Harden's survey result
For 25 years we've been curating reviews of the UK's most notable restaurant. This year diners have submitted over 60,000 reviews to create the most authoritative restaurant guide in the UK.
Michel Roux’s “iconic” Mayfair bastion (est 1967, by his father Albert) provides a “flawless and indulgent” treat, wherein “psychic” staff deliver “elegant” French cuisine and a “wine-lover’s” list “full of gems”. That the basement setting looks “a little dated” is all part of the traditional charm, and the main man’s regular presence helps underpin “a truly magnificent experience”. Top Tip – “the best value set lunch ever”.
“Steeped in classic Gallic tradition”, this “formal” Mayfair basement is “immune from trends and fashion”, and – with Michel Roux Jr often very much in evidence – “unsurpassed” for those looking for a “majestic” old-school meal; “the bill makes you cry”, though, so “book months ahead for the fantastic lunch deal”.
“As relevant today as it ever was!” – M Roux Jr’s “timeless classic”, in Mayfair, won this year’s vote as “London’s finest gastronomic experience”; “the bill’s stratospheric, but so’s the performance!”, with “sublime” Gallic cuisine and magisterial “old school” service; “unbelievably good” set lunch (book months ahead).
Le Gavroche Restaurant Diner Reviews
"Yet another top class lunch here with my wife. This is the place for a special experience. No complaints whatsoever and happy with new deal.of service being included in lunch cost ."
"The place to go for any celebratory meal. Simply perfect at lunch."
"Superb food, excellent service, impressive wine list and extremely knowledgeable sommelier. Decor dated but it is still cosy."
"One of the very best in the country - particularly the set lunch which is the best value in London"
"Whatever the latest, usually temporary, trends may be, Le Gavroche remains what the French would call a focus of culinary excellence and it will continue to outshine most of the other highly-rated restaurants because it maintains its high standards and its respect for the classical tradition that is the foundation stone of the training of all the best chefs as well as its respect for the very best of fresh seasonal ingredients. Right from the start, with the warm welcome, one is made to feel like a valued part of the whole dining experience, and all the excellent staff do everything necessary to ensure that the diners will enjoy their meal. On this particularly warm evening it was a pleasure to find the dining room comfortably air-conditioned, and the restaurantâ€™s justifiable popularity was demonstrated by the fact that it was as good as full by 6:30. We indulged ourselves with one of our favourite fizzes, Taittinger Comtes de Champagne, to begin the evening, and this went very well with the canapÃ©s, cream cheese and quince jelly, and a super celeriac remoulade with radish. The Menu Exceptionnel commenced, as usual, with the signature soufflÃ© Suissesse which was really light and an exceptional match for the champagne we had deliberately kept back. To go with the first three, fish, courses we opted for a bottle of Guigal Condrieu, which showed its versatility and handled the different tastes and textures extremely well. Marinated and seared sea trout perfectly balanced with trendy bottarga, two kinds of beetroot and a â€œlate harvestâ€ Canadian vinegar juice got things off to an excellent start, and this was followed by superb sweet roasted Scottish scallops in a wonderful Chartreuse veloutÃ© with juliennes of carrots you could smell the freshness of. Another popular fish in restaurants at the moment is stone bass and this version with its scent and taste of Ras el hanout accompanied by genuine Camargue red rice, fennel coulis, aubergine and a pumpkin crisp rather put the others weâ€™ve had in the shade. Brilliantly succulent pressed pigâ€™s head terrine with braised Hereford snails, lemon, and brick to go with the inimitable parsley purÃ©e was a fitting lead up to some incomparable pigeon, French may be, but delicious none the less and superbly matched by a 1999 Pommard which served to bring out the full taste of the bird in all its subtlety - both the leg and the breast - and emphasised the reasons for including roasted peanut which edged its way forward on the palate at the finale. Some warm homemade bread worked very well with the mainly French cheese selection and our palates were again regaled by the strawberry dessert, the best of local fruit with perfect vanilla cream, light pistachio cake and an outstanding strawberry sorbet. Coffee and petits fours finished the evening which was truly a demonstration of haute cuisine at its best."
"Great location but dissapointed with the food. Only the cheese Swiss impressed the rest of the courses are instantly forgettable. Nowhere near the standards set by the best French restaurants in Paris or Rheims for instance. Cheese trolly was impresive but didn`t like it being parked by the toilet entrance. However the service overall was excellent."
"The food appears to have improved again, with an exceptional range of fresh food prepared in traditional french manner to an extremely high standard. Faultless service. The wine list is biblical."
"Lunch here is absolutely fabulous in all respects"
43 Upper Brook St, London, W1K 7QR
lunch noon - 2 pm, dinner 6.30 pm - 11 pm
Last orders: 10 pm