It's early evening midweek but there's already a queue of people trying to get a table at Sushisamba, writes The Week's Irenie Forshaw. Set in the Opera Terrace on the top floor of Covent Garden's historic Market Building, the buzzy restaurant is thrumming with life. Lush green plants spring from every corner and a team of chefs are hard at work behind the counter in the sleek open kitchen. The menu is filled with unexpected delights: inventive dishes that fuse elements of Japanese, Peruvian and Brazilian cuisine. Plantain chips served with a spicy aji amarillo dipping sauce and salted edamame beans set the tone of the signature tasting menu. The salmon ceviche doused in a rich sesame dressing and topped with crispy slices of sweet potato and toasted sugared macadamia nuts was the highlight of the evening. Other twists came in the form of California rolls (drizzled with truffle oil) and yellowtail tuna (diced and served in mini taco shells). Be sure to save room for the chocolate banana cake, and wash everything down with a cocktail or two. The fiery Tom Yam – a heady mix of gin, coriander, chilli, ginger and lime – is a must.
Town
I went to Town, a new restaurant in Covent Garden, having heard and read many good things about it, said Giles Coren in The Times. And I'm pleased to report that it did not disappoint. For a start, it looks "brilliant", thanks to its distinctive interior – a "kind of modern mid-century Space Age funky". And then there's the food, cooked by Stevie Parle, a chef "with a truly sophisticated palate". Our meal started with a showstopping appetiser: a small, warm loaf of potato sourdough, served with "Town house gravy" – a bowl of "beautifully seasoned" roasting juices intermingled with hot beef dripping. What followed was no less impressive: spears of East Kent asparagus "wrapped in a diaphanous sheath of mangalitsa lardo"; "100-acre radishes" served with a delicious miso dipping sauce. Best of all was bone marrow on Kashmiri saffron risotto – essentially "osso buco without all the boring shin meat". It cost £17, and would have "done me for a lunch or dinner on its own". While there's plenty on offer for carnivores here, the menu also includes "two very strong vegan mains". And the £32 three-course set lunch represents excellent value. In short, "bloody good".
Royal Nawaab Pyramid Kings Valley
This "vast" Indian-Pakistani restaurant on the outskirts of Manchester is a place that "laughs in the face of the challenges facing hospitality", said Jay Rayner in the Financial Times. This "steel-blue glass cathedral" was previously an office of the Co-operative Bank, which has been converted into a restaurant and banqueting hall at a "reputed" cost of £15m. Upstairs are three banqueting suites that, collectively, can accommodate 1,250 people, while the ground-floor restaurant seats more than 400. Like the two Royal Nawaabs in London (one in Perivale, the other in Ilford), this is a buffet restaurant – though "that meagre word doesn't do justice to the gargantuan offering". For £29.99 a head, excluding drinks (all of which are non-alcoholic), diners can choose between more than 100 dishes: "a parade of pakoras and tikkas, birianis, masalas and the rest". Many are "crowd- pleasers", but there are less familiar dishes too, including lamb paya (lamb trotters in an "intensely restorative soup-like broth) and haleem ("an extraordinary concoction of lamb in lentils flavoured with ginger, green chillies and lemon, cooked down for so long that it has turned into a paste-like soup"). Overall, the quality is excellent; I can understand why the place is packed. I have to admit that while I have "sneered at the idea of buffets in the past", this place is a "classy rebuttal".
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Bristol's Wapping Wharf, with its many shops and restaurants, has become a "true independent food destination", said Grace Dent in The Guardian. Its newest addition is Ragù, a "cool, minimal, romantic ode to Italian cooking" housed in a converted shipping container. Owned by Mark and Karen Chapman (who also run nearby Cor), it offers what could be "some of the most skilful cooking anywhere in Britain right now". Our meal began with crisp, lightly battered artichoke fritters, served with "punchy aïoli". Then came crespelle (a type of cheese-smothered pancake) in tomato brodo – a dish that isn't as humble as its sounds. It was the "richest, most drinkable-by-the-bucket tomato brodo I've ever tasted". Of the mains, the "star of the show" was Ashton Court venison, "cooked rare but as soft as butter", accompanied by "pungent gorgonzola with bone marrow butter". The puds here are excellent too, and service is "fantastically prompt". It's only summer, but Ragù might well be "my favourite new restaurant of 2025". About £40 a head, plus drinks and service.
