The Grill at The Dorchester

The Grill at The Dorchester holds a singular place in London dining: a room of gilded mirrors, upholstered banquettes, and a ceiling fresco that has watched over some of the most important meals in British public life since 1931.

Under executive chef Tom Booton, Britain's finest seasonal ingredients arrive in refined, confident preparations — Herdwick lamb from the Lake District, Scottish lobster, and aged beef from rare-breed farms. The Beef Wellington, carved tableside, remains one of London's great set pieces.

The wine list runs to over 400 bins, with a deep cellar of older Burgundy and Bordeaux that few London restaurants can match. Sunday lunch at The Grill is, quite simply, a London institution.