The Prince Arthur is an upscale restaurant in Belgravia led by Basque chef Adam Iglesias. Set in a lavishly restored pub, it fuses traditional pub elements with high-end dining, offering an iced seafood counter and luxurious caviar dishes. The restaurant avoids the typical gastropub label, instead embodying a new era of 'turbo-bougie' establishments as pubs adapt to changing culinary standards. Through thoughtful design and sophisticated menus, The Prince Arthur aims to redefine what dining in a bar setting means, appealing to food lovers seeking fine dining in a familiar context.
Afternoon teas are served with a refined twist, and the seafood counter offering a selection of fresh lobsters and sea urchins sets a high standard.
The Prince Arthur, while housed in a pub-like structure, transcends traditional gastropubs, aiming for a new category of elevated dining experience.
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