In autumn 2005, Galvin sprang onto the Marylebone restaurant scene, and what an impact it made. With cooking courtesy of the Michelin star winning Galvin brothers, you don’t have to be a gastronome to reason that the food standards here are high.

The Venue
Galvin is designed in a classic French Brasserie style with a definite air of elegance. There’s a classic monochrome colour scheme to the L-shaped dining room, whose kitchen is not so much open-plan as hatched.

The Atmosphere
Atmospherically formal, the waiters display true knowledge and passion about the food, and don’t even think about ordering without having first consulted former sommelier Ben. The staff really know their stuff – just be aware that Galvin gets very busy during peak lunch and dinner times.

The Food
What comes as a surprise is the cost: with dishes not dissimilar in price to far poorer contenders such as Chez Gerard, making this the obvious choice for anyone seeking fine dining in a first class environment. The Michelin star quality is evident throughout and favourite dishes include lasagne of Dorset crab and the grilled cod with parsley and coco beans. Heavier dishes include such offerings as pithivier of wood pigeon with glazed chestnuts and beetroot and daube of venison with celeriac purée.

The Drink
The wine at Galvin is like the food – simple and good value for money. The wine waiter is happy to recommend wines to suit any budget if you’re not sure what will complement your meal.

The Last Word
For first class food cooked by Michelin star winning chefs in a quality fine dining restaurant, this makes an excellent choice. Just be sure to book first as Galvin is, predictably, incredibly popular.

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