The Ritz Restaurant has no competition for the title of London's most architecturally magnificent dining room. The neoclassical space — towering marble columns, kaleidoscopic ceiling frescoes, gilded neoclassical statues, immense chandeliers throwing warm light across tables set with silver and crystal — is a room in which the act of sitting down feels like an event in itself. Overlooking Green Park, in the hotel that has defined Piccadilly since 1906, this is London performing itself at its most ceremonial.
That the room also now happens to contain two Michelin stars and the National Restaurant Award for Restaurant of the Year 2025 is the more recent development. Executive Chef John Williams MBE has spent decades building one of the most quietly distinguished kitchen operations in the country. His cooking is seasonal British haute cuisine: organic beef from the Cornish moors, lamb from the Lake District, lobsters from South West Scotland. The ingredients are extraordinary. The technique is classically grounded but never academic. The Beef Wellington, served for two, has become the dish that defines an era.
The seven-course tasting menu runs from £215 to £235 per person; the five-course from the same entry point. A three-course lunch begins at £86 — a relative bargain for what is, contextually, a room of this calibre. The wine list is deep and traditionally structured; ask the sommelier to navigate the Bordeaux section, which contains some of the most fairly priced aged bottles in London.
Dress code is smart; jacket and tie is expected for dinner, and the room enforces this with the confident expectation that guests will understand why. The service team is among the most accomplished in the city — formally trained, personally warm, and sufficiently experienced to read the mood of a table and respond accordingly.
