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Why Petrus Is on Our Top 50 French Outside France

Petrus, under Russell Bateman's direction, is ranked #17 on our Top 50 French Restaurants Outside France. The regional French register: Modern French (Gordon Ramsay lineage).

The classical technique: Classical French technique, modern register. The signature dish: Cornish lamb, foie gras tasting, lobster ravioli.

The sauce program: Sauce périgueux, beurre blanc, the Ramsay-Bateman modern sauce repertoire. The wine program: French only; Bordeaux (Pomerol focus), Burgundy, Champagne, Rhone.

The chef pedigree: Bateman trained at Restaurant Gordon Ramsay, Le Manoir aux Quat'Saisons. The Michelin lineage: One Michelin star Belgravia; Gordon Ramsay group.

How to Book Petrus

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 Petrus is the Lobster ravioli, paired with a producer from the chef's training region.

The dress code: Smart elegant; jacket recommended. The dinner spend: 150 to 240 GBP per person at dinner. The kitchen at Petrus is rated 10/10 for food and 10/10 for ambience in our editorial scoring.

Why Petrus Is Worth the Pilgrimage

"Gordon Ramsay's Belgravia flagship. One Michelin star and the most consistently French wine cellar in London (5,000 bins, 2,000 bottles of Chateau Petrus). The dining room is named for the Pomerol estate."

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

Address: 1 Kinnerton Street, Belgravia
Founded: 1999
Chef: Russell Bateman
Regional origin: Modern French (Gordon Ramsay lineage)
Classical technique: Classical French technique, modern register
Signature dish: Cornish lamb, foie gras tasting, lobster ravioli
Sauce program: Sauce périgueux, beurre blanc, the Ramsay-Bateman modern sauce repertoire
Wine program: French only; Bordeaux (Pomerol focus), Burgundy, Champagne, Rhone
Booking lead: 8 to 12 weeks for prime time
Dinner price: 150 to 240 GBP per person at dinner
Best for: French Pilgrimage, Anniversary, Closing a Deal, Birthday, Proposal Dinner

View Petrus on Restaurants for Kings →

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