Racines

With just 18 seats and warm wood interiors, Racines feels closer to a private dining space than a formal restaurant. At the centre of it all is chef-owner Romain Dupeyre, whose cooking traces back to his upbringing in Nice and the broader culinary traditions of southern France and the Mediterranean. The menu unfolds as a tasting experience, either the nine-course ‘Plénitude’ or the slightly shorter ‘Genèse’, with dishes that move between French technique and global influences picked up throughout Dupeyre’s career. Storytelling plays a quiet role throughout the meal. Ingredients may be presented to the table before a course arrives; vintage tins inspired by postcards from Nice hold amuse-bouches; diners choose a knife engraved with a place or person meaningful to the chef. These details add a personal layer to a dinner that already feels intimate by design. Despite its size, the wine list is serious, leaning heavily French and offering thoughtful pairings for the tasting menus. 

Tatler Tip

Book seats at the kitchen counter; it’s the best way to watch the dishes come together and chat with Dupeyre as the evening unfolds.