15 best Michelin star restaurants in London

London's one Michelin-starred restaurants have never been more diverse and are all the thrilling for it. Awards are given, says Michelin, ‘to restaurants offering outstanding cooking'. Michelin take into account five criteria to make their judgements: 'the quality of the ingredients, the harmony of flavours, the mastery of techniques, the personality of the chef as expressed through their cuisine and, just as importantly, consistency both across the entire menu and over time.’

The 15 restaurants here have earned a place on our list because they deliver beautifully cooked and presented dishes with integrity and imagination, teamed with engaging service. Restaurants with one Michelin star (as opposed to those with two or three) tend towards a more relaxed vibe where interaction with the kitchen and front of house team make the experience a lot of fun.

For more restaurant inspiration, check out our picks of 10 UK and European hotels with Michelin-starred restaurants and the UK's best fine-dining restaurants.

Best one Michelin-starred restaurants in London

St Barts, Smithfield

Modern British tasting menus rooted in sustainability

Tucked beside the historic St Bartholomew the Great church, St Barts offers a deeply original fine dining experience with sustainability at its core. The team behind Nest and Nest Farmhouse, including chef Johnnie Crowe, have created a restaurant focused exclusively on British produce, much of it sourced from its own regenerative farm in Norfolk.

The experience begins in a lounge with snacks and drinks before you’re guided into a minimalist dining room facing ancient cloisters. The menu is set (10 courses for dinner; five- or eight-course options at lunch), with dishes like aged Welsh wagyu beef with Scottish shrimp and turbot, house miso and yuzu, or unusual specials like British octopus. There’s no unnecessary luxury – every element has purpose, from the produce to the plating (and Michelin has recognised this by giving St Barts a Green Star ‘as a role model for sustainable gastronomy’ as well as one star). The wine list leans low-intervention and European, while the inventive non-alcoholic pairings use shrubs, infusions and seasonal produce. Service is precise and warm, often with chefs presenting the dishes themselves. restaurant-stbarts.co.uk

St Barts, Smithfield Credit: Steven Joyce — Credit: Steven Joyce

AngloThai, Marylebone

Thai fire cooking with British produce

Winning a star in 2025 just three months after it opened, chef and co-founder John Chantarasak’s Marylebone dining room is built around charcoal cooking, fermented chilli heat and hyper-seasonal British ingredients. Dishes like Carlingford Oyster, sea buckthorn and fermented chilli; Blythburgh pork, scallop roe and smoked chilli relish, and a curry of Ryall Farm hogget, Câr-y-Môr cockles and herbs are unique, as is the signature Brixham crab, Exmoor caviar and coconut ash cracker for which many people are happy to pay a supplement on the tasting menu offered at lunch.

The wine list highlights bottles made with innovative methods with a particular focus on Austria, expertly curated by co-founder Desiree Chantarasak. The room is understated, wood-lined, bustling and informal and the colour-themed loos offer an extra surprise. anglothai.co.uk

AngloThai Brixham Crab, Exmoor Caviar & Coconut Ash Cracker

Pavyllon London, Park Lane

Precise French dining with flair

The London outpost of celebrated French chef Yannick Alléno is helmed by Benjamin Ferra y Castell, who channels classic technique through a modern lens. Diners sit at a wraparound counter, engaging directly with the kitchen and front-of-house teams. The à la carte menu offers structure and freedom, but the four- and six-course tasting menus are where the team’s creativity shines.

Dishes balance elegance – like steamed scallops with celeriac essence – and indulgence in the showy “badaboum” egg with caviar. Mains range from light poached fish to crispy, schnitzel-style Lake District pork with smoked pike and trout roe. Desserts continue the theme with reinventions like cardamom-spiked tiramisu. And as its part of the Four Seasons hotel, breakfast is an event, too, with the smart money being on steak and eggs or the Frenglish platter of pommes Anna, sausage, bacon, black pudding, roasted tomatoes, mushroom, baked beans and eggs. pavyllonlondon.com

The bar at Pavyllon, featuring a large wrap around bar looking into the kitchen as chefs prep food

Akoko, Fitzrovia

West African fire cooking

Akoko brings the layered, spice-rich cuisines of West Africa to Fitzrovia, delivering fine dining that’s bold, refined and deeply rooted in culture. Executive chef Mutaro Balde crafts two tasting menus — a five- or eight-course format — built around fire-cooked proteins, fermentation and heat.

