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Square Meal Review of Texture ?

Specialising in new Nordic luxury with a light touch, Michelin-starred Agnar Sverrisson takes ingredients of eye-popping quality and resists the temptation to add butter and cream. The result is vibrant, rich and multi-layered food – witness starters of, say, char-grilled quail with sweetcorn, shallot, bacon popcorn and red wine essence. To follow, rib-eye of beef comes with a clever olive oil béarnaise, morels and pungent horseradish, or you might prefer lightly salted Icelandic cod with avocado, brandade, tomatoes and chorizo. Ice also features heavily, as bursts of flavoured ‘snow’ embellish the likes of muesli and cardamom ice cream. Everything takes place in a pale, lofty room with Nordic artwork and branches throwing spiky shapes above the semi-open kitchen – although the cool, detached mood is better suited to business than pleasure. Xavier Rousset’s fabulous but user-friendly wine list is a great reason to consider Texture’s classy bar.

Wine List Of The Year Finalist

Louis Roederer Wine List of the Year 2014Texture’s Champagne list opens with the famous Lily Bollinger quote. You know, the ‘drink it when I’m happy and when I’m sad’ one. Then, just to remind you that it takes its Champagne seriously, it moves in to a couple of pages that outline its history, production methods and classification system. It’s not just the number of bins available – though 130 was about as many as any list managed – it is the breadth of producers represented. While many lists majored on multiple offerings from grande marques, Texture had no more than six wines from any house. Its 45 producers (listed alphabetically from Agrapart to Vouette et Sorbée) stretch across the entire champagne region, covering every style from extra-brut to off-dry, and oak-aged to blanc de blancs.


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  1. Published : Tuesday, 9 July 2013

    vialaporte :: Texture * // Marylebone // London

    Texture’s kitchen, run by Icelandic Agnar Sverrisson aims to present diners with fresh, Nordic inspired food using modern techniques. With some fierce competition in that department from the one star North Road in Farringdon, standards need to be high to deliver the same level of innovation and surprise. While this smart (yet noisy) dining room does its best to impress, the whole experience falls flat and fails to live-up to expectation...
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  1. Published : Sunday, 22 July 2012

    Saying it straight :: Too much at Texture.

    This was compensation for not being invited to beach volleyball. Apparently, the whole of the property industry is going to see this excuse-for-a-sport (which bit of surprised are you, exactly?) and for some reason, my firm’s practice insurer thought I wouldn’t be interested in all that bouncing, so invited me to name the restaurant of my choice. That restaurant was Texture.

    It’s a joint venture between Agnar Sverrisson and Xavier Rousset and as they are both ex-Le Manoir, you’d expect fine dining and a decent wine list. Their website describes the food as “modern European with Scandinavian influences” and...
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  1. Published : Saturday, 12 October 2013

    Munch My Way :: Texture, Marylebone

    First time I knew about Texture was through Raymond Blanc’s BBC series, How to Cook Well. The restaurant is located just a block away from Selfridges. What is amazing about this place is the cuisine, created by Agnar Sverrison, offers a blend of European cuisine with a big influence from the Scandinavian region, a place where the chef was born and rise...
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  1. Published : Thursday, 26 September 2013

    The Food Judge :: Texture too.

    I’d given it a miss for a while. I’d been last year for dinner and not been entirely blown away and when that happens I tend not to return. Not when there are always shiny new and interesting places to try. Of which there appear to be about six a week.

    B had been banging on about the brilliant set lunch and despite the fact that I caught B eating a McDonalds in her office last week, I do respect B’s food opinion. Fantastic value, she said, really. Try it.

    So when the name Texture jumped out at me...
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  1. Published : Wednesday, 19 September 2012

    samphire and salsify :: Texture

    Texture is a Michelin starred ‘modern European restaurant and champagne bar with Scandinavian influences’ which is based in Portman Square (round the corner from Selfridges). I’ve wanted to visit Texture for about two years and since watching head chef Agnar Sverrison cook a beautiful scallop dish on BBC’s Saturday Kitchen, I gave my gentleman companion no other choice but to book us in for lunch....
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  1. Published : Thursday, 26 September 2013

    Saying it straight :: Texture too.

    The set menu at £21.90 for two courses and £26 for three has to be one of the best I’ve tried in recent memory. You know what I’m like about set menus – I steer clear. Ridiculous really, but there’s something about going for the cheap option that makes me feel cheap, like I’m missing out on the real deal. And with clients, you can’t always be sure that they will go for it – sometimes you can’t steer them onto the cheap seats.

    I was interested to see how this would compare with the whole à la carte performance. I recalled the wonderful bowlful of crackers/crispbreads and prayed hoped that we would be getting...
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  1. Cold January started with a very stylish lunch. Once again my carriage arrived and swiftly took me to meet Nespresso at Texture, a Michelin-starred restaurant by Chef Agnar Sverrisson and Xavier Rousset. The restaurant is serving modern European fare with strong Scandinavian and Icelandic influences using locally British sourced ingredients.

    The restaurant is beautifully set in a white double fronted house, just off Portman Square, London. Clean lines, aesthetic pleasing, welcoming staff, what else could I ask for? Well, a surprise launch of new Nespresso decaffeinated grand crus...
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Agnar Sverrisson

Texture April 2015 3 Icelandic chef Agnar Sverrisson founded Scandinavian-inspired, Michelin-starred Texture with business partner Xavier Rousset in London in 2001. The pair, who met while head chef and sommelier respectively at Le Manoir Aux Quat’ Saisons, have since branched out into wine bars with their innovative 28o-50o Wine Workshop & Kitchen group, which now has three branches in the capital. Sverrisson’s mentor Raymond Blanc likes everything about him – except that “he swears like a trooper”.

Essential Details for Texture

  • Cuisine: Modern European
  • Area: Marylebone
  • Price: £76.00
  • Wine: £29.00
  • Champagne: £60.00
  • Lunch: £18.50/22 (2/3 courses)
  • Dinner: £60 (7 courses)

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