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Michelin star guide
One star: A very good restaurant or pub in its category The star indicates a good place to stop on your journey. But beware of comparing the star given to an expensive de luxe establishment with that of a simple restaurant where you can appreciate fine cooking at a reasonable price. Two star: Excellent cooking, worth a detour Specialities and wines of first class quality. This will be reflected in the price Three star: Exceptional cuisine, worth a special journey One always eats here extremely well, sometimes superbly. Fine wines, faultless service, elegant surroundings. One will pay accordingly!
ONE-MICHELIN-STAR RESTAURANTS IN LONDON
Farnborough
Bromley
Chapter One
Bloomsbury
Camden
Hakkasan Hanway Place
Pied à Terre
City of London
Club Gascon
Rhodes Twenty Four
Fulham
Hammersmith & Fulham
Harwood Arms
Hammersmith
River Café
Chiswick
Hounslow
La Trompette
Clerkenwell
Islington
North Road (New 2011)
St John
Chelsea
Kensington & Chelsea
Rasoi
Kensington
Kitchen W8
Kew
Richmond-upon- Thames
The Glasshouse
Richmond
Richmond-upon-Thames
Petersham Nurseries Café
Bethnal Green
Tower Hamlets
Viajante
Spitalfields
Galvin La Chapelle
Wandsworth
Chez Bruce
Belgravia
Westminster (City of)
Amaya
Apsleys (at Lanesborough Hotel)
Pétrus
Zafferano
Hyde Park & Knightsbridge
Dinner by Heston Blumenthal(at Mandarin Oriental Hyde Park) N
Mayfair
Benares
Galvin at Windows (at London Hilton Hotel)
Greenhouse
Hakkasan Mayfair (New 2011)
Kai
Maze
Murano
Nobu (at The Metropolitan Hotel)
Nobu Berkeley St
Pollen Street Social (New 2011)
Semplice
Sketch (The Lecture Room & Library)
Tamarind
Umu
Wild Honey
Regent's Park & Marylebone
L’Autre Pied
Regent’s Park & Marylebone
Locanda Locatelli
Rhodes W1 (Restaurant)
Texture
St James’s
Seven Park Place (at St James's Hotel and Club)
Soho
Arbutus
Gauthier-Soho
Yauatcha
Victoria
Quilon
View a list of restaurants with two Michelin stars >>View a list of restaurants in England with one Michelin star >>View a list of restaurants in Scotland, Wales and Ireland with one Michelin star >>Back to the Michelin star landing page >>
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Using foraged ingredients is nothing new but the trend has become more mainstream over the past two years. However, the wider use of foraged food in restaurants also carries a certain amount of danger.
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