Signature dishes include moi moi (a black-eyed bean pudding with mackerel), goat with cashew cream and caviar, and jollof rice with Lake District beef and shito XO. The progression of dishes builds like a story, climaxing with bright, sweet notes such as zobo granita with hibiscus and chin chin (fried dough) with caramelised white chocolate. Seats, at the counter or around the warm dining room with terracotta tones and traditional ceramics, face towards the open kitchen. Its open fire grill links the cooking to its roots and cocktails draw on regional ingredients like kola nut and scotch bonnet. akoko.co.uk

A pair of hands pouring sauce over a roasted lobster dish

Lita, Marylebone

Bold Southern European fire-led dishes

Lita is all about fire, flavour and fun. Opened by chef Luke Ahearne (ex-Corrigan’s, Clove Club, Luca), it’s a Southern European-influenced spot that earned its star in under a year. The à la carte format is relaxed, dishes are punchy and designed to share like strozzapreti with duck ragù; raw tuna with tomato and fennel, or whole grilled turbot. The room is stylish and low-lit, with rich textures and an open kitchen. A chef’s counter offers the best seats in the house, close to the action, flames and banter, but there’s no bad table here. Lita’s strength lies in the perfect combination of kitchen skills and a youthful, informal and slick front of house team – creating an energy in the room that’s unique. litamarylebone.com

Behind, Hackney

Immersive, imaginative counter dining

Named as in what happens ‘behind the scenes' in a professional kitchen. Awarded a star just 20 days after opening in October 2020, this is chef Andy Beynon’s intimate, immersive restaurant on the edge of London Fields. With just 18 counter seats facing an open kitchen, guests are served each course of the seasonal, fish-forward tasting menu directly by the chefs – one sitting per service, and all diners are served in unison.

Imaginative dishes showcase British seafood; highlights have included Cornish blue lobster on a toasted English muffin with yuzu, native oyster tacos with gentleman’s relish, and smoked pike mousse topped with trout roe. Crab and ajo blanco with melon is cool and clean; scallop with vin jaune and hazelnuts brings richness and depth. A prawn consommé paired with a soft prawn bun is a standout, as is roasted hake with smoked kipper beurre blanc and crisp croquettes. The six- or 10-course menus evolve with the seasons, celebrating precision and produce over fads. A lovely final touch: guests receive a laminated 'Behind bun' to take home for breakfast. behindrestaurant.co.uk

Amaya, Belgravia

Indian grill with dramatic flair

Amaya has been a pioneer of Indian fine dining over fire, focussing on clean, vibrant flavours cooked over charcoal since opening in 2004 – and has held a star for 20 years. The dramatic grill-led kitchen serves beautifully executed dishes inspired by India’s tandoor, sigri and tawa techniques. The tasting menu hits all the notes: lamb chops marinated in mustard and chilli, buttery tandoori scallops, and crisp, gem-like chaats and vegetarian dishes equally dazzle. Cocktails and wine are thoughtfully matched and the room – all marble, dark wood and flames – is celebratory without being stuffy. amaya.biz

Oma, Borough Market

Greek inspiration

Chef-turned-restaurateur David Carter has the midas touch and nowhere more so than at Oma, an ode to Greek hospitality, delivering fire-led dishes that are full of flavour and imagination. Regular research trips continue to develop the menu but there’s always consistency in pillowy breads, bagel-like açma and punchy dips; delicate crudo plates in citrus and sea herbs; whole turbot; lamb in green sauce and the must-order oxtail and bone marrow giouvetsi – a gutsy orzo-based dish. The indoor space glows with dark wood, textured walls and a wall of wine featuring over 400 bottles inspired by the sea, while the terrace gives a great view of Borough’s action. oma.london

Sushi Kanesaka, Mayfair

Luxurious 20-course omakase

Its discreet location in the exclusive 45 Park Lane hotel, part of the Dorchester Group, signals the world-class standard of this sushi offering. Exquisite ingredients, preparation and cooking are matched by a front of house team who are on hand to explain the traditions and micro-seasonality of each of the 20 courses.

During both two-hour sittings each evening, diners can see the knife skills of head chef Hirotaka Wada up close, as they prepare a series of sushi plates, including yariika (squid) with beluga caviar, otoro (fatty tuna) and botan ebi (prawn). Rice is the perfect temperature and texture to highlight the individual flavours of the fish. Other highlights include kobe beef with wasabi (freshly grated) and tempura of Scottish lobster with a rich Japanese tartare sauce. A sake pairing is also offered. The room is sleek and minimalist, with just nine seats along the counter and an adjacent four-person counter within a private dining room. dorchestercollection.com/london/45-park-lane/dining/sushi-kanesaka

KOL, Marylebone

Modern Mexican cuisine reimagined through British ingredients

Opened in 2020, KOL is the Michelin-starred restaurant from chef Santiago Lastra, known for redefining Mexican cuisine through the lens of British ingredients. Drawing on his heritage and research-led approach, Lastra crafts bold, complex dishes using sustainable, often foraged UK produce. At its heart is nixtamalised corn, made from rare heritage varieties grown in collaboration with British farmers.

