巴比肯公寓 酒店

There’s no standing on ceremony here at St. JOHN; indeed, very little ceremony at all, and that makes eating here such a joyful experience. As one of the foremost proponents of nose-to-tail cooking, this is the place to try new things, whether that’s bone marrow or ox liver. Seasonality is at its core and nothing sums up the philosophy more than the potatoes and greens: they're always on the menu but the varieties and types change regularly. There are also dishes for two, as well as magnums of wine for real trenchermen. Do order the warm madeleines for the journey home.

There’s something about Luca that makes it feel like a proper grown-up restaurant, largely because the relaxed clientele just know they’re going to be well looked after. What brings them all here is the expertly rendered Italian food, which is satisfyingly robust yet effortlessly easy to eat. The pasta course will certainly be a highlight – whether that’s cappelletti of salt-baked potato or tortelli of pumpkin with ricotta – but the other dishes, featuring such quality ingredients as Orkney scallops or Hereford beef, won’t ever disappoint. For great value, choose the Express Lunch menu served

Top-drawer fish, treated with the culinary skill it deserves, is the main attraction at this restaurant on the top floor of the South Place Hotel. The chefs have the confidence to know that when seafood is this good, it needs little in the way of adornment, and the pared-back cooking allows exceptional produce like roast Newlyn cod to shine through. Dishes are attractively presented and so is the room, with an ornate ceiling and inviting roof terrace.

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.

Go for the house martini as you enjoy an array of snacks like crispy buttermilk chicken and crab dumpling that precede the start of The Clove Club's multi-course set menu. The roll-call of prime British ingredients includes Orkney scallops, Wiltshire trout, Torbay prawns, Herdwick lamb and Middle White pork – all starring in seasonally pertinent dishes where their natural flavours are allowed to shine through. The historic surroundings of Shoreditch Town Hall provide the perfect backdrop, with the open-plan kitchen adding a little more theatre to proceedings.

When your restaurant is on the 60th floor, thus becoming the tallest in Europe, it makes complete sense that the 12-seater counter faces the window and the stunning view over the city, rather than the chefs in their open kitchen. Gordon Ramsay’s exclusive little sky dining restaurant offers a surprise tasting menu, built around ingredients from the top drawer. Highlight dishes could include 14-day aged duck with celeriac and Alsace bacon, and lobster with pumpkin and pine. Everyone is served together so be punctual – and allow a little extra time for security checks on the ground floor.

There’s an appropriately earthy, natural vibe to this elegant restaurant dedicated to promoting plant-based cuisine. The slate floor, warm hues and rustic plastering help it feel stripped-back yet stylish, with some counter seating providing another on-trend touch. Chef Kirk Haworth – who founded Plates with his sister Keeley – brings his strong classical technique to bear on inventive and inviting vegan dishes that give vegetables the respect they deserve. The maitake mushroom with black bean mole is superb, while the raw cocoa gateau is a real treat to finish.