26-29 Dean Street, Soho, London W1D 6LL
Type of cuisine: British
Average price: £45.00 Nearest tube: Tottenham Court Rd
Quo Vadis is not only one of London's most famous restaurants but it's also one of the capital's most beautiful venues. Sam and Eddie Hart, the owners of top Spanish restaurants Fino and Barrafina, are delighted to re-open this iconic restaurant, which has been brought back to its former glory with a Dining Room on the ground floor, Members Club and two Private Function Rooms on the 1st and 2nd floor respectively. In a bid to recreate the history and grandeur of the great Grill Rooms of London, designers Andy Martin Associates have created an elegant dining room space with beautiful leather seating, sophisticated fabrics and other precious materials used in detailing. Food follows a traditional English theme most of the way with starters such as Crab Mayonnaise, Asparagus and butter or Brown Shrimp on Toast followed by Roast Saddle of Lamb, Grilled Dover Sole or Poached Eggs with Artichoke and Hollandaise, not forgetting the absolute staples such as 28 Day Lincoln Red Beef with Chips in all the various cuts or Veal Cutlet with Sage, both from the fantastic grill section. With a superb wine list and excellent service to match, it's no wonder that Quo Vadis has returned to its former glory days as one of London's finest restaurants. Highly recommended and essential to book in advance.
Book your table online
Book your table at Quo Vadis using the online booking form to the right. Your restaurant reservation will be confirmed immediately and placed directly into the restaurant's reservation system. You will then be sent an instant email confirmation giving you peace of mind that your table is booked.
Booking cancellations
Cancel an existing booking.
Mon-Sat 12N-3pm/5.30pm-11pm
Fine Dining
20 Sep 09
Quite simply dining at this restaurant was a delightful experience, with superb food and excellent service to match. I would like to congratulate the management and staff and wish you ongoing success. Well done!
Alan Stevens
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