David Levin, proprietor of The Capital Hotel and Restaurant, seems to have a talent for spotting future culinary stars. He started in 1971 with Richard Shepherd of Langan's Brasserie, adding Brian Turner - of TV fame - as his sous, and the tradition has been continued via Gary Rhodes, who worked for him at the Greenhouse, to current Head Chef, Jérôme Ponchelle. The awards certainly continue to stack up; in addition to holding 5 AA Townhouse Red Stars and 4 Rosettes, they have also been voted 'Best Hotel for Food' in the UK by Conde' Nast Traveller in their Gold List.

The cooking is both classical and inventive, with strong flavours predominating combined with high quality ingredients, though sometimes just simple and perfectly executed. So there is cream of Jerusalem artichoke, mushroom and truffle; grilled wild turbot with sauce béarnaise, and cinnamon financier with guava sorbet and avocado cream, all on the carte.

The five course degustation menu helps diners discover different flavour profiles accompanied by a five wine flight.