Chez Rose

French themed social 

Red prawn, tomato, amalfi lemon

Chez Rose is the sort of restaurant that feels as though it has arrived in Mayfair with a fairly clear idea of what it wants to be. Located on Pollen Street, in the former Little Social site, this is a French restaurant with a distinctly London sense of polish, combining the familiarity of classic French cooking with the quality of ingredients and level of refinement you would expect from a serious Mayfair address.  It is also a deeply personal project for chef Spencer Metzger, who created Chez Rose in partnership with Jason and Irha Atherton and named the restaurant after his late grandmother, Rosemary. Metzger spent 12 years cooking classical French food at The Ritz before becoming executive chef at the two-Michelin-starred Row on 5.

Ibai

Daily specials 

Grilled XL Carabinero Prawn with caviar

Restaurant Ibai, tucked away on Bartholomew Close in the City, just a short walk from St Paul’s, is the sort of restaurant that makes you rethink what a steakhouse can be. Led by chef Richard Foster, Ibai takes its inspiration from the Basque Country and puts serious cooking over fire at the centre of the experience. The setting is spacious and industrial, but the food is anything but cold or anonymous. There is a sense of purpose to the cooking here: excellent ingredients, properly sourced and treated with respect, are allowed to do most of the talking, while the grill and fire provide the seasoning that no clever technique can quite replicate. It is one of the best restaurants in London for anyone who appreciates serious ingredients and live-fire cooking, and, for me, it is doing the best steak in London. 

Vesper

 London opening of the year?

Clams, beans and cider cream

Restaurant Vesper, Jackson Boxer’s latest London opening, arrives on Exmouth Market with the sort of easy confidence you’d expect from a chef who has spent years developing a distinctive voice across the capital. Boxer first made his name at Brunswick House in Vauxhall, which he has run since 2010. Vesper, which opened in June 2026, is his latest expression of that cooking philosophy: modern European food that takes inspiration from across the continent while remaining firmly rooted in good British produce. The restaurant occupies a bright corner site, with a lively bar, whitewashed interiors and bistro tables facing onto Exmouth Market. The menu doesn’t seem particularly interested in being constrained by a single national tradition, instead moving comfortably between French, British, Spanish and wider European influences. That makes it an interesting place to eat because you’re never quite sure what the next plate will bring.

Tavern

 Good but could be better

Pig skin and cod roe

Tavern arrives on Old Street with the kind of pedigree that immediately raises expectations. This is the latest venture from the team behind the Michelin-starred St Barts, replacing their former restaurant Nest with a concept that shifts away from tasting-menu precision towards something more approachable, nostalgic and unmistakably British. Executive chef Brendan Appleby and head chef Kirsty Easterbrook have brought with them the technical discipline and respect for ingredients that earned St Barts its acclaim, but here the ambition is channelled into the language of the British tavern: generous cooking, honest produce, nose-to-tail philosophy and dishes that celebrate the country's culinary traditions without falling into cliché. Expectations are therefore understandably high, and while much of Tavern delivers on that promise, the food itself proves to be a more uneven experience than the polished setting initially suggests. 

Bocca di Lupo

 A true Italian institution in London

Courgette flower stuffed with mozzarella & anchovy

Bocca di Lupo has been a fixture of Soho dining for well over a decade, and in a city where restaurant fashions arrive and disappear with remarkable speed, its longevity says almost everything that needs to be said. Yet what is most striking about Bocca di Lupo is not that it has survived, but that it has remained so consistently relevant without ever appearing to chase relevance at all. In an era when restaurants often lean heavily on theatrical presentation, social media appeal, elaborate concepts or endless reinvention, Bocca di Lupo continues to do something far more difficult: it simply cooks exceptionally well. Walking through the door feels less like entering one of London's most celebrated Italian restaurants and more like arriving at a neighbourhood institution.

Motorino

 Premium Italian offering but off the mark

Tuna, tomato and capers

There is a certain irony that Stevie Parle's return to Italian cooking arrives at a moment when London hardly lacks for pasta restaurants. Yet Motorino, the latest opening from Parle, never feels like an attempt to chase a trend. Instead, it feels like the work of a chef revisiting familiar territory with the confidence gained from years of experience. Parle, whose recent success at Town demonstrated his commitment to British produce and thoughtful, ingredient-led cooking, has teamed up with head chef Luke Ahearne to create a restaurant that borrows the soul of Italy without becoming trapped by convention.

Impala

Refreshing, one-of-a-kind  

Kibbeh of white crab and sun dried wheat wrapped in shiso leaf

Few restaurant openings in London have generated quite as much anticipation this year as Impala in Soho. The North-African-inspired venue embraces the unpredictability of open flames, creating dishes that feel instinctive rather than overly engineered. What makes Impala particularly compelling is its willingness to present combinations that initially sound unconventional but reveal themselves to be remarkably coherent once they reach the table. There is an adventurous spirit running throughout the menu, yet it never crosses into novelty for novelty's sake. Instead, every unusual pairing appears carefully tested and thoughtfully balanced.

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.

