Andrew Edmunds

This very well may be central London’s most romantic restaurant. A far cry from the sleek, über-designed spaces of most new spots, this is a good old-fashioned canteen within a townhouse, with rickety wooden tables for two (or four), mismatched chairs, tapered candles in empty wine bottles, and a cozily intimate atmosphere. Dishes are eclectic yet unfussily British—black pudding with caramelized apples and chive crème fraîche; poached wild sea trout with Jersey royal potatoes, samphire (freshwater seaweed), and pickled cucumber—all made with top-quality ingredients.