"Wiltons is a restaurant with a past so long and steady that it feels less like a business and more like a living narrative of London. Its history goes back to 1742, when George William Wilton sold oysters on the streets before moving into premises that would become a fixture of the city's dining life. Step inside today, and the weight of those centuries is felt immediately."
"A space that has quietly outlasted countless eras, constant in the conviction that genuine hospitality needs no theatrics. Lighting is soft and forgiving. Fitted carpets mute every footstep and dampen the voices of enthusiastic diners to a gentle whisper. Subtle oyster motifs appear here and there, a nod to heritage. British Racing Green velvet banquettes line the room, elegant chairs arranged with precision."
Wiltons dates to 1742, beginning with George William Wilton selling oysters on the street before moving into permanent premises that became a long-standing London dining fixture. Seafood remains the focus, though game and grilled meats are available. The dining room retains a classic, hushed atmosphere with soft lighting, fitted carpets, oyster motifs, British Racing Green velvet banquettes, etched-glass booths and precise, unhurried service. The house Champagne, Wiltons Cuvée by Beaumont de Crayeres — a Chardonnay, Pinot Noir and Pinot Meunier blend with black-grape forward fruitiness — has been supplied for over forty years and pairs well with Wiltons oysters.
Read at www.london-unattached.com
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