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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.

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

It’s all in the name: this bright, intimate restaurant in the streets of Soho celebrates the cuisine of LA and wider California, with its décor and lush plants evoking The Golden State. First-rate ingredients are used in well-balanced dishes characterised by deep, bold flavours and punchy sauces; eye-catching presentation and some playful touches add an extra element. The wine list is an all-American selection, including some choices that are exclusive to the restaurant.

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.

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

In a narrow Soho alley sits this outpost of Simon Rogan’s celebrated L’Enclume restaurant in the Lake District. Before assembling on the 12-seater counter, diners are served drinks in the small bar, along with a variety of snacks, each of which is presented and described by a different chef. The set menu is then served to all at the same time and is made up of creative, detailed dishes like Cartmel Valley Fallow deer with fermented black garlic or Orkney scallops with smoked pike perch roe. The chefs also make great use of organic ingredients from Rogan’s own Cumbrian farm.

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