Restaurants

A tightly curated list to match Alex Craciun's produce-driven, Japanese-inflected cooking — reviewers single it out as excellent and notably good value for the level of the kitchen. Full detail on grapes, regions, and pricing is still to be confirmed once the list itself is extracted.

Information about Bar Blondie's wine programme is not available. Please provide the venue's website text or description to generate an accurate summary.

Built with Keeling Andrew & Co (Noble Rot's import arm), the list leans natural and food-friendly rather than trophy-driven — Txakoli (Ameztoi) and a strong sherry selection sit alongside small-grower Spanish reds (Ribeira Sacra, Rioja) built to stand up to charcoal and wood smoke. Approachable pricing, curious rather than showy.

A 200-plus bin, all-Italian cellar with a sharp grower-Champagne flank, curated by Trullo wine buyer William Amherst — deepest in Piedmont and Tuscany, mixing low-intervention finds with revered classics from the mid-£30s up; the 'Soldi Ben Spesi' section flags money-well-spent picks.

Over 1000 wines with 650 from Burgundy, featuring beautiful classics and interesting rarities from the region. A Sommelier is always on hand to help choose the right wine.

A French-leaning list built for a Mayfair bistro rather than a trophy room: grower and vintage Champagne alongside the big houses, a strong Loire and Alsace white run, Coravin pours of serious back vintages (2009 Volnay Les Caillerets, 2000 Château Petit-Village Pomerol) by the glass, and a large-format section for the table. Around 194 labels from £35 to £820, with markups independent review has called fair for central London.

A vast, carefully assembled list overseen by Head Sommelier Valentin alongside Master Sommelier Gareth Ferreira, with a stated house emphasis on sustainability and low-intervention producers. Pricing sits firmly at the luxury end, with steep restaurant markups on marquee names (a 2014 Antinori Tignanello and a 2017 Clos Rougeard Le Bourg both feature at three to four times typical retail), so it rewards a diner happy to spend, alongside gentler by-the-glass options for those who aren't.

The permanent London outpost of NYC's Dante, transplanted into Claridge's Art Deco dining room. Dante's identity is built on its Aperitivo culture and cocktail programme first, but the accompanying wine list leans Italian, built to sit alongside a menu of Italian-inspired classics and New York staples (lobster linguine, the celebrated Dante burger). Full list contents pending extraction from the published wine list PDF.

A mid-sized, predominantly French and Italian list built with Keeling Andrew & Co (the team behind Noble Rot magazine), curated by bar manager Ale Villa, previously of Core by Clare Smyth. Focuses on classic fine-wine territory — Champagne, Burgundy, Bordeaux, Tuscany, Piedmont — with a few blockbuster names alongside smarter picks, and a by-the-glass selection that changes regularly, starting around £9.

Ibai's list leans hard into serious Spanish drinking — Rioja and Ribera del Duero from names like Artadi, Vega Sicilia and Benjamin Romeo sit alongside deep, classically-minded runs of Burgundy and Bordeaux, with Basque txakoli and a well-stocked sherry line-up rounding things out.

A serious, Rhône-leaning list from Claude Bosi's Lyonnaise bouchon, built around the French bistro tradition of wine 'au mètre' — order a bottle, then pay only for what you drink, poured in 125ml glass, 460ml pot or full 750ml measures. Beyond the Rhône backbone (Crozes-Hermitage, St. Joseph, Côte-Rôtie, Hermitage) there's real depth in Burgundy and grower Champagne, plus an extensive Chartreuse selection — a genuinely knowledgeable, unstuffy list rather than a standard bistro carte.

The wine list focuses on indigenous grapes of Spain and the wider Basque country.

A 125-bin, resolutely French list running £30–£600, strongest in Champagne and the Loire with a line of Savoie curiosities. Frank's, the basement bar à vin, pours from the same cellar.

A Parisian-inspired wine bar in Soho built by owner-sommelier Michael Searle, with wine as the driving idea rather than an accompaniment. The list is all-French and leans into small, contemporary growers alongside more classic names, deliberately kept shorter than the traditional wine-bar tome. Bottles start around £45, glasses from £9, with a by-the-glass selection that rotates.

The list is curated in-house by the sommelier team, Irene and Barnaby, whose stated approach is to guide guests toward both trusted favourites and new discoveries, with pairings suggested for every dish. Medlar keeps an 'outstanding' cellar and welcomes corkage on guests' own bottles with advance notice — a generous, discovery-led rather than trophy-led wine culture.

Expertly selected Italian wines, carefully chosen to pair with the four-course menu and reveal new layers of flavour through each course.

