Mauro Colagreco at Raffles London at the OWO in City of London, Westminster - Phone Number, Reservations, Reviews

I have always been intrigued to visit Raffles as one of London's 'fancy' new hotels. An opportunity presented itself in lunch with an esteemed work collegue. On arrival, hotel staff greeted us and made us feel welcomed and that our visit was important to them. The restaurant is beautiful yet comfortable; tables large enough to spread ourselves out which encourages a sense of decadence. Service was extremely attentive and all staff were friendly and always allowed time to engage fully with us throughout the meal. We enjoyed the tasting menu with wines, and all food and liquid accompaniment was exquisite, in both taste and presentation. Although the meal duration was circa 5 hours, this was as much to do with us taking our time as the duration of the food. Despite this, and that we were the last to leave, there was never any feeling that we had overstayed our welcome. With the exception of an eye-watering bill, the whole experience was exemplary.

My husband and I had a superb lunch here to celebrate our wedding anniversary. The food was outstanding in taste and presentation and I cannot emphasis enough how wonderful all the staff were, so friendly and professional. The whole hotel has been beautifully renovated and it is just stunning. We had the 3 course lunch menu but can't wait to return to try the tasting menu when we have more time. Thank you all, it was fabulous!

We returned to Raffles, with three friends, for lunch, at Mauro Colagreco as it wasn't open when we were lucky enough to stay. In fact, we had morning coffee in the Lounge, lunch, then finished with 'Singapore Slings' in the Guards Bar - a perfect day! All the staff we met and chatted to were again exemplary. I did wonder how it would be as we were not staying, just there for the day, but clearly, and to the hotel's credit... whoever you are, whatever you are there for, you are treated with the upmost courtesy and first class level of service. Our three course lunch was outstanding. The understated restaurant decor made for a very relaxing atmosphere. The really friendly, welcoming, first class staff gave detailed explanations of each dish, which ensured we really appreciated what we were eating. The photos don't do the food justice. The presentation was exceptional - especially the appetizers and petit fours - , the flavours sublime - I really can not put into words how wonderful it all was! It really was a gastronomic experience to relish and long remember.

This is our second time dining here, the already beautifully presented and delectable dishes seem to just keep getting even more enjoyable. It was lovely to have a few additions to the menu that truly show the chefs way of pushing boundaries. I highly recommend having the sommelier’s input on each dish’s pairing as this adds some unanticipated excitement to the experience. The staff were extremely knowledgeable, providing warm, inviting service. Will surely be back, and looking forward to it.

Absolutely top notch food and service. I would thoroughly recommend. The staff are incredibly hard working and knowledgeable we were lucky enough to meet some of the catering staff and their attention to detail is incredible.

It would be worth a visit simply to see the inside of the Raffles Hotel with its stunningly restored interiors. The restaurant decor is simple and light. The service was excellent. You can choose from simple set or taster menus to a three course al La carte option. Food is imaginative, well presented and delicious. It concentrates on vegetables as much as on the fish or meats. Everything was delicious and some of the dishes were outstanding. The Mis en bouch and petit fours were very imaginative and a burst of flavour in your mouth. A nice touch is the Pablo Neruda poem with bread and lemon and ginger infused olive oil. Also a little card with an illustration of the main course vegetable with a short history of the plant on the reverse.

Brilliantly good dinner here last night. Chef’s palate (unsurprisingly) is phenomenal. Service lovely. Lettuce dish epic (!). Can only imagine they opened too late for Michelin this year. Leagues better than a meal at Clove Club a couple of weeks ago. And right up there in London for us (with Sola, Endo, River Cafe and Ritz!). Room half empty - which is why I am writing!

Had a wonderful experience at this world class restaurant. The service was amazing with great attention to detail and wonderful descriptions of the dishes which are all from locally sourced products. They also provide painted postcards of the main product in each course with the history of the vegetable. The treats at the end of the meal were beautifully presented. Will definitely be returning to sample some more of the magic.

My friend and I visited to celebrate my birthday and selected the three course a la carte menu. Allergies were swiftly accommodated without any hitch. The food was amazing - the layers and subtlety of favour incredible (we had the Beetroot starter, Turbot/Monkish main, and Lemon signature desert). All of which were sublime . A feast for all senses. Chef Leonel, Alexandra, Matt, Sara, Alex and the wider team were incredible, each and every team member went out of their way to make the evening such a special event . The consistently high levels of quality with the food, drinks, levels of service/care were particularly noteworthy. If this Restaurant does get several Michelin Stars within the next year, something is amiss in the world of fine dining. A big "thank you" to the team for an evening I will treasure.

An experience without comparison. We have been following chef Mauro for a long time, it was our first evening in one of his restaurants. The atmosphere is welcoming, light and simple ,means magic. The nature that dishes express reaches the palate as much as the natural kindness of the professionals in the room. All was wonderful and unforgettable. Fantastic Sara accompanied us throughout the entire evening with her kind smile and an extreme professionalism. Infinite thanks to the somelier Pietro ,who helped us choose the best wine to accompany the dishes, again , With professionalism he directed us towards a perfect choice. Thank you. Wonderful Sara, who with her special sharm voice made every word peaceful as she illustrated the dishes to us. A special evening in a spectacular location. Many thanks to all. Elisa & Andrea

The desert Ile Flottantes was perfect, service is great . Very nice interior. Would come again for a dinner. Good choice of wine.

