terroirs
Verdict based on 9 critic, 3 blogger and 3 user reviews and awards
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Address: 5 William IV Street, London WC2N 4DW

Website: Visit restaurant website

Telephone: +44 20 7036 0660

Terroirs has a wine bar on the ground floor where people can come for a tapas and a glass of wine or get thoroughly stuck into a selection of delicious dishes… from terroirswinebar.com

This restaurant has been awarded a Michelin Bib Gourmand

Latest reviews of Terroirs

Time_Out

Time Out Editors, Time Out

17 October 2012

Terroirs positions itself as an evangelist for natural wines, but is equally valued for the quality of its informal French cooking and its buzzy atmosphere…

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PickyGlutton

The Picky Glutton, pickyglutton.com

24 March 2011

The pork and pistachio terrine may bear a passing resemblance to a supermarket pate, but it is far superior. The salty tang of the coarse meat, which retained much of the fleshy texture of the pig, is incredibly moreish, as is the ring of pancetta that surrounds it…

Read full review »
Cheese_and_Biscuits

Chris Pople, Cheese and Biscuits

14 April 2010

The dishes, though well-cooked and using good ingredients, were clumsily constructed and often unforgivably imbalanced, making the eating of them more of a challenge than a pleasure…

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jay_rayner

Jay Rayner, The Observer

30 August 2009

Mostly I like it because they don’t take the whole thing too seriously. Yes, a lot of the food here is earthy and French. The coarse toast with parsley-ballasted garlic butter, snails and bacon is one of the best things I’ve eaten this year…

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What the Critics say

Time_Out

Time Out Editors, Time Out

17 October 2012

Terroirs positions itself as an evangelist for natural wines, but is equally valued for the quality of its informal French cooking and its buzzy atmosphere…

Read full review »
jay_rayner

Jay Rayner, The Observer

30 August 2009

Mostly I like it because they don’t take the whole thing too seriously. Yes, a lot of the food here is earthy and French. The coarse toast with parsley-ballasted garlic butter, snails and bacon is one of the best things I’ve eaten this year…

Read full review »
JasperGerard

Jasper Gerard, The Telegraph

5 June 2009

Terroirs, opened by those swell Guildford wine merchants Caves de Pyrène, serves French tapas, but don’t be put off; the food is tastier than one of those young lovelies President Sarkozy wants in his cabinet…

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matthew_norman

Matthew Norman (Guardian), The Guardian

25 April 2009

Newbie of perfection-bordering beauty that it is, the sole emotion should be unconstrained joy, yet the delight is tempered by the sadness that only London has one…

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metro

Marina O'Loughlin (Metro), Metro

24 February 2009

Despite some excellent food and wine, we have a properly rubbish evening…

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The_Independent

Tracey MacLeod, The Independent

21 February 2009

With its spindly furniture and chilly expanse of naked window, Terroirs probably isn’t the place to come for a special occasion. But for just about every other occasion that requires great food, intriguing wine and a slightly raffish atmosphere, it’s perfect…

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The_Independent_Small_Logo

Terry Durack, The Independent

15 February 2009

The best thing is that, like me, Terroirs is genetically unable to see food and wine as being somehow separate. This isn’t about food and wine “matching”, so much as the two entwined, leading you on, making you enjoy both all the more…

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fay_maschler

Fay Maschler, Evening Standard

12 January 2009

If you still hanker after a genuine and affordable taste of France, take a trip to Terroirs. If you’ll excuse the pun, it’s di-vine…

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hardens

Richard & Peter, Harden's

15 December 2008

That’s not to say that everything here is perfect. This is not in our view any sort of destination for a blow out. We’d suggest it more for a savoury dish – perhaps an exemplary boudin noir with fried eggs, or a generous duck pie with flaky pastry – and a glass, or carafe, of vino…

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What the Bloggers say

PickyGlutton

The Picky Glutton, pickyglutton.com

24 March 2011

The pork and pistachio terrine may bear a passing resemblance to a supermarket pate, but it is far superior. The salty tang of the coarse meat, which retained much of the fleshy texture of the pig, is incredibly moreish, as is the ring of pancetta that surrounds it…

Read full review »
Cheese_and_Biscuits

Chris Pople, Cheese and Biscuits

14 April 2010

The dishes, though well-cooked and using good ingredients, were clumsily constructed and often unforgivably imbalanced, making the eating of them more of a challenge than a pleasure…

Read full review »
Andy_Hayler

Andy Hayler, andyhayler.com

8 June 2009

Quail was served on the bone in a little casserole dish, garnished with gremolata, the meat tender and having good taste, resting in the cooking juices flavoured with rosemary, a little pancetta and a few artichokes. The meat in itself was very good…

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