欢迎伦敦国家美术馆

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

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 intimate restaurant next to The Savoy's American Bar is named in honour of the year in which renowned French chef Georges Auguste Escoffier joined the hotel. It’s a comfortable and discreet space, with golden hues, art deco touches and just 10 well-spaced tables. The surprise tasting menu is in part inspired by Escoffier’s classics but prepared using modern techniques, resulting in dishes with elegance and poise, underpinned by high-quality ingredients such as Cornish Red chicken. The Fragola Melba dessert is an updated version of the original made in honour of Dame Nellie Melba.

Top restaurants never stop developing – and that’s certainly the case with Ikoyi. Founder and chef Jeremy Chan’s surprise tasting menu uses high-quality organic produce from the British Isles, married with global spices, to create dishes that are as unique and creative as they are bold and beautiful to behold – and they now display even greater levels of depth and complexity. Dishes like aged turbot with egusi miso or suya with creamed peas are bound to enthral, while the theatrically presented smoked jollof rice will always be one of the highlights.

On the ground floor of the mightily impressive Raffles hotel – which opened in 2023 and occupies The Old War Office – sits this elegant, comfortable and discreet dining room. The sophisticated, technically elaborate cooking offers intriguing flavour and texture combinations, while displaying an emphasis on over 70 varieties of British fruit and vegetables – the plant produce is always listed first on the menu. The wine list is comprehensive, the pairings are well-considered and the service is pitched just right, being both structured and relaxed.

There’s seating for just 12 people at this counter located in the former beer cellar of The Blue Posts pub. Claustrophobes may be hesitant, but on offer is an intriguing and rewarding gastronomic experience. There are two sittings a night, 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 of the pub. Prime British ingredients power dishes that are thoughtfully composed and confidently prepared, while incorporating influences from across Asia, such as blood orange nahm jim with Cornish red mullet.

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