Signature dishes include langoustine in fermented chilli broth, tamales from British heirloom corn, and tacos with Kentish pork and sea buckthorn salsa. Plant-based menus showcase similar depth, with coal-roasted beetroot ceviche and smoked mushroom tacos. A dessert and drinks space within the mezcaleria now forms the final act of the meal, echoing the bar culture of Oaxaca. Guests are invited downstairs for sweets by head of pastry Laura Petersén and mezcals, cocktails and infusions served via a custom trolley. The interiors remain warm and tactile — terracotta walls, carved oak, handmade ceramics. kolrestaurant.com

Dishes al KOL. Credit: Anton Rodriqguez — Credit: Anton Rodriguez

Sollip, London Bridge

Precise Korean-European fusion

Meaning “pine needle” in Korean, Sollip draws inspiration from the traditional use of pine to gently infuse dishes with smoke and care. Husband-and-wife chefs Woongchul Park and Bomee Ki trained in French cuisine and their food reflects this, combined with Korean traditions.

Seasonal tasting menus at lunch and dinner feature dishes like monkfish with red cabbage and elderberry, pork with white asparagus and wild garlic, and pain perdu infused with mugwort. Other standouts include gamtae-wrapped beef tartare, courgette flower with brown crab, and a delicate tarte tatin made with daikon. Ingredients like nurungji (crispy rice), gamtae (Korean seaweed), and kimchi are woven into dishes that feel both European and Korean in spirit. The wine list focuses on small European producers, while non-alcoholic pairings are equally elegant and nuanced. Every element, from ceramics to pacing echoes the restaurant’s thoughtful, precise approach. sollip.co.uk

Elystan Street

Smart neighbourhood gem

This Chelsea restaurant from acclaimed chef Philip Howard delivers confident British cooking. Head chef Michael Olive brings vitality to the menu, updating it regularly with seasonal, ingredient-led dishes. Dishes might include Orkney scallop ravioli in a frothy bisque; double baked soufflé with cave-aged cheddar and truffle; while the ‘Six of the Best’ tasting menu offers seasonal stars, all reflecting Howard’s signature gimmick-free style. The three-course set lunch and early supper menu is a local favourite and there are family tables for all ages, while Sunday lunch draws a loyal following from Chelsea and beyond. The light-filled dining room between South Kensington and King’s Road has a busy, buzzy vibe. elystanstreet.com

Chishuru

Modern West African

Chishuru, awarded its Michelin star in 2024, is a trailblazer in London’s vibrant dining scene, presenting authentic West African cuisine with contemporary finesse. Founded and led by chef and owner Adejoké Bakare, Chishuru brings deeply personal and celebratory dishes to the capital, drawing on rich Nigerian and broader west African culinary traditions.

The restaurant offers set menus only at lunch and dinner, allowing diners to explore bold, nuanced flavours that showcase seasonal British produce alongside traditional west African ingredients. Signature dishes include guinea fowl with wild egusi sauce; monkfish tail with Cameroonian-Nigerian sauce mbongo tchobi and hogget leg with richly spiced ayamase stew. Chishuru’s wine list is carefully curated to complement the complex spices and layers of the food, featuring exclusively French wines supplied by small producers. The intimate dining room, laid out over ground floor and basement, with warm lighting and elegantly muted colour tones and soft fabrics, combined with attentive and knowledgeable service, creates a welcoming and relaxed atmosphere. chishuru.com

Sabor

Journey through regional Spain

Awarded a Michelin star in 2018, Sabor (meaning “flavour” in Spanish) is a regional exploration of Spanish cuisine by Nieves Barragán Mohacho and José Etura. The informal restaurant’s ground-floor counter allows guests to sit elbow-to-elbow, choosing from a daily menu focused on Galician seafood and Basque and Catalan specialities. Highlights include crisp pig’s ears with quince aioli, monkfish tempura with chilli jam, and pulpo a feira — octopus served simply with paprika and olive oil.

Upstairs at El Asador, a traditional wood-fired Castilian oven takes centre stage. Here, whole joints are cooked low and slow: the Segovian suckling pig is a house signature, alongside milk-fed lamb shoulder and the Rubia Gallega — a 48-day aged, 850g Galician rib-eye. La Mesa seats up to 10 and serves dishes from both the Counter and El Asador. Walk-ins are welcomed downstairs, while El Asador takes bookings, including a generous Feast Menu for groups. saborrestaurants.co.uk

Frog by Adam Handling, Covent Garden

Theatrical British dining

Chef Adam Handling, born in Dundee, draws on his Scottish heritage and classical training to create dishes rooted in British produce and sustainability. His food is bold, and deeply personal, blending tradition with innovation. The space is modern and eclectic, filled with quirky artwork, a buzzing open kitchen and warm, low-lit interiors that invite guests to relax while enjoying the show. Every seat offers a view of the chefs in action, who also present dishes tableside.

The tasting menus change regularly but have featured highlights like “Earth” (a hay-smoked beetroot dish), cod with fennel and green chilli, lamb with cauliflower and tandoori spice, and British trifle with meadowsweet and long pepper. A signature bread course is served with chicken butter made from roasted carcasses, while foraged ingredients and by-products are repurposed into cocktails. frogbyadamhandling.com