Hawker House, London

©Giulia Mule

‘For a snapshot of the exciting food-and drink scene in London, there is nowhere more stimulating’

Rijks’ interior
©Erik Smits

Rijks, Amsterdam

Fried dough balls were served with oyster ‘braaioli’, a sauce of puréed, grilled oysters

Din Tai Fung and A Wong, London

‘Sales of the dumplings, whether filled with pork, chicken or pork and crab roe, are a staggering 2.3 million a month’

Anchovies on the grill at Kitty Fisher’s
©Alex Maguire

Grill restaurants in London

‘The tendency has been to grill rather gently, merely adding stripes to a steak. No longer’

Dining out in Cape Town

‘This is South Africa, after all, where appetites are large and portion sizes have to be too’

La Trompette, London

‘A Jerusalem artichoke soup sounds pretty straightforward until the extra ingredients are factored in’

Philip Kendall
©Charlie Bibby

Tufnell Park, London

This latest French influx has contributed to a new sense of affluence in the area

Rabbit with lardons at The Simone
©Lindsay D'Addato

The Simone, Bâtard, New York

‘A pear bavarois and lemon cream tart bring our meal, most reluctantly, to a sweet finale’

Maison Pic

Maison Pic, Valence, France

In the spacious restaurant there is a studied calm, with nothing to detract from the pleasure of the food and wine

Maya Meron
©Charlie Bibby

Profile: Maya Meron, Quince Organic

‘Music has its own beauty,’ Meron says, ‘but cooking brings immediate results’

Cheap eats in New York

The chefs make 800 tortillas an hour, filled with hunks of spit-roasted pork laced with pineapple

The meals that made my year

In his 25th year of writing for the FT, our Restaurant Insider shares his highlights from around the globe

Spring, London

‘The redevelopment reveals a style of restaurant that London has not seen for many years’

Huertas and The Cecil, New York

‘On Tuesday nights, all pintxos are just a dollar each. One customer managed to eat a record 43’

The Araki, London

In just two hours, Araki prepared and served a remarkable 11-course ‘omakase’ menu to each guest

Four restaurants in Catania, Sicily

The mozzarella was the whitest, freshest, saltiest and most delicious I have yet encountered

Colbeh and Ariana II, London

‘The warmth generated by the naan oven made me realise that this set-up is the original “‘open kitchen”’

Restaurant Gordon Ramsay, London

‘We shared a glass of Barbeito Rainwater Madeira over Smyth’s signature dessert, a lemonade parfait’

The Walnut Tree Inn and The Foxhunter, Abergavenny, Wales

‘The skate had been sautéed, then the shrimps were added, alongside creamy mashed potatoes’

Ham Yard Hotel, London

The interior design is ultra-modern – and will strike some as colourful, others as confusing

ABOUT NICHOLAS

Nicholas LanderNicholas Lander writes a weekly restaurant column for the FT Weekend edition

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