We can all be a bit competitive when it comes to dining out in London. If you’ve waited over a year for a table at Dabbous, queued for an hour in the rain for a spot at Dishoom or managed to schmooze door staff at Chiltern Firehouse, you’re naturally entitled to bragging points. That’s why we’ve assembled a checklist for you to work out just how many of London’s best restaurants you’ve been to. Take the test and share your score to see if you’re the king or queen of London’s dining scene.
RECOMMENDED: The 100 best restaurants in London
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Vote for your favourite restaurant in London
We browsed our way around restaurants galore to find you the best tables in town. But what did you think of our top 100? Perhaps you think one of our lower entries is the capital’s finest eatery? Well here’s your chance to vote for your favourite restaurant in London.
Ordering dishes was simpler in the old days. Proper menus had starters, main courses, then desserts. Only children, the infirm and johnny foreigner ate small portions. But now, every restaurant in London has a ‘small plates’ menu. Urban sophisticates no longer go out for a slap-up three-course meal; they head to filament-bulb-lit hangouts to graze as they text, tweet and take selfies. How did this happen? As the British of the pallid hinterlands supersize themselves with ready-meals eaten in front of ‘MasterChef’, Londoners are going to the other extreme, nibbling and foraging and table-hopping like rabid bunnies. The small plates menu is, however, nothing new. The Spanish call it tapas; the Turks call it mezze; we all call it yummy. It’s not often you see an Italian chef embrace small portions, but that’s exactly what Neapolitan Eduardo Tuccillo has done at this charming little Marylebone restaurant. Rather than stick to southern-Italian dishes, he’s mixed it up a bit with Spanish and other Mediterranean influences. The freshly-made pasta was perfect – firm and unevenly shaped fettuccine perfectly slathered with a creamy mushroom sauce heady with truffle. Seafood is a strength, with fat and juicy prawns cooked the Spanish way, a la plancha, with chilli and garlic, then served on a purée of jerusalem artichoke – an inspired combination. Squid was char-grilled but still pert, a dash of its ink painted on the plate. There are also Spanish and Italian cheeses and charcuterie