Superb Apartment near Buckingham Palace

In a discreet, intimate environment inside the grand Hotel Café Royal, the eponymous chef has the perfect canvas in which to showcase his impressive and accomplished cuisine. Dilling's dishes are exquisite in appearance and, like a seasoned orchestra, everything on the plate adds its own note of flavour to produce something harmonious and exhilarating. Whether Kaluga caviar, Scottish lobster or Peruvian chocolate, the kitchen knows how to bring the best out of its exquisite ingredients.

This brasserie de-luxe occupies a Grade-II-listed former banking hall within the Sofitel hotel and, while that means a certain grandeur, the atmosphere is never overly formal. Anthony Demetre’s cooking proves the perfect fit because it is equally impressive but defined by a refreshing lack of showmanship. His appealing dishes are as generous in size as they are rewarding in flavour, from duck, pork and guinea fowl terrine en croûte to Loire Valley rabbit. The delicious custard tart is a true speciality and if it was ever removed from the menu there would be protests on Pall Mall.

While Chef Angelo Sato's Japanese heritage provides the basis for this modern, upbeat izakaya, his creative streak ensures the captivating tasting menu takes on a style all its own. Clever flavour and temperature combinations feature throughout, as do the kitchen's immense precision and technical skill. The shokupan bread serving is a real event, packed with originality and showcasing a range of delicious accompaniments. The theatrical counter set-up adds to the great atmosphere, whilst sake 'journeys' are encouraged to add to the experience.

There’s a sense of theatre to every element of Mourad Mazouz and Pierre Gagnaire’s 18th-century house of fun. As you climb the stairs up to The Lecture Room and Library, the anticipation grows, then stepping into the gloriously colourful and lavishly decorated room both inspires and excites – there really is no restaurant in London quite like this. The multi-dish cooking is also unique in the city, where perfectly seared Cornish wild turbot comes with clams and mango, along with a mosaic of its skirt; and succulent roasted leg of Welsh lamb is accompanied by sweetbreads and kidney, with its fi

The name of Jason Atherton’s flagship operation is short for ‘Refinement of Work’ – and indeed there is a great deal of refinement in every inch of this mightily impressive restaurant. The premises, on the iconic Savile Row, have been fitted out with no-expense-spared luxury, while the service is charming and attentive in equal measure. Chef Spencer Metzger leads the kitchen, taking outstanding British produce and adding depth of flavour with unerring skill – as in the sika deer with a sublime sauce flavoured with red fruit and beetroot. The wine list, as you may expect, is an oenophile's deli

Adam Handling's flagship is a restaurant that keeps up with the times: it’s fun, well-run and offers a friendly, uplifting atmosphere. The room's fresh, clean look keeps the focus firmly on the food, which is founded on classical techniques but blends in just the right amount of playfulness and originality. The signature bread served with chicken skin butter and liver pâté is as good as ever, while the likes of red mullet with saffron and shellfish show off superb British ingredients, technical skill and expert balancing of flavours in equal measure. The interesting wine list includes a stella

With its stunning Louis XVI decoration, this is a room that will take your breath away, and there’s a flamboyancy in the delivery of the dishes that lives up to the surroundings. Equally impressive is the cooking itself, displaying balance, refinement and depth of flavour at every turn. You need only take one glance at the menu featuring dishes like langoustine 'à la nage' to see that classical French techniques and luxury ingredients both play a big role in proceedings. The sharing ‘Arts de la Table’ dishes allow the impeccable service team to keep the theatre of the gueridon trolley alive.