London

Dinner is a brilliant restaurant, one that embodies Blumenthal's mixture of deep technical craft, ingenious feeling for theatre and astute sense of how to turn a meal into a story. — The Guardian

Foodies travel the globe for pioneering chef Fergus Henderson's ultra-British nose-to-tail cooking. — Fodor's

Chicken butter masala had a brilliantly smoked quality – the result, apparently, of charcoaling tomatoes in the tandoor before putting them in the sauce. — Independent

"If you're in the mood for seafood" this Covent Garden eatery.... is "still the standard". — Zagat

Roux's mastery of technically-precise and classical French cuisine hypnotizes all-comers. — Fodor's

If you haven’t been to London’s best regional Italian restaurant yet, then you might feel a little out of the Lupo. — The Nudge

Rules may look as though nothing has changed for 50 years (or more, the restaurant was established in 1798), but this old-stager hasn’t made it this far without adapting to the times. — Time Out

You’ll have to book one to six months ahead to enjoy the innovative modern British cuisine at this favourite hangout of London celebrities. — Lonely Planet

This is French haute cuisine, but with a nod towards London's more relaxed style. — Frommer's

In 2012 Jeremy King and Chris Corbin, who did the acclaimed Wolseley, opened another pitch-perfect evocation of a Continental cafe from a lost age. — Frommer's

You'll "never be able to eat shop-bought Scotch eggs again" after sampling the "triumphant" versions whipped up at this "next-level" Fulham gastropub. — Zagat

Where the trendies go for their curry fix. — Not For Tourists

The decor is glamorous, with chandeliers hanging from lofty ceilings, and the atmosphere always buzzing. — DK Eyewitness

Worth its fancy-pants (read Michelin) star. — Not For Tourists

Consistent, classy, and somewhere I always love to return to—quintessentially London in a rather smart but delicious way. — Condé Nast Traveler

The service is as well-mannered as the cooking, while sauces and syrups poured at the table add some va-va-voom. But the real showstopper here is the view. — Time Out

Fine dining slouching in skinny jeans. — Bon Appétit

Great food? Tick. Cheap wine? Tick. Excellent service? Tick. Good prices? Tick. Buzz? Tick. — Fodor's

Restaurateurs Chris Corbin and Jeremy King, creators of the Wolseley and the Delaunay, have struck gold with this grand art deco basement brasserie. — Time Out

Smoked duck ‘ham’, egg and chips is a dish that’s typical of Pollen Street Social’s playfulness. — Time Out