Wonder chef Marcus Wareing vies to be the best in London at his eponymous restaurant at the Berkeley. Opulently designed by David Collins—all clarets, carpet, and burgundy leather seats—Wareing pulls out all the haute cuisine stops with a succession of world-class dishes. Standouts include roast quail with hispi cabbage; a fine chunk of Scottish halibut with charred leeks and English watercress; or Anjou pigeon with cob nuts and amaretti. Warm chocolate moëlleux with banana jelly or orange crème with spiced brioche are absolutely faultless, and the wine list includes page after page of famous names.
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