Texture Restaurant

Located on a quiet corner just off Portman Square in the Mostyn Hotel, this ambitious new restaurant hit the ground running when it opened back in 2007. It's the first venture for two young and enthusiastic professionals with CVs of pedigree who originally met whilst working at Le Manoir aux Quat' Saisons; namely chef Agnar Sverrisson and manager and master sommelier Xavier Rousset - who runs the polished and knowledgeable front-of-house team. The Georgian ornate-ceilinged restaurant itself has a cool, elegant, modern tone with leather chairs, polished-wood floors, large windows and a simple muted-cream décor, while a 30-seat champagne bar sympathetically divides the room. Sverrisson's European cuisine may have its roots in the classics, but the style is light and contemporary, driven by the best seasonal ingredients, and comes with creative twists and Icelandic influences from his Nordic homeland. Highly accomplished technical skill, immaculate attention to detail and presentation, fresh, clean flavours and, in tune with the restaurant's name, plenty of diverse textures, are all delivered on an appealing array of menus, including lunch (one-priced, starter-sized medley of dishes), carte and tasting options. So expect the likes of Scottish scallops with cauliflower textures to open, and perhaps Lancashire suckling pig (slow cooked for 12 hours) served with squid and bonito sauce for a main course. The wine list is a corker, with a cracking array of bubblies too.

On the corner of Seymour St and Portman St
Nearest station: Marble Arch/Bond St

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