Marcus by Marcus Wareing at the Berkeley
Cuisine: Modern European
Price:    pound pound pound
1 user wants to go
8 users have been
Book a Table
Verdict based on 15 critic, 1 blogger and 5 user reviews and awards
Powered by Opentable

Address: The Berkeley, Wilton Place, London SW1X 7RL

Website: Visit restaurant website

Telephone: +44 20 7235 1200

Extensively refurbished in 2014, Marcus Wareing’s restaurant at The Berkeley Hotel in Knightsbridge still delivers creative modern European cuisine with a British influence.

This restaurant has 2 Michelin Stars

Latest reviews of Marcus

hardens

Richard & Peter, Harden's

15 May 2014

(…) the food, certainly as sampled from the relatively reasonably-priced lunch menu is not bad value, considering. Indeed, it’s arguably priced a bit too reasonably for you to expect much in the way of fireworks, and these were duly absent from our meal, thoroughly competent as it was….

Read full review »
Camilla Long

Camilla Long, The Sunday Times

27 April 2014

The foie is delicious, a shimmering, melting little bit of abused, weeping, desperate goose. Also delicious: the turbot, and a pink cube of beef. Not so delicious: soapy scallops. The best is the lamb, a tiny bit of sex on a plate with a topping (can I say topping?) of beetroot and barley…

Read full review »
Grace_Dent

Grace Dent, Evening Standard

10 April 2014

The food at Marcus was incredible. I inhaled the courses in swift succession, making low mewls of pleasure and ignoring my guest…

Read full review »
John_Walsh

John Walsh, The Independent

5 April 2014

Stars of the show were cubes of veal, glazed with smoked garlic butter and roasted to a dark caramel; their layers of softness and crispiness were out of this world. I devoured the vestigial, snail-haunted, soup-sauce veloute with chunks of fennel bread, purring with greed…

Read full review »

What the Critics say

hardens

Richard & Peter, Harden's

15 May 2014

(…) the food, certainly as sampled from the relatively reasonably-priced lunch menu is not bad value, considering. Indeed, it’s arguably priced a bit too reasonably for you to expect much in the way of fireworks, and these were duly absent from our meal, thoroughly competent as it was….

Read full review »
Camilla Long

Camilla Long, The Sunday Times

27 April 2014

The foie is delicious, a shimmering, melting little bit of abused, weeping, desperate goose. Also delicious: the turbot, and a pink cube of beef. Not so delicious: soapy scallops. The best is the lamb, a tiny bit of sex on a plate with a topping (can I say topping?) of beetroot and barley…

Read full review »
Grace_Dent

Grace Dent, Evening Standard

10 April 2014

The food at Marcus was incredible. I inhaled the courses in swift succession, making low mewls of pleasure and ignoring my guest…

Read full review »
John_Walsh

John Walsh, The Independent

5 April 2014

Stars of the show were cubes of veal, glazed with smoked garlic butter and roasted to a dark caramel; their layers of softness and crispiness were out of this world. I devoured the vestigial, snail-haunted, soup-sauce veloute with chunks of fennel bread, purring with greed…

Read full review »
Time_Out

Time Out Editors, Time Out

17 October 2012

Panna cotta was given a sophisticated edge with bitter tonka-bean spicing and a garnish of fresh almonds, peach and apricot; even better was the combination of fresh strawberries, streusel crumbs, passion-fruit foam and dense strawberry sorbet…

Read full review »
JayRayner

Jay Rayner (LM), London Magazine

24 April 2012

Marcus Wareing at The Berkeley is serious and intense dining. It is restaurant as grand theatre or even, grand opera. And they take it all pretty seriously, but not in a po-faced manner: the team here will crack a smile…

Read full review »
JasperGerard

Jasper Gerard, The Telegraph

27 November 2009

If Blumenthal were not already sighing in chefly appreciation, he is cooing even more compliments over scallops and cod confit with cauliflower, smoked corals, macadamia nuts and shallot dressing…

Read full review »
zoe_williams

Zoe Williams, The Telegraph

28 August 2009

I think this is a genuine, special-occasion, marry-me or at least birthday-with-a-zero restaurant. It astounds me how rarely in this foodie capital I think that…

Read full review »
The_Independent

Tracey MacLeod, The Independent

13 June 2009

His style of cooking isn’t particularly directional; there are no games or jokes. But neither is there a huge amount of personality in his food; we were enjoying the meal, but it wasn’t quite hitting the expected heights…

Read full review »
Mark Bolland

Mark Bolland, Evening Standard

10 November 2008

Outside, as the wind whipped through the stillbuoyant strands of the soap star’s hair, he reflected that Marcus Wareing might just be the best chef in England. All together now: Oh yes he is!

Read full review »
matthew_norman

Matthew Norman (Guardian), The Guardian

1 November 2008

All in all, then, this was a fine meal with moments of the sublime, but without quite fulfilling admittedly stellar expectations…

Read full review »
AA_Gill

AA Gill, The Sunday Times

26 October 2008

Will someone please give Wareing his third Michelin star, so he can relax and wear his immense talent with a little less rigour and a little more panache? If it’s any help, I’ve always thought he’s a much better chef than Gordon…

Read full review »
giles_coren

Giles Coren, The Times

4 October 2008

It was a dazzling, lavish, exciting meal, which I wouldn’t have minded spreading out over three evenings…

Read full review »
davidsexton

David Sexton, Evening Standard

24 September 2008

It was like a last meal that you would plan never to be digesting, rather than food to set you up for the rest of the night or the next day…

Read full review »
RichardVines

Richard Vines, Bloomberg

18 September 2008

Sometimes, though, you just have to give a straight answer to a simple question. So if pushed to name London’s best restaurant, my response would be (…) Marcus Wareing at the Berkeley…

Read full review »

What the Bloggers say

Andy_Hayler

Andy Hayler, andyhayler.com

15 September 2011

The dozen or so chefs in the kitchen certainly have plenty of work to do with these elaborate dishes, the best of which work very well indeed…

Read full review »