The Peacock Inn
The Peacock, in the ancient Suffolk village of Chelsworth, is a 14th century timber-framed inn that was recently "rescued from oblivion" and given a loving restoration, said William Sitwell in The Telegraph. It seems fitting that such a place should "name a pie after the local squire". And so it was that the "magnificent centrepiece" of my meal was "Sir Gerald's pie" – Herefordshire beef stewed in ale, housed in a "beef fat pastry", and served with Bordelaise sauce and pomme purée. It was "staggeringly good, literally the finest pie I can remember eating". But it was just one of the excellent dishes that came out of Sam Clover's kitchen. Other highlights of our meal included a "beautifully presented" sea bream ceviche – the "roundel" of fish hiding under a linseed cracker "cleverly" made to look like fish skin – and a perfectly cooked mushroom and truffle raviolo. At times, Clover's cooking verged on the overly cheffy – and he could "hold back on the flouncy menu writing" – but overall, The Peacock is "joyous".
Margo
Jonathan MacDonald's first Glasgow venture, Ox and Finch, changed my "whole way of thinking about a casual meal out with friends", said Kirsty Wark in The Observer. It was all about "wonderful flavours" – confit pork belly, crab on sourdough – and "small plates that arrived whenever they were ready". Now, MacDonald has opened a third restaurant (the celebrated Ka Pao came in between), and with it he has made the experience of dining out in Glasgow even more "relaxed" and "elegant". Located on a "narrow Victorian street" in the city centre, Margo has a "welcoming and chic" interior. Our meal begins with "beautifully light and salty" focaccia, accompanied by moreish confit garlic butter. Various "morsels" follow – "croquettes of ham hough, smoked paprika and guindilla"; "chipsticks of polenta" with taramasalata – before the more substantial dishes arrive, including a half Creedy Carver duck with liver parfait, marmalade and toast, and "perfectly rosy" bavette steak and chimichurri. All are equally assured. With Margo, which received a Michelin Bib Gourmand in February, MacDonald has created "something very special".
Stark
This husband-and-wife establishment on Mersea Island, Essex, is about as "independent" as a restaurant can get, said Grace Dent in The Guardian. A "reprise" of Ben and Sophie Crittenden's acclaimed restaurant of the same name in Broadstairs, it is located in what feels like a "glorified" summer house. "There is no reception desk or cloakroom, no art installations, wine cave, private dining mezzanine or other such frippery." There is just Ben working "solo" in the kitchen, and Sophie out front, serving. While some might "scoff at its lack of airs and graces", I found it to be a refreshing "lesson in simplicity". And if the setting is homespun, Ben's cooking isn't: the original Stark earned a Michelin star, which this has retained. The six-course menu is emphatically no choice: "please note", the website states, "we are unable to cater for any dietary requirements, dislikes or allergies". I liked everything Ben cooked – from a "perfectly judged" plate of cod with mussels to a superb chocolate crème with candied artichoke, praline truffle and chopped hazelnut. Operating entirely on its owners' terms, Stark is "a gem".
Dove
Until recently, this site in London's Notting Hill was home to Orasay, Jackson Boxer's "paean to Great British fish", said Tom Parker Bowles in The Mail on Sunday. It did everything "beautifully", and was always packed. But "serious fish costs serious money", and Orasay struggled to turn a profit. So Boxer has renamed it Dove, and switched to cooking "elevated comfort food" – the sort, he says, that you "always want to eat, but can't be arsed to cook at home". The results are impressive. Our meal starts with a crisp square of truffle-scented deep-fried lasagne – an early contender for dish of the year. This is followed by ricotta dumplings "bathed in a lusciously throaty lobster bisque"; a "quietly joyous" tomato salad, "slicked in sour cream and crisp chilli oil"; and a "splendidly succulent" half roast chicken, wallowing in Café de Paris sauce. "This is proper food, albeit with a gently sophisticated burr"; and the service is warm and friendly too. "It's sad to see Orasay go. But this Dove has wings."
