Tacita Vero - View London

Choice quote: "Wine on tap should be the selling point of Galoupet but this restaurant has been crafted so well that the wonderful food and the perfect service nearly steal the show."
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Fay Maschler - Evening Standard

Choice quote: "Galoupet serves the kind of vivacious food that I like to eat and wines I want to explore..."
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Chris Pople - Cheese & Biscuits

Choice quote: "...cooking of this style and quality - accessible, unpretentious, terrific cooking; cooking of warmth, flavour and spirit, not perfect but always enjoyable, this is not something you find in every neighbourhood."
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Marina O'Loughlin - Metro

Choice quote: "I’m an unabashed fan. Even if some of his dishes don’t quite come off, you always have the sense that he has another magical flourish up his sleeve, arriving any time soon to dazzle and bemuse."
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Timothy Barber - City AM

Choice quote: "The straightforward effortlessness of the cooking belied the sophisticated, fine-tuned understanding of ingredients and taste."
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AA Gill - Sunday Times

Choice quote: "L’Anima is a horrid restaurant that serves good food charmingly. It’s a lot better than the customers deserve, and perhaps, one day, it will own its name without irony."
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John Lanchester - Guardian

Choice quote: "Medlar is a perfect neighbourhood restaurant with no false notes."
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AA Gill - Sunday Times

Choice quote: "Menus rarely come this well balanced and harmonious. There is nothing that shrieks of kitchen hubris or the sloaney nursery."
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John Walsh - Independent

Choice quote: "Medlar is easy to admire for competence in every department – meat cooking, sauces, flavour combinations, pudding techniques – but a little hard to love."
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Euan Ferguson - Time Out

Choice quote: "Mains hit the same heights: the Cumbrian beef burger was one of the best we've had in London, tasting of not much more than first-class steak and all the better for it."
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Mark O'Donnel - View London

Choice quote: "A great location, lovely surroundings, high quality food and drink – it’s got it all covered."
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Matthew Norman - Telegraph

Choice quote: "Atherton, formerly of Ramsay’s Maze, is not merely a sensational technical cook, he is one of those culinary alchemists who can transform what looks like base pretension on the page into solid gold in the mouth."
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Matthew Norman - Telegraph

Choice quote: "The simplest dish we tried was one of the best, goat’s curd adorned with fresh fig and honey lending a hint of the foothills of Olympus, while a ceviche of sea bass zinged with enough lime to keep a Tudor galleon scurvy-free for a year."
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Marina O'Loughlin - Metro

Choice quote: "(Rare-grilled pluma) is one of those rare things, a genuine foodie thrill, tasting like an unholy but entirely successful alliance between finest beef rump and silky, nutty, acorn-fed pig."
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Andrew Neather - Evening Standard

Choice quote: "Better yet was the chicken curry, the spices richer and bolder than the average Bangla curry, the meat cooked in its sauce from the start rather than added to a curry gravy at the end."
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Marina O'Loughlin - Metro

Choice quote: "The short menu doesn’t offer any revelations – samosas, pakora, daal, curries and thalis – but everything we try features judicious spicing and careful cooking."
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Fay Maschler - Evening Standard

Choice quote: "A lack of cooking precision is more easily forgiven when the meal price is £15/17 for two/three courses as can be enjoyed at lunchtime at Joe's."
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Bill Buckley - View London

Choice quote: "Chef Maria Elia fearlessly combines interesting flavours and textures and never forgets that many of her customers are figure-watching females."
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Lisa Markwell - Independent

Choice quote: "The skill of the perfectly judged menu ensures that I feel sated but not stuffed."
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Roopa Gulati - Time Out

Choice quote: "Had we been asked to provide constructive criticism, we'd suggest a simpler menu with a focus on subtlety and contrasting flavours."
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Fay Maschler - Evening Standard

Choice quote: "(potatoes in onion ashes) is the one dish that has migrated from L'Enclume and the three small spuds in allium-sweet woodsy cinders become one of the definite highlights of the evening."
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Zoe Williams - Telegraph

Choice quote: "Whatever other misstep you make that day, at least you haven't stumbled into a tourist trap. I did wonder by the end whether we'd stumbled into the wrong decade."
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Jay Rayner - Observer

Choice quote: "None of this is everyday food. It is too restless for that, too knowing. But in a town like London, which is nothing like the country in which it sits, it makes a twisted kind of sense."
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Roopa Gulati - Time Out

Choice quote: "K&M is more expensive than the average chippy, but judging by the length of the customer queues in the evenings, it has upped the ante in an area that needs more worthwhile culinary attractions."
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Dolly Alderton - Evening Standard

Choice quote: "Apart from the stylish surroundings, not much thought has been given to atmosphere. But as people bustle in and out of the music-less space, ordering "the usual", you can see why. People are here for food, not for a meal out."
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Mark O'Donnell - View London

Choice quote: "Forget soggy chips and greasy battered fish (saveloys are definitely a no-no), Kerbisher and Malt proves the Great British chippy is alive and well in Hammersmith."
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Giles Coren - Times

Choice quote: "...I’m just as much of a sucker for grand and haughty Italian if it is done with passion and freshness and a bit of sex appeal, like at Locanda Locatelli, Theo Randall or Zafferano. But that’s not what is happening at Massimo."
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Marina O'Loughlin - Metro

Choice quote: "If you can’t score a table at Koya, Barrafina or Polpo, this might work as plan B, especially if the sun ever shines again."
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Abigail Salmon - View London

Choice quote: "El Cantara is a great place for atmosphere and the shish terrace is a popular hang out, however, the food just doesn’t do it justice."
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Zoe Wiliams - Telegraph

Choice quote: "None of it was horrid, and I don't think the value was bad, either. But this menu has taken the trend for rediscovering English classics, and rendered it in quite a stodgy, unimaginative way."
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Richard Vines - Bloomberg

Choice quote: "While the Gilbert Scott isn’t an instant classic, it certainly isn’t bad. It’s a decent restaurant that can become better."
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Lucie Green - City AM

Choice quote: "In look and setting terms it does (well) with bells on (it’s abundantly clear why Collins is being tapped to design just about every new bar and hotel these days.) It’s just a shame the food doesn’t quite yet have the same sparkle."
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