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
Nick über Restaurants
Ballymaloe's charms
An international institution in the southern Irish countryside. In 2011 I travelled to Ballymaloe House, a 40-minute drive from Cork, Ireland, to stay the night and to interview the late...
Nick Lander
• 1 min read
Mehr Nick über Restaurants
Nick über Restaurants
A beacon of fine food and wine in south London.
Eleven years ago, shortly before our son Will became a...
Nick über Restaurants
Nick finally reports from London! Above, the Victorian monument that is St Pancras as seen by a drone. The Midland...
Nick über Restaurants
Nick describes the ideal Saturday morning in Paris, which of course includes a great restaurant discovery.
It began with breakfast...
Nick über Restaurants
When in this gastronomic capital, wine lovers should head straight to the restaurant run by Txomin Rekondo and his daughter...
Nick über Restaurants
Just three of the places in the Sherry Triangle savoured by Nick this week, not least for their relatively low...
Nick über Restaurants
Nick is knocked out by another Norwegian city. See also Eating out in Oslo.
On the advice of friends, we...
Nick über Restaurants
Nick and Jancis were given a warm welcome in Oslo this week. Three strong recommendations below.
For herring
My brother’s...
Nick über Restaurants
Three very different combinations of restaurant and hotel considered.
Whether you see them as ‘hotel dining rooms’ or ‘restaurants within...
Nick über Restaurants
Restaurant rules, and a lamented London closure.
As soon as we walked onto the shady terrace of the Grand Café...
Nick über Restaurants
Three restaurants declined as past, present and future by Nick. Atmospheric image of Sardinia's capital courtesy of Jeremy Woodhouse via...
Nick über Restaurants
A vegetable-dominated, all-female enterprise in the hills of the Haut-Languedoc has won great acclaim. Nick went to investigate. Image above...
Nick über Restaurants
In a follow-on from From Paris to the Med Nick recommends a simple but satisfying restaurant in Burgundy and one...
Nick über Restaurants
Long-standing readers of this column may be aware of Nick’s equally long-standing professional admiration for the chef Henry Harris, above...
Nick über Restaurants
A trio of restaurants in France – in Paris, Châteauneuf-du-Pape and Marseille. Above, chef Christophe Hardiquest of La Mère Germaine...
Nick über Restaurants
Hospitality lessons from three Tuscan wineries and three chefs. Above, Franco Sangiacomo, a Tuscan returnee from DC, now at Francesco...
Nick über Restaurants
How two chefs (eventually) pleased their parents.
Never underestimate the influence of a properly made baguette.
That is the only...
Wählen Sie Ihre Mitgliedschaft
Mitglied
$135
/Jahr
Ideal für Weinliebhaber
- Zugang zu 295,210 Weinbewertungen und 16,092 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 295,210 Weinbewertungen und 16,092 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