Nick über Restaurants
Nick Lander – aka Mr Jancis Robinson – was the Financial Times restaurant critic from 1989 to 2022. Now, every Sunday, he writes about restaurants exclusively for us. To stay abreast of his reviews – which are free for everyone to read – sign up for our weekly newsletter.
Aktuelles Nick über Restaurants
Mehr Nick über Restaurants
Nick über Restaurants
This article was also published in the Financial Times. ZUNI CAFÉ, SAN FRANCISCO This menu excites me visually on several...
Nick über Restaurants
This article was also published in the Financial Times. 'I am reeling from the news about the imminent closure of...
Nick über Restaurants
This article was also published in the Financial Times. The sun had finally come out and those on both sides...
Nick über Restaurants
Lunch and dinner last Thursday on the Fourth of July will go down as professionally the most memorable in my...
Nick über Restaurants
This article was also published in the Financial Times. Fish and chips, that quintessentially British combination, is a dish that...
Nick über Restaurants
This article was also published in the Financial Times. I was standing on the terrace of Palas Cerequio, once a...
Nick über Restaurants
This article was also published in the Financial Times. Although the season for the annual award ceremonies in food and...
Nick über Restaurants
This article was also published in the Financial Times. José Andrés at Jaleo (pictured), Jamie Leeds at Hank's Oyster Bar...
Nick über Restaurants
The Shard, which now towers above the renovated entrance to London Bridge station, divides opinion as to its aesthetic merits...
Nick über Restaurants
This article was also published in the Financial Times. June brings a smile to the faces of London's restaurateurs for...
Nick über Restaurants
This article was also published in the Financial Times. An email from friends in Australia presented me with an immediate...
Nick über Restaurants
This article was also published in the Financial Times. I have never yet devoted this column to a restaurant I...
Nick über Restaurants
This article was also published in the Financial Times. Gerald Diffey, wearing a dapper grey suit, stood by the striking...
Nick über Restaurants
This article was also published in the Financial Times. Alan Yau and his backers have just agreed to pay over...
Nick über Restaurants
This article was also published in the Financial Times. La Table des Anges in the shadow of Montmartre and Les...
Nick über Restaurants
This article was also published in the Financial Times. Balthazar, the French brasserie that has played to full houses since...
Wählen Sie Ihre Mitgliedschaft
For the dad who loves wine
Start your membership this Father’s Day with 20% off a full year. Expert reviews, honest writing, no guesswork. Or, gift a membership and save 20%.
Enter code DAD20 at checkout. Offer ends 22 June.
Mitglied
$135
/Jahr
Ideal für Weinliebhaber
- Zugang zu 295,558 Weinbewertungen und 16,100 Artikeln
- Zugang zu The Oxford Companion to Wine und The World Atlas of Wine
- Access askJancis, our AI wine assistant
Inner Circle
$249
/Jahr
Ideal für Sammler
Everything in “Member”, plus:
- Early access to the latest wine reviews, 48 hours in advance
- Early access to the latest articles, 48 hours in advance
Professional
$299
/Jahr
Für Weinprofis (Einzelnutzer)
- Zugang zu 295,558 Weinbewertungen und 16,100 Artikeln
- Zugang zu The Oxford Companion to Wine und The World Atlas of Wine
- Access askJancis, our AI wine assistant
- Frühzeitiger Zugang zu den neuesten Weinbewertungen und Artikeln, 48 Stunden im Voraus
- Gewerbliche Nutzung von bis zu 25 Weinbewertungen und -punkten für Marketingzwecke
Gewerblich
$399
/Jahr
Für Unternehmen in der Weinbranche
Everything in “Professional”, plus:
- Gewerbliche Nutzung von bis zu 250 Weinbewertungen und -punkten für Marketingzwecke
- Access to submit wines for review
- Offer memberships to your employees and manage them from a single place
- API access available for an additional fee