Dinings’ signature sushi dishes
©Charlie Bibby

Dinings, London

‘My seat is perhaps the most dangerous I have ever occupied in any restaurant anywhere’

aA Design Museum, Hongdae, Seoul, South Korea https://creativecommons.org/licenses/by/2.0/
©Jiri Matousek

aA Design Museum, Seoul

Cool café below exhibition floor is scattered with arty objects

The pub’s progress

Two London examples show how the gastropub has become the British equivalent of the bistro or osteria

Casse-Croûte’s classic decor

Casse-Croûte, London

‘I wonder what the waiter saw in my demeanour that made him say, “ . . . and of course, for Monsieur, the tripe”’. Tim Hayward on a restaurant with the bistro blueprint

Wallfish Bistro, Bristol

‘A whacking slab of turbot was proof of chef Seldon Curry’s pedigree’

The table settings at Restaurant Christophe Bacquié

Restaurant Christophe Bacquié, Le Castellet, France

‘Every dish consisted of too many bowls and side dishes that required the waiters to return too often’

Wormwood’s dining room

Wormwood, London

Chef-owner Rabah Ourrad’s original career was as the leading rap artist in his native Algeria

The new home of Chutney Mary
©Richard Booth

Chutney Mary, London

‘The reincarnation of Chutney Mary in this space, once the esteemed Prunier’s, may be Mathrani’s greatest challenge’

Le Rest(o!, with the dunes of the Atlantic coast stretching into the distance
©Vincent Bengold

Le Rest(o!, Arcachon

‘The restaurant overlooks the most extraordinarily wonderful views I have ever enjoyed’

Granger has opened his third London restaurant at King’s Cross
©Petrina Tinslay

Granger & Co, London

‘The ricotta pancakes are now so popular in Japan that they have become the design for a keyring’

Costa Brava, Spain

‘The inspiration for our mains was local — succulent pieces of octopus and paella with a profusion of squid’

Animal, Los Angeles

‘There was succulent marrow inside a roast bone; poutine lusciously topped with chunks of oxtail’

Thomas’s, Burberry, London

A masterclass in luxury brand extension

Take it from the top

Charles Dowson is helping London pubs and restaurants to grow their own by making use of space on the roof

Bar Luce: The devil drinks at Prada

Where cocktails meet caffè meets Visconti film set

Taberna do Mercado and The Greek Larder, London

‘My favourite dish was an acorda of cod and cod tripe that had been gently cooked in a salt cod stock with olive oil, salt and coriander’

Start-up Blue Bottle Coffee raises $70m

California-based group transforms small-scale, artisanal cafés into big bucks

Spanish restaurant tops world’s best

Challengers for best restaurant title emerge in Latin America and Asia

Sage, Co Cork

‘Shortly after 9pm, craic, that other Irish ingredient, filled the room, helped by delicious desserts’

The wonder years

The FT’s Restaurant Insider picks his personal highlights from the past 30 years

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