Skof
From a casual glance, you might mistake Skof for an "upmarket small plates and natural wine bar", said Charlotte Ivers in The Sunday Times. But don't imagine you can walk in to this restaurant in Manchester and ask for a "glass of pét-nat": this is the first solo effort from chef Tom Barnes, who spent years working with Simon Rogan at the three-Michelin-starred L'Enclume in Cumbria – and it may be the "most exciting new restaurant in the country". The 12-course menu is "deeply serious", and every dish displays "astonishing" technical precision. A "sliver of duck" accompanied by a rich sweet sauce containing tapioca balls, and with black pudding and bone marrow "droplet" on the side, is "absurd and perfect in its decadence". A "lightly set miso custard" has hen-of-the-woods mushrooms piled on top, plus "earthy matchsticks of truffle". Barnes's cooking owes much to Rogan's, but Skof is by no means a copy of L'Enclume: it's "younger, trendier, made for the city and not the Lakes". Eating here isn't easy – tables are booked up weeks in advance – but an experience like this is not to be missed.
Luna Omakase
Tucked away in a private room inside Los Mochis London City, Luna Omakase is a sensory Japanese dining experience for those with adventurous palates, writes The Week's Deeya Sonalkar. Its chef-selected nut and gluten-free menu has 12 courses inspired by the rhythm of the moon, and changes as the lunar cycle shifts. The 12-seat counter is designed to allow diners to immerse themselves in the preparation of the dishes and learn about the ingredients selected for the day. The venue has low lighting, to mimic moonlight, and the courses are served on wood or stone plates. Each course is intricately crafted, and every ingredient plays a crucial role. The chef's take on the onigiri was one of the best courses, with a single bite offering a world of flavour. A good number of dishes featured caviar, an ingredient that can sometimes overpower others, or taco maki, a Japanese-Mexican fusion of tacos and maki sushi, with avocado, jalapeno salsa and coriander. Simple, fresh and unique: every dish offered something new. If you love traditional Japanese cuisine but want to enjoy an experimental menu, this is a must-visit.
The River Cafe
For 37 years, The River Cafe in Hammersmith has been one of Britain's most celebrated restaurants, said William Sitwell in The Telegraph. And for virtually all of that time it has resisted the urge to expand. Last summer, it finally did, but in its own way: by "opening a small version" of itself opposite, called The River Cafe Cafe ("they don't use the accent"). There, in a "bright, tall space" hung with Damien Hirst paintings, diners can experience the same "affable professionalism" as in the "mothership", for a "considerably" cheaper price. The menu – cooked by the same chefs – includes bread and bruschetta, starter plates and veggie dishes, salumi e formaggi, a plate of anchovies. The cooking, while simple, exudes "serious quality". A dish of lentils – unadorned – allows you to relish their "earthy purity". Tagliatelle with lemon and crème fraîche is a "masterpiece of pasta cookery". For "balance, flavour" and a "lesson in getting it right", this is nigh-on perfect.
Pyro
With its open-fire chef's station, rustic wooden interior and huge outdoor terrace, Pyro, in London's Borough, combines the warmth of a taverna with a super-elevated take on traditional Greek food, writes The Week's Helen Brown. It's the debut restaurant of Athens-native Yiannis Mexis, formerly of Hide, The Ledbury and Petrus, and radiates energy, refinement and excellently inventive cocktails. Most of the plates – from the small potato pittas to a showstopper slab of Dorset lamb – are made for sharing, and bear the charred, smoky marks of the flame. Classic Greek meze, like tzatziki and melitzanosalata, are upcycled to top-quality taste and texture experiences; spanakopita, made with barrel-aged feta, is served as dainty tartlets, and ember-cooked pork souvlaki skewers reach a whole new level with prunes, radicchio and sour apple. Standout dishes include a sea bream crudo, with green olives and caper leaves, crispy-topped, fluffily layered potatoes with skordalia, and that hunk of alderwood-cooked Dorset lamb, served with a smoked anchovy yoghurt and a fabulous bitter leaf fricasse. Food to fill the stomach, and fire the soul.
