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Dinner by Heston Blumenthal

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Fat Duck maestro Heston Blumenthal is listed as “creator” at Dinner by Heston Blumenthal at the Mandarin Oriental Hyde Park. Executing the maestro’s vision since May ’23 is head chef Adam Tooby-Desmond, who’s worked his way up the ranks. The menu is inspired by historic gastronomy, best evidenced by the iconic Meat Fruit from c.1500, smoked chicken and salsify Salamagundy Read more...
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Kitchen W8

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In spite of its awards and long-standing success, Kitchen W8 feels like an under-the-radar find. Tucked just off Kensington’s main drag, the neighborhood restaurant has a loyal following for its friendly service and pricing. Chef Mark Kempson has been here since its 2009 launch. He earned his stripes at The Square with Phil Howard (co-owner, with Rebecca Mascarenhas, of Kitchen Read more...
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Nuance

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Septime

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Diverxo

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A bit more than ten years have passed since David Muñoz, affectionally known as Dabiz, opened his first restaurant and changed the gastronomic scene in Madrid forever. His cuisine relies on an imaginative blend of techniques that feature flavors originating in countries like Mexico, Japan, China and Singapore, as well as his native Spain. Dishes are perfectly assembled, and the Read more...
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Nerua

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Located in the iconic Guggenheim Museum, Nerua is the restaurant of Chef Josean Alija, a former second to Adoni Aduriz at Mugaritz. The cuisine here pays tribute to the elegant ecosystem of the Basque Country. Alija likes to focus on the less obvious aspects of the ingredients he works with, making his cuisine one of the most avant-garde in the Read more...
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Medlar

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Low-key and luxurious, Medlar’s menu – all starters and mains, no small plates here – is a study in elegance. Wild Cornish brill, Belted Galloway beef and Christian Parra boudin noir – a prized example – are all treated with due care and attention, supporting ingredients reflecting the worldly-wise attitude of the kitchen. Melania Battiston’s wine list is one of Read more...
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Henne Kirkeby Kro

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Kadeau

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Aponiente

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Ángel León started a unique culinary discourse based on an atypical use of fish and marine ingredients. No concept is beyond his imagination and grasp, including fabricating cheeses and sausages that seem like they have been made with meat products. He also utilizes the latest cutting-edge techniques to create a series of small bites and neo-classical versions of traditional dishes Read more...

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