Bibendum has set high standards on London's gastronomic and architectural map. Opened in 1987 in the former Headquarters of the Michelin Tyre Company, a splendid art deco masterpiece, Bibendum introduced an attitude towards food that has been at the forefront of the growth and creativity of new restaurants in the capital. Dishes, in the main, are simple, generous and use only the very best of seasonal ingredients.

With an approach to its menu that was inspired by the original Head Chef, Simon Hopkinson, now one of the co-owners, it has come to occupy a special position among the many splendid restaurants in London that bring their customers back time and again - though it is by no means a cheap place.

The cooking could best be described as 'upmarket bistro' brought thoroughly up to date, from the seemingly mundane like haddock in batter with chips and tartare sauce to the more sophisticated Bibendum's classic roast chicken with tarragon, and wonderful desserts like griottine financier with kirsch sabayon.

The wine list is described in The Good Food Guide as 'a dream in terms of depth, scope and clarity'. This was recognised in 2003 when Bibendum landed the Most Exceptional Restaurant Wine List title given by Tio Pepe Carlton London Restaurant Awards.