London's food scene underwent a revolution in the 1990s and hasn't looked back. Today it's one of the most diverse, technically accomplished, and genuinely exciting restaurant cities in the world.
Soho & Covent Garden - The Centre of It All
Soho is where London goes to eat when it wants to try something new. Bao on Windmill Street remains the standard for steamed buns. Kiln on Brewer Street for wood-fired Thai. For something more traditional, J. Sheekey on St Martin's Court has been the best seafood restaurant in London for 130 years.
South Bank & Borough - Food Market Country
Padella on Borough High Street serves hand-rolled pasta at prices that feel like a rounding error - the tagliarini with pork ragu has a permanent following. Roast in Borough Market for a proper Sunday roast with views over the market floor.
Shoreditch & Bethnal Green - East London Edge
Brat on Redchurch Street earned a Michelin star for Basque-influenced cooking over wood fire. St. John Bread & Wine on Commercial Street for British nose-to-tail cooking done with quiet confidence.
Kensington & Chelsea - When Someone Else is Paying
Restaurant Gordon Ramsay on Royal Hospital Road has held three Michelin stars continuously since 2001. The Five Fields in Chelsea: seasonal British cooking executed with extraordinary care.
Mayfair - Old-School London Grandeur
Scott's on Mount Street is the definitive London seafood restaurant. The Wolseley on Piccadilly for the most glamorous brasserie in London. Gymkhana on Half Moon Street for North Indian cooking that repeatedly wins best restaurant awards.
Notting Hill & Westbourne Grove - Neighbourhood Best
The Ledbury on Ledbury Road for refined modern European cooking (two Michelin stars). Ottolenghi on Ledbury Road for the café and deli that changed how London thinks about vegetables.
Camden & Primrose Hill - Street Food & Craft Beer
Camden Market's street food section has improved significantly. Primrose Hill has Lemonia, a Greek Cypriot restaurant that's been feeding the neighbourhood for forty years.
A Note on Reservations
For anything above the casual end of the scale, book at least two weeks ahead for weekends, a week for weekdays. Counter seats and bar seats are almost always available walk-in at restaurants that are otherwise fully booked.
