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Why Alex Dilling at Cafe Royal Is on Our Top 50 French Outside France

Alex Dilling at Cafe Royal, under Alex Dilling's direction, is ranked #16 on our Top 50 French Restaurants Outside France. The regional French register: Modern French (Helene Darroze lineage).

The classical technique: Classical French technique, modern register. The signature dish: Caviar tasting, langoustine, foie gras tasting.

The sauce program: Sauce vin jaune, beurre blanc, the Dilling modern sauce repertoire. The wine program: French only; Burgundy, Bordeaux, Champagne, Loire deep verticals.

The chef pedigree: Dilling trained at Helene Darroze, The Greenhouse, and at Hotel Le Bristol Paris. The Michelin lineage: Two Michelin stars 2024 (within two years of opening).

How to Book Alex Dilling at Cafe Royal

The booking lead time: 8 to 12 weeks for prime time. Reserve through OpenTable, Resy, SevenRooms, or the restaurant's own concierge or hotel-based booking portal where applicable; the most decorated French rooms outside France require dedicated planning weeks ahead of the prime weekend window.

Order the regional French signature. The kitchen's strongest expression at Alex Dilling at Cafe Royal is the Caviar tasting menu, paired with a producer from the chef's training region.

The dress code: Smart elegant; jacket recommended. The dinner spend: 180 to 300 GBP per person at dinner. The kitchen at Alex Dilling at Cafe Royal is rated 10/10 for food and 10/10 for ambience in our editorial scoring.

Why Alex Dilling at Cafe Royal Is Worth the Pilgrimage

"Alex Dilling's Hotel Cafe Royal flagship. Two Michelin stars within two years of opening, the most architecturally polished modern French dining room in central London."

Our editorial scoring places the food at 10/10, ambience at 10/10, and value at 8/10. The Modern French (Helene Darroze lineage) register is structural; the chef lineage and the classical French technique produce the dinner that rewards the booking effort.

Address: Hotel Cafe Royal, 68 Regent Street
Founded: 2022
Chef: Alex Dilling
Regional origin: Modern French (Helene Darroze lineage)
Classical technique: Classical French technique, modern register
Signature dish: Caviar tasting, langoustine, foie gras tasting
Sauce program: Sauce vin jaune, beurre blanc, the Dilling modern sauce repertoire
Wine program: French only; Burgundy, Bordeaux, Champagne, Loire deep verticals
Booking lead: 8 to 12 weeks for prime time
Dinner price: 180 to 300 GBP per person at dinner
Best for: French Pilgrimage, Anniversary, Closing a Deal, Birthday, Proposal Dinner

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