Yemen Heaven
Muna Al-Maflehi – the owner of Yemen Heaven – was born in Taiz, in the highlands of southwestern Yemen, said Jay Rayner in The Observer. Aged seven, she moved with her family from that war-torn region to Saudi Arabia. As an adult, she had a spell in Austria before relocating to York in 2017. Through all this, the dishes her father taught her have been her "way of keeping alive a connection" to the culture she left as a child. Now, she cooks many of them at her restaurant. It works not because it's a "gastronomic temple", but because it gives customers a lovely feeling of "being properly looked after". The excellent cooking "draws on the domestic". Fahsa, or lamb stew, consists of "nothing other than shredded lamb and a deep, generous" fenugreek-scented broth: "it tastes as you hope every meaty broth will, but too often doesn't". Chicken mandi is seemingly "just a plate of chicken and rice", but the rice has a delicious "buttery separation", and the intensely flavourful chicken is "falling apart" on the bone. For dessert, there's Um Ali ("Ali's mother") – a creamy pudding of coconut, nuts and dried rose petals – followed by beakers of sweet Yemeni tea. The product of "one woman's determination to maintain her family's traditions", Yemen Heaven is "very hard not to like".
Sachi
Discreetly hidden on the second floor of the Pantechnicon building, Sachi is one of Belgravia's swankiest sushi spots, writes The Week's Irenie Forshaw. The kappo-style (cut and cook) Japanese restaurant reopened in November after an extensive revamp, adding a moodily lit rooftop bar. Expect minimalist interiors with flowing cream-coloured drapes, plenty of teak and lush potted plants springing from every corner. For a buzzy atmosphere, book a table upstairs in the bar or escape the after-work crowd by requesting a quieter spot downstairs.
The pared-back menu features an assortment of dishes from tempura and sashimi to decadent sushi platters and oscietra caviar. Everything is simply yet elegantly plated allowing the quality ingredients to shine. The wagyu, eringi mushroom and yuzu maki rolls are perhaps the most inventive dish; topped with a sliver of marbled Japanese beef, each morsel tastes like a bite-size burger. But the real highlight is the bluefin tuna: both the truffle-dusted carpaccio and the maki rolls are delicious. There's also a drinks list filled with Japanese whiskies and enticing cocktails, as well as a collection of sakes. Be sure to enlist the help of the knowledgeable sake sommelier for perfect pairings with every dish.
Patri
(Image credit: @zodeemedia)
You might miss Patri on the street outside, but once you step inside, it is like being transported to a train in New Delhi, writes The Week's Rebekah Evans. With its shutters, dark wood interiors and multi-coloured hanging light bulbs, you'll be cocooned in this intimate setting. But once the food starts to arrive the last thing diners will be thinking about is their surroundings. Patri offers The Grand Thali, a unique experience allowing a group to sample two starters alongside 26 authentic Indian street-food dishes, with rice and garlic naan. Patience is a virtue, and you should be prepared for a wait, but it's certainly worthwhile. With so much to choose from, it's difficult to pick a stand-out dish. Surprisingly, the vegan chatpati aloo tikki chaat starter is perhaps one of the best – comprising fragrant spicy potato patties and chickpeas, tossed in a chutney bursting with flavour. In the Grand Thali, the dishes that really sing are those you can tell are truly cooked with soul. The butter chicken has a rich, creamy, and so moreish, sauce, while the paneer curry is soft and delicious. Be sure to wear trousers with an expandable waistline. You'll certainly need them.
Lyle's
I first went to Lyle's shortly after it opened, said The Week's Neil Davey. One bite in, three of us looked at each other, nodded and ordered every item on the menu. What followed was a celebration of quality ingredients, sometimes tweaked and combined to show them off, sometimes left well alone to shine. Somehow, I didn't make it back until recently, in what is Lyle's 10th anniversary year. Given that chef James Lowe and his talented team have held a Michelin Star since 2015, it seemed a safe bet that standards were still high, but, even so, from opening snacks to post-pudding raspberry choux bun, this was one of the year's best meals.
A well-paced tasting menu brought treat after treat. Highlights included seasonal vegetables, cod's roe, absolute peak-of-the-season greenery in varied forms; a Carlingford oyster dressed with apple which was a salt / crisp / sweet / savoury joy; and Bluefin tuna with girolles, which sounds odd on paper but triumphs on the plate. Even better, arguably, is their non-alcoholic pairing. There are wines (some very good wines, in fact) but their zero-alcohol options are made in house, frequently with leftovers and waste elements turned into kombuchas. They're clever, delicious, refreshing and sustainable. Like everything else at Lyle's, what's not to like?
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