Belon

Hidden above Elgin Street, Belon’s dining room remains intimate and quietly elegant. Since stepping into the role of head chef, Mina Güçlüer has begun shaping the menu with a perspective that feels both thoughtful and personal. The foundation remains unmistakably French, but there are subtle shifts in tone. Fluke aged and cured before meeting bergamot and black lime arrives bright and finely balanced. Foie gras with plum and eiswein leans into richness while keeping sweetness and acidity in check. Brioche beef tartare with caviar offers a moment of indulgence, echoing Belon’s earlier signatures while moving them somewhere slightly new. Service moves swiftly and attentively without ever hovering, the kind of hospitality that keeps the evening flowing effortlessly. The wine programme follows the same philosophy. Carefully curated and thoughtful, with pairings that complement the kitchen’s clarity of flavour.

Tatler Tip

Book the chef’s counter for a close-up view of the kitchen at work, the quiet choreography behind Belon’s cooking is part of the experience.