Galvin at Windows
Cuisine: French
Price:    pound pound pound_grey
1 user wants to go
3 users have been
Verdict based on 9 critic, 2 blogger and 2 user reviews and awards
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Address: 28th Floor 22 Park Lane, London W1K 1BE

Website: Visit restaurant website

Telephone: +44 20 7208 4021

Galvin at Windows is the ultimate destination restaurant. Located on the 28th floor of the London Hilton on Park Lane and enjoying superb views reaching out far across London… from galvinrestaurants.com

This restaurant has 1 Michelin Star

Latest reviews of Galvin at Windows

Time_Out

Time Out Editors, Time Out

18 October 2012

(…) both South Coast mackerel and Loch Duart salmon were top-notch: the former cured and barbecued, the latter crisp-skinned and pearlescent-fleshed. Neither was there an absence of luxury in the hugely flavourful ham hock and foie gras terrine with truffled mayonnaise…

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JayRayner

Jay Rayner (LM), London Magazine

25 July 2012

Main courses were by-the-numbers studies in fish and meat. The former brought a cylinder of attentively cooked hake in a fabulously green salted butter sauce with samphire and asparagus, parsley and the sudden discovery of sweet little clams…

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Cheese_and_Biscuits

Chris Pople, Cheese and Biscuits

12 August 2011

Main of Telmara (East Anglia somewhere apparently) duck was pink and delicious, as you might expect, served with soft cherries and interesting bitter white turnips…

Read full review »
Andy_Hayler

Andy Hayler, andyhayler.com

15 March 2011

John Dory from the south coast of England was of reasonable quality, cooked just a fraction longer than ideal, garnished with orange-braised endive, cauliflower puree, curry oil and golden raisins…

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What the Critics say

Time_Out

Time Out Editors, Time Out

18 October 2012

(…) both South Coast mackerel and Loch Duart salmon were top-notch: the former cured and barbecued, the latter crisp-skinned and pearlescent-fleshed. Neither was there an absence of luxury in the hugely flavourful ham hock and foie gras terrine with truffled mayonnaise…

Read full review »
JayRayner

Jay Rayner (LM), London Magazine

25 July 2012

Main courses were by-the-numbers studies in fish and meat. The former brought a cylinder of attentively cooked hake in a fabulously green salted butter sauce with samphire and asparagus, parsley and the sudden discovery of sweet little clams…

Read full review »
The_Independent_Small_Logo

Terry Durack, The Independent

23 July 2006

The two cooking processes conspire to leave the pigeon, presented as two claw-on halves, immaculately rare and rested, with an almost primeval flavour that only serves to point up the finesse…

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FT_logo

Nicholas Lander, Financial Times

22 July 2006

There is an obvious confidence in what the kitchen is doing, choosing some of the best ingredients such as turbot, Dorset lobster and Anjou pigeon, not being afraid to cook them to their precise limit to extract their maximum flavours but then presenting them sensitively and, above all, relatively simply…

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matthew_norman

Matthew Norman (Guardian), The Guardian

22 July 2006

The main courses were infinitely better. Or at least everyone else’s was: my braised monkfish was a shocker, the fish being dry and the paella it came with the victim of a saffron overdose that obliterated the flavour of the fish…

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The_Independent_Small_Logo

Thomas Sutcliffe, The Independent

8 July 2006

The poached Anjou pigeon, first poached in pigeon stock and then grilled, arrived tenderly pink, its offaly gaminess nicely complimented by a little copper saucepan and petit pois…

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giles_coren

Giles Coren, The Times

24 June 2006

The sweetbreads, fortunately, were. (…) Dense like chicken breast but sweet as a kiss, served with morels and asparagus tips (whose visual similarity is cutely exploited) and really wonderful mashed potato, it was the Parisian bistro dish of my dreams…

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hardens

Richard & Peter, Harden's

30 May 2006

Early signs are encouraging. Apart from the setting, strengths included some very good – if not especially ambitious – dishes, such as a perfectly judged pavĂ© of organic salmon, and a very tasty trio of chocolate desserts…

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Telegraph_small_logo

Belinda Richardson, The Telegraph

27 April 2006

But it is the next two courses on the menu gourmand that really showcase Galvin’s cooking as the Escoffier disciple he is. A fillet of Guernsey sea bass with fennel, Jerusalem artichoke and…

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What the Bloggers say

Cheese_and_Biscuits

Chris Pople, Cheese and Biscuits

12 August 2011

Main of Telmara (East Anglia somewhere apparently) duck was pink and delicious, as you might expect, served with soft cherries and interesting bitter white turnips…

Read full review »
Andy_Hayler

Andy Hayler, andyhayler.com

15 March 2011

John Dory from the south coast of England was of reasonable quality, cooked just a fraction longer than ideal, garnished with orange-braised endive, cauliflower puree, curry oil and golden raisins…

Read full review »