie, there is nowhere better to bag some Michelin stars and a cultured meal than London.

Alain Ducasse at The Dorchester

One of just five London restaurants with three Michelin stars, Alain Ducasse at The Dorchester has long been regarded as the city’s finest dining destination. The restaurant offers an imaginative take on contemporary French cuisine in modern and effortlessly brings elegant décor as well. Restaurant goers have quoted the meals and experience as faultless. 

Hélène Darroze at The Connaught

This three-Michelin-starred restaurant showcases brilliantly tailored menus artfully created by Hélène Darroze. Every menu is a reflection of your personal tastes, as the chefs transform your selected ingredients sourced from the farmers into original works of culinary art. The menu is centred around classic French cuisine, with hints of British flavours. This is truly a marvellous delicately handcrafted dining experience that can not be missed out on.

Da Terra

The Brazilian-inspired Da Terra has made culinary waves since it opened in 2019. Head chef, and co-owner Rafael Cagali, who has experienced several Michelin star restaurants has acquired his first star within 9 months of opening Da Terra and later got his second star.

As a result, this restaurant has turned into the latest hotspot. You may be left waiting weeks to get a table in front of Cagali’s open kitchen, so make sure you stick to your booking. Da Terra is a tasting menu-only restaurant, offering an 11-course menu. As much as all the other dishes are fabulous, it is the Moqueca (Brazilian fish stew) that will take your breath away.

Trivet

Trivet is deconstructing fine dining in style. There is no tasting menu, only a la carte. This restaurant prides itself on hearty portions of perfectly-prepared high-quality ingredients. Both founders and chefs, Jonny Lake and Isa Bal, thought about how food and drink work together.

The wine list itself is set out chronologically, following the historic beginnings of wine to present day. There are over 350 wines from classic producing countries such as Italy and France. You’ll be sure to enjoy your time at Trivet.

Lecture Room & Library at Sketch

We find ourselves often revisiting Sketch in our suggestions when visiting London, and with good reason! It is glamorous, chic and trendy. Diners can choose between a seven-course tasting menu or a full a la carte menu. There is also a vast wine list containing some expensive vintages on offer.

An added bonus to the restaurant for some of you will be just how Instagrammable it is. The Lecture Room & Library serves you haute-cuisine by chef Pierre Gagnaire in a plush setting of ivory leather walls, ornate plasterwork ceilings, and rich furnishings. If this isn’t a star studded fine dining experience then I don’t know what is. 


Restaurant Gordon Ramsay

Combining contemporary elegance, an intimate atmosphere and unparalleled service, Restaurant Gordon Ramsay is a must for the culinary connoisseur. This restaurant has continuously wowed its diners with its constant quality control.

The menu prides itself on its flavour combinations, and finely sourced ingredients. As notorious as Gordon Ramsay is on television for causing hell, his restaurant delivers heaven on a plate.


Dinner by Heston Blumenthal

Dinner by Heston Blumenthal was one of the most anticipated openings, and has since lived up to his expectations. Paying homage to historical British cooking, the menu reclaims traditional dishes, whilst also reinventing them for the modern day.

The menu lists dishes with the year they were first cooked, and Heston’s wit is on top form creating himself a trademark and personality in the culinary world.

Core by Clare Smyth

Previously being the head chef at Restaurant Gordon Ramsay, Clare Smyth struck out on her own and has since established her own household name. The vibe at Core is different to what you might expect; Smyth calls it “casual luxury”, taking humble ingredients like a carrot and flipping it on its head to create sustainable haute cuisine.

La Dame de Pic

La Dame de Pic is the work of internationally acclaimed chef Anne-Sophie Pic. Offering a menu that flicks between British and French cuisine, the majority of the ingredients are British produce. Merging both culinary cultures successfully is what makes this restaurant widely regarded in the restaurant world.

Hide

This restaurant's success is due to a number of factors, including its extensive and incredible wine list, beautiful Instagram-worthy interiors and the ingenious food. Hide’s menu often changes but the signature dish is the Nest Egg, an eggshell filled with egg yolk, smoked butter, toasted mushrooms and cream. An inventive creation worthy of its reputation.

The Ritz

As much as The Ritz is the epitome of old-school luxury, its restaurant continues to deliver innovative and imaginative haute cuisine. Head chef Williams is very passionate about British produce and truly champions this in his seven course Epicurean menu.

It takes diners on a journey around the British Isles, from the Cornish moors to the Scottish Highlands. The service also stands out to the highest standards, adhering to its traditional values. The Ritz is a staple of British culture, dining here will feel like dining in the grand history itself.

The Ledbury

Chef Brett Graham’s innovative cooking offers diners an a la carte menu from a spectacular array of expertly prepared dishes or if they are feeling bold they can experiment with an eight-course tasting menu. 

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Edited by Thomas Bracken

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