The defining dish of the John Williams era. Scottish langoustines are poached slowly in butter to maintain a delicate texture, then served in a light, fragrant broth with baby Cornish vegetables and a silky cauliflower purée. Reviewers consistently name it the best seafood course in London.
Tips from diners
The broth is meant to be finished — it's where the concentrated flavor of the langoustine shells lives.
A rare example of tableside theater. The pigeon is roasted and then brought to the table where the juices are extracted using a traditional silver press to create an intense, velvety sauce. It reflects the restaurant's commitment to preserving historical French service rituals.
Tips from diners
Order this for the experience alone — the tableside preparation is a brilliant example in traditional service that you won't find elsewhere in the city.
Often cited as the most consistent soufflé in the city. It is perfectly risen and incredibly light, with a molten center that is enhanced by a hot chocolate sauce poured at the table. Reviewers warn that it's frequently only available on the à la carte menu.
Tips from diners
If you're doing the tasting menu, ask if you can swap your dessert for the soufflé — they will often accommodate the request for a small supplement.
A technical triumph of French charcuterie. The liver is marinated in a blend of Sauternes, port, and Armagnac before being formed into a ballotine. It's served with a tart damson plum jelly and pistachio yogurt to cut through the richness of the liver.
Tips from diners
The warm brioche served alongside is bottomless — don't hesitate to ask for another slice to finish the ballotine.
A simple but luxurious showcase of British seafood. The sweet Dorset crab meat is mixed with a light crème fraîche and finished with a layer of premium Imperial caviar. It's a clean, saline starter that highlights the quality of the raw ingredients.
Tips from diners
This is one of the best pairings for the house champagne. The saltiness of the caviar brings out the brightness in the wine.
Housed in the iconic Piccadilly hotel, The Ritz Restaurant is widely considered one of the most beautiful dining rooms in existence. Executive Chef John Williams MBE focuses on Escoffier-inspired classical French techniques paired with seasonal British ingredients, maintaining a level of silver-service tradition that has largely disappeared elsewhere.
The dress code is strictly enforced: men must wear a jacket and tie. If you forget, the cloakroom has a selection of spares, but it's better to arrive prepared.
For the best view of the dining room, request a table in the center under the chandeliers. The 'Live at The Ritz' dinner dance on Friday and Saturday nights is highly recommended for birthdays.
The 'Epicurean Journey' tasting menu offers the best value for experiencing the kitchen's technical range, but the signature soufflé is often only found on the à la carte menu.
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