One of London's most decorated wine lists — named Star Wine List's Best Wine List in the UK 2024 and Best Spanish Wine List in the UK 2025. Curated by Holly Willcocks and Martina Larnach, the list is grower- and producer-led rather than trophy-driven: small-grower Champagne, Jura, and natural Rhône sit alongside a deep, characterful Spanish selection that matches the Basque wood-fired kitchen — the same curious, food-first sensibility Tomos Parry's team built at Brat, expanded here into a genuinely wine-forward destination in its own right.

Exceptional, deep list with particular strength in Burgundy, the Rhône, and Jura. Known for rare older vintages at fair markups.

The Noble Rot group's most ambitious list — roughly 1,500 bins arranged by grape variety, pairing icon producers and rare vintages with plenty of approachable bottles, plus an award-winning by-the-glass selection served in two sizes.

A France-led list with real curiosity beyond the obvious — Loire, Rhône, Alsace and Burgundy sit alongside smart small-grower picks from Austria, Italy, Spain and Portugal. A dedicated skin-contact section and a generous spread of by-the-glass pours (18 of the 56 wines) make this an easy list to explore a glass at a time, at fair, unfussy prices.

A tight, roughly 250-strong list built by sommelier Cameron Dewar (formerly head of beverage at Luca) alongside owner Charlie Mellor, a keen collector himself — a good slice of the early list is drawn straight from Mellor's own cellar, with more added from an off-site collection as it beds in. The emphasis falls on organic and minimal-intervention producers across Italy and France, arranged by region and by price so it's easy to drink to budget. Entry point sits around £42 a bottle, with a meaningful share of the list held to fixed margins rather than steep multiples — generous by Soho standards, though this is still a big-night-out list rather than an easy Tuesday one. There's a cocktail bar attached (The Green Room) for those who'd rather start on a Negroni.

A c.270-bin, low-intervention-leaning cellar looked after by Marcos Spyrou and Darragh Monnin — strongest in grower Champagne and skin-contact wines, with bottles from the low £30s and a separate rotating by-the-glass list alongside chef Nick Bramham's weekly-changing menu.

An all-Italian list chosen by chef-patron Adam Byatt, prioritising organic and biodynamic growers — glasses from £8, bottles from £35, with a run of magnums and back vintages from 2008, the year of the restaurant's namesake's birth.

A serious cellar to match the two-star kitchen. Executive sommelier Roxane Dupuy — winner of the MICHELIN Sommelier Award 2026 and formerly head sommelier at Sketch's Lecture Room & Library — has built a genuinely global list running to several thousand bottles across temperature-controlled cellar rooms, with a glass-walled Romanée-Conti cabinet on show and rarities such as a 1979 Pétrus alongside deliberate detours into China and Ukraine. By-the-glass runs to over 100 options, including unusual grapes like Hungarian Kadarka, with four pairing routes offered alongside the 15-course tasting menu.

A hefty, well-travelled wine list built around Argentina, ranging out to France, Italy and other South American producers, with an in-house sommelier on hand to steer you. Designed to pair with the fire-grill menu.

A tight, British-leaning list put together by sommelier Abraham Drewery, pairing old- and new-world staples with a deliberate showcase of English wine — look for Bolney and Weybourne alongside grower Champagne, and a 'Special Bottles' section running to serious Burgundy and Didier Dagueneau.

Wine has been central to the identity since reopening in 2012, with a focus on storied regions particularly Burgundy and the Rhone. The list aims for competitive and interesting bottles at all price points, sourcing older vintages (5-10 years) at entry level and rare offerings on blackboards, alongside a cocktail programme featuring seasonal QCH creations.

A serious, French-led cellar of around 450 selections built up over nearly two decades under chef-patron Adam Byatt, with particular depth in Burgundy and Bordeaux chosen to complement the kitchen's seasonal cooking. Close supplier relationships mean bottles are poured when they're actually ready to drink, and the list runs from smart, affordable choices through to serious collectors' bottles.

An extensive wine list focusing on emerging regions and fine wines from niche producers and boutique wineries from all over the world.

Jackson Boxer's corner bistro on Exmouth Market pours one of Clerkenwell's most engaging lists. By the glass is where it shines: keg wines from £5.50 alongside 'special pours' that stretch to old-vine Saint-Romain and premier cru Marsannay. The bottles lean natural-adjacent without being dogmatic — Jura in depth (Ganevat several ways), old-school Rioja from López de Heredia, Sicilian growers like Occhipinti and COS, and a proud run of English sparkling. Skin-contact and chilled-red sections reward the curious, and a generous half-bottle page covers Champagne to Gevrey-Chambertin.

The wine list showcases bottles from some of Europe's most exciting importers, with a focus on vibrant, expressive wines that complement the Mediterranean-inspired food and the restaurant's spirit.