From the 28th floor of the Park Lane Hilton, with floor-to-ceiling windows providing a breathtaking view of the city’s most memorable landmarks, Galvin at Windows delights diners and critics with its blend of classic French cuisine and modern worldwide elements. Overseen by chef patron Chris Galvin and head chef Marc Hardiman, the restaurant – along with the 10° Sky Bar – has been offering guests an incredible meal or drink in an even more incredible setting.

Modern in appearance, Galvin At Windows supplies expectant visitors with menus encompassing everything great and good about seasonal British cooking. The restaurant is a prime example of critically loved fine dining in an atmosphere which blends modern formality with a relaxed and fun atmosphere. It’s high-end but there’s no need to stand on ceremony here, and as such it draws a mixed crowd who come more for the lauded dishes than excessive refinement.

It’s easy to see why the food is so well-liked. Three or four contrasting elements which rely on modern technique as well as sensible provenance – organic eggs, date consommé, crispy pig trotter, oyster emulsion – hang together well in dishes which look as good as they taste. Fillet of wild salmon might be served with ‘jus of the earth and sea’. John Dory could arrive with cauliflower purée, curry oil and golden raisins, a combination of accompaniments which is rapidly becoming classic but which is elevated here by the spiced oil. Cornish spring lamb is served with anchovy and caper vinaigrette, and shepherd’s pie.

Desserts are paired with recommended wines, and the full wine list itself is extensive and largely organic or ‘pure’ - with a strong French and Italian focus, plus a nod to the New World. The bar menu is also extensive, and canapés are available alongside your cocktails and drinks.