Pied à Terre

From its prized modern art and groaning cheeseboard to legions of suited staff, Pied à Terre remains “timeless in its class” – “always original, always fun, always great”. Head chef Asimakis Chaniotis has made the kitchen his own and can deliver some truly dazzling dishes, judging by our recent experience: roasted veal sweetbread and plump cockles drenched in seaweed butter; delicate squid ‘linguine’ under buckwheat and sea herbs; and a modernist spin on coconut rice pudding have all impressed mightily. The classics aren’t forgotten either – roasted and braised lamb is served alongside London’s most sophisticated take on ratatouille, while original chef Richard Neat’s foie gras and borlotti beans in Sauternes consommé is still fresh after 25 years. Apart from the bargain set lunch, prices are reassuringly top-end, but there’s ample value in a book-sized wine list, with “incredibly helpful” sommeliers. While the detail-rich dining room is pokey for some (and cosy for others), a recently refurbished upstairs bar is perhaps Fitzrovia’s best kept drinking secret. “Just simply fabulous”, sums it up.

Founded in 1991, Pied a Terre in Fitzrovia is the longest standing independent Michelin restaurant in the UK. It’s owned and run by David Moore, who previously worked at Le Manoir Quat’Saisons with Raymond Blanc for six years before opening his own restaurant. Pied a Terre received a Michelin star within its first year of opening. Meanwhile, executive chef Asimakis Chaniotis is in charge of the menu where he blends classic French cuisine with a subtle nod to his Greek heritage.  

Guests can choose to dine a la carte, or opt for eight or ten-course tasting menus. There is also a fixed lunch tasting menu, as well as vegetarian and vegan options available so that everyone is catered for. The plates are elegant and expertly fuse French and Greek influences and cuisines. Examples of dishes range between things like ‘Ionian Sea’ marinated sardines with mustard seeds, fennel, ouzo and marine phytoplankton, to Asimakis' smoked quail with celeriac, confit egg yolk, piedmont hazelnuts and winter truffle. While vegan dishes include the likes of delica pumpkin, bergamot, shiitake and kombu tea and ‘caviar’. For dessert, Asimakis' nod to French cooking really shines through via pain d’epice mille feuille, rum mousse, milk chocolate namelaka, pineapple and chilli.   

Meanwhile, a word for the wines, of which there are a staggering 800 varieties available and all are sourced from the finest producers. If an 800-strong list is a little too daunting to choose from, you will find expert sommeliers on hand to answer any questions and offer advice when it comes to the perfect pairing with your meal. There is also a wine pairing available with each of the tasting menus or, if preferred, guests are able to bring their own wine to the restaurant for a corkage fee.  

The dining room itself is decorated in dark colours, from charcoal walls to black leather booth seating, to create a unique and moody feel. The intimate restaurant is a cosy affair, so as to ensure every diner receives the best experience possible.