Kwant

Eric Lorincz was the head bartender of the American Bar at The Savoy for many years; now he’s made a further bid for mixology immortality with this re-imagining of the space that used to be Momo’s Kemia Bar.

Appropriately for a basement bar, everything about Kwant (pronounced ‘quaint) feels underground. The look of the place combines hotel bar tropes (creamy leather furniture, white-suited barkeeps, a live pianist and singer) with tiki touches of bamboo ceilings and greenery as well as a herringbone floor that turns out to be a carpet. The effect is entirely individual and a little disorientating, with the sort of louche, members’ club vibe you’ll want to introduce your friends to so you can show off your knowledge of secret London nightlife.

Kwant showcases the considerable talents of Lorincz and his team in a line-up of 24 in-house cocktails informed by the latest cutting-edge cocktail techniques and showcasing a collection of arcane ingredients: a touch of lacto-fermented purple carrot here, some roasted buckwheat cordial there.

We have to confess, however, to preferring our perfect renditions of classic Vespers, Aviations, Cosmopolitans and Margaritas to the likes of a Kryptonite-coloured Green Point (Copperhead gin with Fallen Pony quince spirit and spirulina) – though discussing the intricacies of the recipes makes Kwant a solid-gold bet for a date when you’re worried that conversation might dry up.

To eat, the bar snacks take in classy finger food and small plates from the Momo kitchen upstairs – think falafel, borek and briouats – though oysters and caviar fit the low-key glamour of the place the most.  

If you want to push the boat out, there are vintage spirits for big spenders – why not have your White Lady made with Tanqueray from the 1950s? – though the entry-level drinks don’t exactly come cheap. Still, it’s a small price to pay to find a bar within spitting distance of Oxford Circus that offers a five-star experience and isn’t attached to a five-star hotel.

Just off Green Park and only a stone’s throw from The Ritz, Kwant Mayfair is one of London’s most imaginative cocktail bars - a retro-luxe hideaway where bold creativity meets classic elegance. The second home for acclaimed bartender Erik Lorincz’s award-winning concept, Kwant 2.0 retains the madcap inventiveness of the original, now with added polish and poise.

From the moment you step in, the visual language sets the tone: ceiling fans whirr above cane-panelled ceilings and sunset-toned walls; Polynesian tapa art and yolk-yellow bouclé banquettes bring a 1930s tropical flair; while chessboard tables invite spontaneous games, just ask for the pieces. Even the bar stools are custom-upholstered in rich Dedar fabric. It’s a space that feels escapist, but never overdone.

The drinks, of course, are where Kwant dazzles most. Expect a menu of signature and vintage cocktails that blend modern technique with classic structure. The Wallet, for instance, a heady mix of bourbon, black miso, barley vermouth, chestnut and salted maple is finished with a dill-topped spear of pickled white asparagus. Elsewhere, highballs and spritzes are elevated with spheres and in-house microherbs grown via the bar’s own Evogro system. Every drink feels personal, every garnish considered.

But the experience goes beyond the glass. Service at Kwant is genuinely world-class, warm yet precise. There’s no hierarchy behind the bar; each team member rotates through every role, fostering a culture of collaboration and pride. Even the bar’s ergonomics have been designed with the staff in mind - with three custom-built stations, minimising movement and maximising care.

Non-alcoholic cocktails receive the same attention to detail, while the spirit list includes rare vintages dating back to 1903. Add to that the influence of seasonal produce from suppliers like Natoora, and you’ve got a cocktail bar that’s constantly evolving, rooted in flavour, but never standing still. For a celebratory evening or a quiet seat at the bar, Kwant Mayfair is a masterclass in atmosphere, service, and the fine art of the drink.