Orrery by Pierre Minotti

A New Star in the Making

Few restaurant openings in London have arrived with the quiet confidence and technical pedigree of Orrery by Pierre Minotti. Rather than chasing spectacle or social media theatrics, Minotti has chosen to build his reputation on precision, restraint and the kind of classical foundations that only come from years spent in Michelin-starred kitchens. His background has clearly instilled an obsession with consistency, technique and balance, but he is not content merely to replicate what has gone before. Instead, he channels those influences into cooking that feels contemporary while remaining rooted in timeless French principles. The menu is sophisticated but accessible, luxurious without excess, and carefully paced to allow individual ingredients to shine.

Wildflowers

 Open fire Mediterranean goodness

Orkney scallop baked in garlic & parsley butter, sherry & smoked roe

Wildflowers has quickly established itself as one of the finest open-fire restaurants in London, not because it relies on spectacle, but because it understands that great cooking begins with great ingredients and the confidence to treat them with restraint. In a city increasingly crowded with restaurants built around flames, smoke and theatrical grilling, Wildflowers stands apart by placing seasonal Mediterranean produce at the centre of the experience. The Mediterranean influence is evident throughout, but it never feels tied to one country or region. Instead, the restaurant draws inspiration from the broader culture of southern Europe, creating dishes that feel familiar yet original. What makes Wildflowers particularly compelling is its ability to balance rusticity with refinement. The cooking retains the warmth and generosity associated with Mediterranean dining, yet every plate arrives with the precision and thoughtfulness one would expect from a fine dining kitchen. 

Igni

Is it better than Humo? 

Canapes

Igni arrives in Mayfair carrying both the advantages and burdens of its predecessor. Until recently, this elegant St George Street address housed Humo, the fire-led restaurant that earned considerable acclaim for its theatrical approach to wood-fired cooking and briefly secured a Michelin star before disappearing almost as quietly as it had arrived. Rather than attempting a gentle refresh, the owners have opted for something more radical. Under the direction of chef Theo Clench, Humo has been extinguished and reborn as Igni, a tasting-menu-only concept that retains the original obsession with flame while pursuing a more refined, seafood-focused identity. The room itself remains largely familiar: the striking open kitchen still dominates proceedings, guests still sit within sight of glowing embers and carefully stacked timber, and fire remains the restaurant's central narrative.

Ibai

 More than just steak

Basque Tortilla

Ibai in London has become one of those restaurants that people talk about long before they manage to secure a table, and after spending a meal there, it is easy to understand why. There is a reason it has become so popular and why it was voted among the World's Top 10 Best Steak Restaurants in 2026. The restaurant's reputation naturally revolves around its extraordinary steaks, sourced with remarkable care and cooked over open flames to achieve a perfect balance of caramelised crust and beautifully tender interior. Every bite reveals why so many steak enthusiasts rank Ibai among the finest in the world.

Casa Marcial

 Comforting fine dining experience

The Cantabrian Sea selection

There are restaurants that impress through sheer technical brilliance, and there are restaurants that linger in the memory because they remind you of something deeply familiar. Casa Marcial belongs firmly to the second category, although reducing it to comfort food would miss the point entirely. Hidden among the green hills of Asturias, the three Michelin-starred restaurant has achieved something increasingly rare in modern fine dining: it refuses to chase spectacle for its own sake. Instead, every plate feels rooted in the landscape, the seasons and the quiet confidence of a family that has spent decades refining rather than reinventing its culinary identity. The cooking carries unmistakable Asturian DNA, yet it never feels constrained by tradition. Local ingredients such as beans, seafood from the Cantabrian coast, mountain herbs, aged cheeses and slow-cooked meats appear throughout the tasting menu.