The Prince Arthur, London Sw1: “Welcome to the new bright dawn from Turbo-Bougie Boozer”-Review Restaurant | food

Prince Arthur It is a luxurious new restaurant in Belgravia that is difficult to resist once you see the bones of what it offers. She has a chef born in Basque, Adam Iglisias, who worked in Alamida near San Sebastian In Spain, in addition to Pratt, Barvina and Sessions Arts Club in London. There you go: a large number of excessive points of food lovers already.

Then there is a fact that in a recently restored bar that is somewhat similar to the interpretation of artificial intelligence of QueenThere is a horseshoe bar, traditional wooden panels, ILS on the tap, a lot of permanent rooms, a large TV screen for this sport and … wait! What? Iced seafood meter? Well, this will be for the Kroken, Carbros, Sea Endorians and other dining things in the elegant dining room that contains a white table after the permanent bar area. It is possible that you eat this hedgehog, or perhaps an infected egg, covered with Prince Arthur at home, is obtained across Caviar Company in London. This place goes big On the caviar, with 50 grams of Siberia Bayeri Served with potatoes that cut turbines and Fraiche Creme at 100 pounds.

You will notice that I did not call Prince Arthur on a stomach, although it is clear that he is a food institute and is taking place inside something that looks like a bar. This is because we need a new name for this type of HIGHFALUTIN. With the closure of bars throughout the UK at a knot rate, the bitter brand days are simply “one of them intended” to survive. At one time, the current of some 20 pounds sterling beef dishes may be on porridge from customers, and tie a bottle of handicrafts in AESOP to the toilet wall, but not anymore. Welcome to the bright new dawn from Turbo-Bougie Bozer.

Yes, Prince Arthur has a bar frame, with Jeremy Clarkson Hockeston on the tap and snacks in the pork and luxurious Scottish eggs with mustard. But it is basically a very sophisticated restaurant affected Txangurro Crabs, Galbei beef rib and a full turbid with glossy, pale Bill Bell The sauce, with Torgas Bacquesque cheese is for savings. Please keep in mind that this is just the basement. The new dining room is on the top floor to be a breeder.

Nothing of this, I must confirm, is to confront me. After ten minutes of lunch in this lovely bar completely, you will find yourself planning to return. From the first painting of Gilda – the bright olives, the folded anchovy and the complex curls of green pepper – you are fond. These can be the best Pintxo Gildas in the world, where they live their best life on a back street near the Victoria Trainer Station. Then two elegant squares of those potatoes that wander the fish with the hedgehog of the sea, tuna and caviar. The amazing egg is an artwork: a boiled egg that stands on the plate, and its yolks are amazing and restored, then top it with more caviar.

It is sufficient to say that at this point, the invoice was worrying crawling, although I had balanced everything I ate at the back of the credit card. For the electrical current, our Turbot, which was completely cooked and came with a global PIL PIL emulsion. The side of the winter vegetables was exaggerated in disappointing. It was much better for a dish of grilled wood, and a smoke mass of sweet, lively and red love.

Prince Arthur is not in any way cheap, but he deserves it for a special occasion. The service is good, it’s in a beautiful room with great customers from Balzravia who do not need definitely to save the place for special occasions, and above all, cooking is great, especially if seafood is your thing.

Of course, there is a cheese pie, one of my favorite sweets at all, although I usually eat it in the summer, perfectly in San Sebastian itself, where the temperature wanders in the streets in the streets, stopping to eat volatile dining, and tastic, melting cheese outside the box. The Belgravia 99 % version was there, and it came with thick beir sauce and adequate caramels that I could feel the northern Spanish sun on my face.

There is a lot to love it in this restaurant, although I am eventually afraid that all the remaining “bars” will be like Prince Arthur. House Caviar on the Menu, 25 pounds from prawns of pop on the grill, Sky Sports on the big screen, and anyone usually waging remotely stands outside in the cold, staring at the window like Hans Christian Anderson’s little girl, and hit one by one while watching the world burning.

• Prince Arthur 11 Pimlico Road, London SW1, 020-3098 6060. Open Tuesdue-SAT, Lunch at noon -4 pm, dinner from 6 to 10 pm; The sun appeared -8 pm. From about 70 pounds sterling for three courses, in addition to drinks and service