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The Greenhouse vs The Wolseley
The Greenhouse and The Wolseley are both rated very highly by expert reviewers. On balance, The Wolseley scores slightly higher than The Greenhouse. The Wolseley has a TripExpert Score of 86 with accolades from 14 reviews like concierge.com, Lonely Planet and Rough Guide.
The Greenhouse
Fodor's
Gayot
Independent
Rough Guide
Time Out
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27A Hay's Mews, Mayfair, London W1J 5NY
From $56 /night
Fodor's
"Discretely tucked away amid imposing Mayfair mansions and approached via a sumptious spotlit garden, this ultra-elegant ground-floor dining salon quietly screams "Stealth Wealth!"."
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Gayot
17.0
"You reach the restaurant through a delightful plant-filled courtyard and step into a pretty room with green and brown decor that echoes the outside."
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Independent
"Despite its reputation as a perennial, The Greenhouse has played host to a succession of culinary rising stars since it was launched by Brian Turner."
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Rough Guide
"A pretty, simple stop off near Kew Gardens, with light lunches, traditional pies, cream teas and home-made tarts."
Time Out
"It takes just a couple of steps along the decked, tree-lined entrance of this Mayfair mews restaurant for a sense of oasis and calm to descend."
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The Wolseley
Concierge
Fodor's
Travel + Leisure
BlackBook
Gayot
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160 Piccadilly, London W1J 9EB
From $32 /night
Concierge
"Jeremy King and Christopher Corbin, erstwhile owners of Le Caprice, The Ivy, and J. Sheekey, have rebounded with this stunning brasserie. Set in a former Wolseley car showroom on..."
Fodor's
"Framed with black laquerware, silver service, and a few doors down from the Ritz, this all-day brasserie begins its long decadent days."
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Travel + Leisure
"First designed as a luxury car showroom for the Wolseley Motors Company, this cavernous Art Deco building now houses an all-day brasserie frequented by both tourists and local celebrities."
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BlackBook
"Faultless Parisian brasserie, next to the Ritz. Decór is inspired by posh 1920s Wolseley cars, with lots of shiny brass, mirrored surfaces, and black-and-white surfaces."
Gayot
13.0
"The menu is varied, influenced by Europe so you can go from herrings with potato and dill to coq au vin, from Wiener Schnitzel to roast haddock, cockles and Jersey royal potatoes."
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