滑铁卢豪华公寓

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.

There’s a refreshing lack of formality at Trivet, both in the look of the room and in the style of the service, but that’s not to say this isn’t a very professionally run operation. The chefs in the open kitchen craft imaginative, fuss-free dishes using prime seasonal ingredients, where the combinations are balanced and flavours assured. Try dishes like ‘Pigeon and persimmon’ or the imaginatively titled ‘Turkish breakfast’ dessert, and you’ll see a kitchen full of imagination and ability. Wine plays an integral role, with personable service and a thoughtfully curated list championing lesser-kn

Find the subtle little sign and then head upstairs to this lively, hugely fun restaurant serving thrilling cooking from Greece and beyond. This is the spot that the capital’s Hellenic food enthusiasts have been crying out for, with utterly delicious sharing dishes that include spreads and breads, tuna in various forms, plenty from the charcoal grill and standouts like spanakopita and giouvetsi. The covered terrace overlooks Borough Market, the pacing from the kitchen is spot on and the young service team are both warm and helpful. The list of coastal wines is great too.

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.

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

All is calmness and tranquillity once you step inside this cool, understated room in pastel shades – you’ll find yourself instantly forgetting all the bustle outside. The Korean husband-and-wife team combine skills learnt in Europe’s top kitchens with techniques and flavours from their homeland. Highlights of the imaginative and impeccably executed set menu may include a clever re-working of tarte Tatin with daikon; courgette flower stuffed with crab and dubu; a generous dish of succulent pork with wild garlic; and a delicious ssuk pain perdu to finish.

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.