Pied a Terre

Pied à Terre located in Fitzrovia the heart of the West End, is one of the capital's few two star Michelin restaurants. After a serious fire in 2004 which closed Pied-a-Terre for a full year, this landmark restaurant is back in business and, according to its many fans, was immediately right back on form, a judgment supported by its instant reappearance in all the major guide books. Described by the Good Food Guide as 'certainly one of London's best', the cuisine is simple yet inventive where care and attention to detail are second to none.

The beautifully appointed dining area is charmingly intimate and for larger parties, the second floor private dining room seats up to 13 and comes with your own dedicated service and of course, privacy. Diners can also enjoy the exclusive bar on the first floor, which is really is too comfortable to leave.

In what can only be described as a distinguished à la carte menu there are few dishes that do not immediately draw attention, and Head Chef Shane Osborn can be relied upon to do ample justice to such delights as pan-fried wild turbot and crayfish with garlic gnocchi.

Also amongst the starters expect to find scallop 'ceviche', seared foie gras, oxtail and root vegetable consommé and roasted and poached quail breast. Roasted sea bass comes with baby squid, gem lettuce, pumpkin and chorizo puree and fresh cep. There is an over-abundance of wild deer in this country, so it is welcome to see venison turning up on gourmet plates with increasing regularity. Here it is likely to be fallow deer from mid Devon, served with foie gras pithivier, crushed Swede, Savoy cabbage puree and port sauce.

The humble rabbit is back in fashion; no wonder the great estates used to employ a Warrener to ensure that there was always a good supply of this firm, tasty flesh available for the table. At Pied a Terre rabbit saddle is wrapped in autumn truffle and parsnip and served with boudin of confit leg and smoked celery emulsion.

The inspirational approach continues into the desserts, with bitter sweet chocolate tart, stout ice cream and Macadamia ice cream, and black fig tart fine with honey jelly, cinnamon ice cream, Earl Grey and golden raisins. Carrot and pistachio cake with Agen prunes, caramel ice cream and olive oil powder brings a homely touch to the table.

Those determined to reach the heights of whatever experience they undertake will head unhesitatingly for the Menu Degustation, ten dishes of distinction skilfully designed to compliment each other in a gourmet progression guaranteed to rouse the envy of your discerning friends.

On a more daily basis the Du Jour menu offers a choice of two starters, two main courses and a dessert or cheese. To be able to enjoy this quality of meal for less than £25 for two courses in central London is something of which everyone who cares about what they eat should be aware. It is perhaps unnecessary to add that the spectacular wine list carries the same high standards, with an excellent choice of serious wines by the glass.

The respected Zagat Survey of 2008 placed Pied à Terre in equal top place in its London restaurants section, with 28 out of 30 possible points. A click on their very comprehensive Website will tell you more, but really there is only one thing to be done - book now, whilst you can.