The Top 100 Places to Eat and Drink Near The Peninsula
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- Spirited Awards 2026 · Regional Top 10 Honoree · Best International Restaurant Bar – Europe
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Wood panelling and soft light frame a Mayfair institution where grass-fed British beef, dry-aged and char-grilled, arrives without pretense or flourish. The Guinea Grill endures because it understands that a great grill room need not perform tradition—it simply lives it, backed by service as assured and unshowy as the meat itself.
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A handsome Soho pub where the bar thrums with the energy of a Dickens novel filtered through a Guy Ritchie lens. The British cooking arrives without fuss—roasts and pies executed with the kind of precision that makes tradition feel inevitable.
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Rank 20. Common Breads
Lebanese
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Rank 21. Weezie’s
Wine Bar
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Rank 22. Donia
Filipino
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Rank 23. The Dover
Italian
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Rank 24. Kiln
Thai
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Rank 25. Gymkhana
Indian
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Rank 26. The Sea, The Sea
Seafood
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Rank 27. BiBi
Indian
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Rank 28. HIMI
Japanese
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Rank 29. Berenjak Mayfair
Persian
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Rank 30. Bocca di Lupo
Italian
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Rank 32. MARTINO'S
Italian
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Rank 36. Panadera Marylebone
Filipino
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Rank 38. Hunan
Chinese
At Hunan, the chef dictates the evening's course, steering diners through a progression of Hunanese dishes with the authority of someone who knows exactly what you need to taste. Surrendering the menu is the point—a gesture that transforms dinner into something closer to theater than transaction.
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Rank 39. Kumori Handroll Bar
Japanese
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Rank 41. Ixchel
Mexican
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Rank 42. Bilmonte
Ice Cream
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Rank 44. Gelupo
Ice Cream
A narrow Soho counter where the rhythm turns on a daily rotation of flavours that shift with the season, each batch arriving with the precision of a pastry chef's timing. The espresso is sharp, the biscotti snaps clean, and the ice cream tastes like it was made an hour ago—because it was.
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Rank 45. Bancone Golden Square
Italian
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Rank 47. Elystan Street
Modern European
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Rank 48. Nina
Italian
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Rank 49. Villa Mamas
Bahraini
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A dim-lit corner of Soho where mahogany and low ceilings conspire to make you forget the street outside; the kitchen turns out small plates that honor pub tradition while slipping something clever onto your fork. It's the kind of place that works equally well for a pint nursed alone or plates meant for sharing, each one tethered to some recognizable comfort but never quite what you expected.
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Rank 51. Danieru Sushi
Japanese
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Rank 52. BAO Soho
Taiwanese
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Rank 53. Rita's
American
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Rank 54. reemies cakes
Dessert
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Rank 55. Andrew Edmunds
Modern European
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Rank 56. Osteria Vibrato
Italian
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Rank 57. Onsu
Bakery/Cafe
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A wood-fired kitchen in Chelsea honors its beef through restraint: dry-aged cuts sourced from British farmers and cooked with precision over heat, paired with understated sides that know their place. The dining room—warm woods, soft light, unhurried service—feels rooted in tradition yet entirely present, a restaurant that trusts its ingredients enough to let them speak.
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Rank 60. Nanahoshi
Japanese
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Rank 62. Burro
Italian
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Rank 63. Zheng
Malaysian
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Rank 66. Impala
Egyptian
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Rank 67. Taiyakiya
Dessert
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Rank 68. Crunch
Sandwiches
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Rank 69. Stanley's
Modern European
A brick courtyard tucked away from Chelsea's traffic hums with the murmur of cocktail chatter and the clink of glasses, a small reprieve from the city's relentless pace. The menu pivots between nimble small plates and austere cheese selections, each one executed with the kind of restraint that suggests confidence.
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Rank 70. Phat Phuc Noodle Bar
Chinese
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Rank 71. Made in Italy
Italian
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Rank 72. DUCKSOUP
Modern European
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Rank 73. SOLA
American
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Rank 74. The French House
French
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Rank 75. Chin Chin Dessert Club
Ice Cream
A narrow Soho parlor with polished surfaces and a gleam of refinement where ice cream becomes an occasion rather than an afterthought. The flavors bend toward invention—not gimmickry—and each spoon registers as a small discovery.
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Rank 79. Quo Vadis
British
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Rank 80. Barrafina
Spanish
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Rank 81. Hoppers
Sri Lankan
A narrow Sri Lankan kitchen on Frith Street where lamprais and kottu roti arrive in clouds of steam, commanding the counter in front of you. The waits stretch long, but the food justifies the vigil—each plate tastes like it's been cooked with something closer to certainty than most restaurants achieve.
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Rank 82. Koya Soho
Japanese
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Rank 86. 27 Romilly St
Persian
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Rank 87. Maison Bertaux
Dessert
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Rank 88. Akoko
West African
Akoko's kitchen takes West African ingredients and technique—palm oil, fermented grains, slow-cooked proteins—and builds them into a tasting menu that moves with both intellectual rigor and genuine pleasure. The dining room on Berners Street feels like an arrival; you leave convinced you've witnessed something durable.
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Rank 89. Ikoyi Restaurant
Experimental
Ikoyi operates in its own culinary universe, where Nigerian and global influences dissolve into something untethered and alive. The Strand dining room justifies the price if you believe in transformation through taste.
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Rank 90. Noble Rot
Modern European
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Inside Sir George Gilbert Scott's Gothic Revival masterpiece, Hawksmoor tends British beef with the kind of restraint that lets dry-aged flavor speak clearly over charcoal. The room is grand but the cooking refuses theatre, instead delivering precision through timing and heat—a welcome clarity in a space that could easily overwhelm.
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Rank 92. Arôme Bakery
Bakery/Cafe
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In Farringdon, this Basque grill treats beef sourcing and dry-ageing as core identity, cooking Galician Blond over open fire with restraint rather than aggression. The confidence extends beyond the meat—clean plating, informed service, and Spanish wine all align behind the same disciplined intention.
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Rank 96. La Mia Mamma
Italian
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Rank 97. Simpson's in the Strand
British
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Within The Ned's mahogany-lined dining room, Lutyens Grill handles dry-aged European beef with measured precision on the charcoal grill, letting each cut speak for itself. Tableside carving of Beef Wellington and classical service establish a restaurant where British grandeur feels earned rather than performed.
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In a converted Shoreditch warehouse, Tomos Parry grills with the precision of restraint rather than spectacle, letting oak and timing speak louder than technique. The room is warm and unhurried, the wine list restless and curious, and every plate—from Hereford sirloin to mutton chop—reads as a quiet argument for doing one thing very well.