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Niklas Ekstedt built his name cooking entirely over fire in Stockholm, and the London outpost inside the Great Scotland Yard Hotel carries the same conviction. The dining room leans designer-rustic, and the menu runs on wood-fired and ember-grilled techniques, with pickled and fermented notes pulling things decidedly Nordic. You can go à la carte or tasting menu, though the Chef's Table exists for nights when someone else is paying.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Ember-grilled scottish trout
“expect dishes immersed into the embers or cooked over flames – whether it's ember-grilled Scottish trout or hay-smoked duck”
Michelin Guide -
Hay-smoked duck
“expect dishes immersed into the embers or cooked over flames – whether it's ember-grilled Scottish trout or hay-smoked duck”
Michelin Guide
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