Best World Restaurants Guide
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VEERASWAMY |
Veeraswamy, Mezzanine Floor, Victory House; 99 Regent Street;
tel: 44 20 773 4140
Veeraswamy is the oldest surviving Indian restaurant in the U.K, and possibly the world. It is one of the oldest surviving restaurants in London. It is a London institution. A new menu of classical dishes from throughout India is served alongside more contemporary creations. It is prepared by a team of regional specialist chefs recruited directly from India, each producing their own specialities.
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LA TANTE CLAIRE |
Wilton Place SW1; tel.: 020 7823 2003; fax: 020 7823 2001
Pierre Koffmann, chef patron, is a modest, almost shy, Frenchman from Gascony, who stays in the kitchen preparing his superb dishes rather than come out to greet the customers. Pierre is famous for his signature dish, which is stuffed pig's trotters with morels. An interesting dessert is pistachio souffle. The wine list is impressive.
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ST. JOHN |
26 St John Street; EC1M 4AY; fax: 020 7251 4090
Our bar menu begins in earnest from midday during the week and from 6.00 pm on Saturdays however should you pass by the restaurant at 11.00 on weekday mornings there is a dish available for those of you in need of some mid-morning support as Fergus explains... The bar menu at St. JOHN changes daily as the service rolls along from midday or 6.00 on Saturdays. Dishes include Anchovy Toast, Welsh Rarebit, Terrines, Salads and Soups.
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THE SQUARE |
Bruton Street W1; tel.: 020 7495 7100; fax: 020 7495 7150
How about having your meal prepared by a marathon runner? And a very good one too — both the runner and the meal. The runner is Philip Howard, chef and co-proprietor of this first class restaurant perfectly located in the heart of Mayfair. The Square offers modern French cooking in quality surroundings with well-spaced tables. Manager Jacques Carlino ensures good attentive service and sommelier Marc Moignoux can offer you a large selection of wines, particularly strong in Bordeaux and Burgundy. Here are a few dishes to consider from the current menu: start with veloute of globe artichokes with chanterelles and a soft poached truffled egg and move on to roast loin of venison with caramelised root vegetables, glazed pear and a celeriac cream. For dessert why not try soup of fruit with passion fruit jellies and coconut.
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ROUSSILLON |
16 St Barnabas Street SW1; tel.: 020 7730 5550; fax: 020 7824 8617
This is a hidden gem that deserves to be better known. Although it fills up in the evening at lunch-time it is a calm neighbourhood place in this Pimlico backwater. Young chef Alexis Gauthier is gaining a good reputation for his cooking and I feel confident that he deserves the star that I am giving him after my last two visits. In most restaurants vegetarians are rather neglected but here Gauthier offers a special «garden menu» of soups, eggs and vegetables to please the growing minority of non meat eaters. Other dishes to mention are: wild sea bass on its crunchy skin with pea shoots, baby squid and black ink sauce, or grilled pigeon with fondant potatoes and button onions with pink liver. The wine list is French dominated and offers 25 wines by the glass many from Southern France.
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