Foodie? Coming to London? Can’t decide on the hotel? Let your taste buds take a pick.
Jean-Georges at the Connaught
World-renowned chef Jean-Georges Vongerichten brings his signature cuisine to London at the Connaught hotel. Eclectic, imaginative menus draw on his love of the city and his experiences in the Far East. Beloved British and Connaught classics stand alongside South-east Asian flavours. And to drink, there are carefully selected bottles from The Connaught’s extensive wine cellars, alongside our famous cocktails. In addition, interior architect John Heah has transformed the distinguished dining room into a contemporary neighbourhood restaurant. Stained glass accents by artist Jean-Michel Othoniel also add to the vibrant mood, which dazzles from day to night.
Our pick: breakfast with Eggs Royal and Belgian waffles with blueberries and whipped cream.
Eneko at One Aldwych
One Aldwych is a 5-star luxury hotel occupying a beautiful English Heritage Edwardian property in Covent Garden. It’s main restaurant, Eneko, showcases renowned chef Eneko Atxa’s fresh modern Basque dishes. Eneko’s inventive interpretation of Basque country cuisine celebrates his passion for precise execution and quality ingredients. Plus, the wine bar features a carefully crafted all-Spanish wine list with wines exclusive to Eneko at One Aldwych.
Our pick: dinner date with Traditional Talo for starter, Seared Duck Breast for main and Strawberry Sorbet with Rose Marshmallow.
Henrietta Restaurant at Henrietta Hotel
Michelin star chef Ollie Dabbous and the Experimental Group join forces at The Henrietta in Covent Garden. This luxury boutique hotel has 18 bedrooms, designed by Dorothée Meilichzon, and weaves passion for food, wine, cocktails and design together. The menu, by Ollie Dabbous, is ingredient-led with simple, seasonal dishes and subtle accent of France throughout. The cocktail menu conceived by drink historians Jared Brown & Anistatia Miller is a journey of the location’s storied past.
Our pick: business lunch with grilled flatbread with crab for starter, and 7-year grass-fed Simmental sirloin for the main.