Second visit, this time lunch on a Friday. Table for 4 , corner, good overview of the room. Warm Welcome from staff and restaurant GM. Nice selection of amouse bouche-Selection of 4. Lavender tart and patoto cylinder were nice,Interesting. The green disc at the end of the four was too subtle and should have started with it. Bread- unfortunately still below par- Maybe suit some but we are more sourdough people. Starters of chestnut was amazing, intense deep mushroom taste. The other starter of clams was too subtle and could do with a taste boost. Mains of duck was good, duck was on the metallic side. Tiny portion probably about 50g. The accompanying sauce was good, intense, the various apple accompaniments were nice especially the crab apple. Both desert were good : The chocolate blanket Grenache and the Service was good. Petit fours were little off with the lavender boom and a few others with over intense floral notes which did not suit the coffee. Overall a good experience, the more subtle dishes could be made more intense , the main duck meat portion is too small which could be improved.

A business anniversary celebration found us at Mauro Colagreco for what proved to be an overall excellent evening. The front of house team were fabulous and are worth their weight in gold. We chose to have the tasting menu with the wine pairing, as this is generally a great way to understand the direction and intent of a restaurant. Overall the food was excellent. We found a couple of minor areas which could be improved within the construction of dishes for example the venison which was served with radicchio and sweet onions was sublime when consumed as a whole, but the radicchio was so bitter when eaten without the onions that it was almost off putting to the dish. A suggestion would be to present this dish in such a way that it would be difficult for this situation to arise. Other than these minor observations. Food flavours, cooking and combinations were excellent, challenging and sophisticated. One of our wine pairs also felt overpowering to the dish to which it was partnered. We were served a vermouth wine with a Smoked haddock dish and whilst the principle of serving a stronger flavoured wine that wouldn’t be overpowered by the haddock made sense, on this occasion it had the misfortune of reversing this effect. The sommelier was excellent in understanding our feedback and went over and above in ensuring wines were matched to our taste to the extent of giving us a choice of wines over a couple of courses to make sure we had excellent pairings which were nigh on faultless thereafter. We particularly had presence from a blonde haired lady ( from Germany I think with a slightly American accent) and a gentleman who was also in charge of the cheese trolley. Both were knowledgeable, interactive and aware of their surroundings ie when they needed to be present. We had superb service from both and in our briefer interactions with the rest of the team appeared to be indicative of the whole. Would we return…wholeheartedly…I would very much like to return in a few more months to give the kitchen an opportunity to bed in and finesse what was very close to but not quite perfection….yet!

2 couples and we had visited Mirazur in Menton a few times. We just wanted to check the Raffles venue and we were blown away. The food, the service and tge experience were all above expectations.

Delightful restaurant with an innovative menu approach. Intimate, comfortable dining room. Very knowledgeable, professional and enthusiastic staff. Great wine list, including many unusual and reasonable wines by the glass. Every dish is built around one produce item; for example, lettuce or apple. But that core ingredient becomes the basis for a more traditional appetizer or main.

Firstly, service was impeccable however it was disappointing meal due to three factors: Seating Timings Food A number of basic errors where made and here they are. Seating: In arrivals was sat facing the doors which look out the the main entrance. It’s an unsuitable seating and I would say the worse seating in the restaurant. Have the other seat across the table rather by the side would make the experience much more pleasant as you don’t look at doors all night: We then moved to the middle which I would describe as being cramped, four tables of two with very small spaces between tables and due to that the second seat has to be at the side. There was 4 people in total in the restaurant on Saturday night from 1830 to 1945. Then the next table turned up , they tried to put them next to us in the cramped middle area and they subsequently declined as the restaurant at of the restaurant was empty. It only starts filling up at 2015. Timings: The whole meal felt rushed. We barely sat down two minutes and was given our menus when the amouse bouche arrived which was rather odd timing. We finished our amouse then ordered the drinks and menu which I must say is the first time this has happened and I wouldn’t describe it as a positive. The bread arrives and before the oil is poured, the starters come out too. If you like to serve bread then give the clients time to eat it before rushing out the starters. Food: An ala carte for £110 for three courses is Michelin level charges .The food should reflect that but the beetroot with caviar sauce was average- simple and tasted blend. The langoustine tartar named Raddish was a better dish. Again the mains of halibut was cooked well but a very blend sauce - average if any. The radicchio dish of grilled loin in almond sauce was good. Desert again was average- the sweet potato tart was underwhelming , a tiny bit of twist pastry. The highlight of the dish was the burnt vanilla and sweet potato ice cream. The chocolate flower looked pretty was tasted average. The uninteresting combination of chocolate with buck wheat which is such a common combination. All in the service was amazing but let down by the other components. The staff outnumbered guest for all of our meal. Most of the time from 1830 to 2015 the restaurant had three tables to two which was nice but after 2015 when it started to fill up, it felt cramped. Interior is also the standard white, sand , beige which is seen is so many Michelin started restaurants now that it’s almost becoming the standards interior design. Food could be better-none of it had a novelty factor!

Distinctively elegance characterises this high end restaurant. Located within the Raffles Hotel in Whitehall's landmark Old War Office building, the dining area embodies unpretentious luxury in a discreet ambience. The dishes are innovative and exquisite, with subtle blends of colours, textures and flavours. The extensive wine list offers impressive fine vintages, as well as some less expensive but highly quaffable options. Service is impeccable: knowledgeable, discerning, unobtrusive.