Restaurante Marcos

Top class Asturian offering 

Lobster, jowl and bergamot

Restaurante Marcos has quickly established itself as one of the defining culinary destinations in Gijón, earning a prestigious Michelin Star and bringing a fresh level of sophistication to the city's dining scene. Located in the heart of Gijón, the restaurant is the vision of acclaimed Asturian sommelier and restaurateur Marcos Granda, whose reputation for exceptional hospitality and world-class wine programs is already well known throughout Spain. The intimate dining room, centred around an open kitchen with seating for only a handful of diners, creates an atmosphere that feels exclusive without becoming intimidating. Leading the kitchen is chef Marcos Mistry, whose contemporary tasting menus showcase the finest ingredients from Asturias and the rest of Spain.

The Legacy House

Legendary dim sum offering 

Sea Cucumber Dumpling, Matsutake Mushroom, Pork, Shrimp

Perched within the refined calm of the Rosewood Hong Kong, the Michelin-starred Legacy House leans into understated luxury rather than spectacle, with warm woods, soft lighting, and carefully framed views that remind you where you are without demanding your attention. There’s a strong sense of identity here, rooted in Cantonese culinary tradition but polished through a contemporary lens. That balance shows up not just in the food, but in the way the entire experience unfolds. You’re not rushed, not hovered over, and not left wondering what comes next. Instead, everything moves with a kind of quiet precision that allows the food to take center stage. And for the most part, it earns that spotlight.

Yat Tung Heen

Hallmark of classic Cantonese feast

Char siu bbq pork

Yat Tung Heen sits inside the Eaton Hotel in Hong Kong. The Michelin-starred hotel restaurant is very popular among both locals and tourists. On a weekday lunchtime visit, it was almost packed, which is unusual. The menu leans heavily into Cantonese classics, but there is a sense of restraint. Nothing feels overworked or overly modernized for the sake of trend. Instead, the kitchen seems focused on precision and consistency. For my second visit, I opted for a selection of dim sum dishes along with a char siu and a stir fry rice.

Ibai

The finest fire-themed restaurant in the UK 

Basque Tortilla

Ibai has established itself as one of London's finest destinations for serious steak lovers, yet reducing it to merely a steak restaurant would miss much of what makes it special. Located in the heart of the city, this Basque-inspired restaurant captures the spirit of northern Spain with remarkable confidence, combining exceptional produce, restrained cooking, and a deep respect for tradition. The menu is built around the principles that have made Basque cuisine so admired around the world: outstanding ingredients, precise cooking, and an understanding that simplicity often requires the greatest skill. One of the great pleasures of dining at Ibai is exploring the daily specials, which are treated not as afterthoughts but as central attractions.

Island

Work in progress 

Grilled lamb belly and squid

Island arrives in King's Cross with serious pedigree and equally serious ambition. Backed by two Michelin-starred chefs (Tom Brown and Brad Carter), the restaurant promises a playful, premium take on surf and turf, combining top-quality seafood and carefully sourced meat in a stylish, energetic setting that feels designed as much for celebration as it does for dinner.  The menu avoids playing it safe, encouraging diners to order broadly and share across the table, which adds to the social atmosphere. Not every experiment lands, however, and there are moments where the pursuit of novelty feels as though it has overtaken common sense.

Ibai

 The steak king of the UK

Truffle and charizo

Ibai is one of those rare places where the noise around it actually feels justified the moment the first plate lands on your table. Service follows the same philosophy. It’s attentive but never intrusive, informed without sounding rehearsed. You get the sense that everyone working there genuinely understands the food. Ibai is my no 1 restaurant in the UK as they get the simple thing done properly, good ingredients, cooked just right with the right level of seasoning. The following captures my 18th visit.

Wild Flowers

 Mediterranean cuisine through a London lens

Grilled morels, Jersey Royal, Iberico guanciale, St Ewe’s egg yolk

Wild Flower in London sits in that comfortable middle ground between ambition and restraint, the kind of place that clearly cares about food without trying to overwhelm you with theatrics.  The menu leans Mediterranean, but not in a rigid or overly traditional way. Instead, it borrows ideas, flavours, and techniques from across the region and filters them through a modern London lens. You’ll see familiar ingredients like olive oil, citrus, herbs, charred vegetables, and grilled meats, but they’re handled with a light touch rather than a heavy hand. It feels thoughtful without being precious. The below captured my 5th visit.

Row on 5

Best of 2 stars in London

Oyster and caviar

Founded by serial restaurateur and chef Jason Atherton, the tasting menu only, fine dining concept champions British ingredients with a Japanese influence. Row on 5 feels like the kind of restaurant you arrive at already knowing you’re going to be taken care of, and then it quietly exceeds that expectation. The staff move with an ease that instantly puts you at rest, reading the table well, explaining when you want detail, and stepping back when you don’t. There’s a sense of purpose without pressure, which sets the tone for the meal. From the moment you sit down, moving from one room to another, time seems to slow slightly. The pacing is thoughtful, the room hums rather than buzzes, and you feel encouraged to settle in rather than rush through an experience.