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Pied à Terre

London, Fitzrovia - Modern French - Restaurant - ££££

Fitzrovia grandee on fine form

Overall Rating: Very Good

Uniqueness:Does the establishment stand out in the context of the local area? Very Good

Deliciousness:How delicious is the food? Exceptional

Warmth:How warm is the service and the hospitality in general? Very Good

Strength of recommendation:How enthusiastically and widely would you recommend the establishment? Very Good

It may have opened in 1991 but Pied à Terre barely shows its age. On our most recent visit, the bijou skylit dining room looked sleek, glossy and plush (although it comes with a relaxed vibe and surprisingly straightforward service) – and it was good to see that the place continues to be a crowd-puller. Indeed, owner David Moore’s reputation for launching the careers of some of the UK’s leading chefs looks set to continue, thanks to the culinary magic of Alberto Cavaliere, who arrived at the beginning of 2025. Cavaliere has simplified the menus, offering a set three-course lunch, à la carte, and lunch/dinner tasters. Beyond these anchor points, he reveals a true understanding of flavours and textures, partly because of his ability to combine indulgence and lightness – no doubt reflecting his time spent at Marcus at the Berkeley, Robuchon and Sabor. He packs a lot of flavour into an intense hit of ‘tuna’ crudo (aka compressed watermelo...

It may have opened in 1991 but Pied à Terre barely shows its age. On our most recent visit, the bijou skylit dining room looked sleek, glossy and plush (although it comes with a relaxed vibe and surprisingly straightforward service) – and it was good to see that the place continues to be a crowd-puller. Indeed, owner David Moore’s reputation for launching the careers of some of the UK’s leading chefs looks set to continue, thanks to the culinary magic of Alberto Cavaliere, who arrived at the beginning of 2025. Cavaliere has simplified the menus, offering a set three-course lunch, à la carte, and lunch/dinner tasters.

Beyond these anchor points, he reveals a true understanding of flavours and textures, partly because of his ability to combine indulgence and lightness – no doubt reflecting his time spent at Marcus at the Berkeley, Robuchon and Sabor. He packs a lot of flavour into an intense hit of ‘tuna’ crudo (aka compressed watermelon) with cucumber ponzu, ditto slivers of Japanese sea bream in 'leche de tigre' with daikon and toasted rice. Sauces are a real strength, playing off against ingredients of outstanding quality, whether a sweet scallop complemented by a dice of rich, softly yielding pork jowl with a light, delicate burnt crème fraîche and Minus 8 verjus sauce adding gentle acidity, or a nugget of cod topped with caviar, smoked eel and Champagne sauce – all reflected in the provision of a spoon with each course to ensure that every drop of sauce can be savoured. 

Like everything else on offer here, desserts are clever and innovative – standouts at our visit being thinly shaved petals of Tête de Moine (cheese) with a pineapple and apple chutney (so simple yet so satisfying), as well as a joyous assembly of white chocolate crémeux, yuzu, lemongrass and basil. A list of truly wonderful wines is presented on an iPad. Should that prove too confusing, a sommelier is on hand to proffer exemplary advice.

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VENUE DETAILS

34 Charlotte Street
Fitzrovia
W1T 2NHGB

020 7636 1178

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OTHER INFORMATION

Private dining room, No background music, Family friendly, Dog friendly, Deposit required

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