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Why Hide Above Is on Our Top 50 French Outside France

Hide Above, under Ollie Dabbous's direction, is ranked #18 on our Top 50 French Restaurants Outside France. The regional French register: Modern French (Dabbous lineage).

The classical technique: Modern French technique. The signature dish: Coddled hen's egg with mushroom and smoked butter, peas and mint.

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

The chef pedigree: Dabbous trained at Le Manoir aux Quat'Saisons, Hibiscus. The Michelin lineage: One Michelin star 2019; Dabbous's revival of his cult Soho tasting menu.

How to Book Hide Above

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 Hide Above is the Coddled hen's egg, paired with a producer from the chef's training region.

The dress code: Smart casual. The dinner spend: 180 to 280 GBP per person at dinner. The kitchen at Hide Above is rated 10/10 for food and 10/10 for ambience in our editorial scoring.

Why Hide Above Is Worth the Pilgrimage

"Ollie Dabbous's Piccadilly flagship overlooking Green Park. One Michelin star and the most architecturally serious modern French tasting in Mayfair, with the Hedonism Wines cellar (one of the deepest in Europe) connected next door."

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

Address: 85 Piccadilly, Mayfair
Founded: 2018
Chef: Ollie Dabbous
Regional origin: Modern French (Dabbous lineage)
Classical technique: Modern French technique
Signature dish: Coddled hen's egg with mushroom and smoked butter, peas and mint
Sauce program: Sauce vin jaune, beurre noisette, the Dabbous 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 280 GBP per person at dinner
Best for: French Pilgrimage, Anniversary, Closing a Deal, Birthday, Proposal Dinner

View Hide Above on Restaurants for Kings →

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