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, with occasional contributions from other food-obsessed members of the JancisRobinson.com team.
Restaurant reviews
ニックのレストラン巡り
Poon's – now of Somerset House
A daughter revives memories of her parents’ much-loved Chinese restaurants. The surname Poon has long associations with the world of hospitality and Chinese cooking. From a restaurant in Macau where...
ニック・ランダー
Sunday 7 December 2025
• 5 分で読めます
More restaurant reviews
ニックのレストラン巡り
Dinos, short for Constantine, Stergides and Panos Deligiannis are the Little and Large of wine and food in Greece today...
ニックのレストラン巡り
This is a version of an article also published by the Financial Times. Over a recent dinner in the private...
ニックのレストラン巡り
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ニックのレストラン巡り
A version of this article is published by the Financial Times.
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ニックのレストラン巡り
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ニックのレストラン巡り
A version of this article is also published by the Financial Times. Chefs, restaurateurs and their backers have a habit...
ニックのレストラン巡り
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ニックのレストラン巡り
This is a version of an article also published by the Financial Times. New York’s culinary reputation has been built...
ニックのレストラン巡り
It is now very obvious to anyone travelling to the US that food, wine and the hospitality industry receive so...
ニックのレストラン巡り
Walking across New York's Union Square last Wednesday with Danny Meyer at 7.45 am in the autumn sunshine as farmers...
ニックのレストラン巡り
A quarter-century is a long time in any relationship, whether amorous or business. For a restaurant to survive this long...
ニックのレストラン巡り
This is a version of an article also published by the Financial Times. Although the style and service of food...
ニックのレストラン巡り
14 October 2015 Yesterday Danny Meyer, head of Union Square Hospitality and the most respected restaurateur in New York, perhaps...
ニックのレストラン巡り
This week I was involved in this year’s award ceremony for the best places to eat and drink in Oxfordshire...
ニックのレストラン巡り
This is a version of an article also published by the Financial Times. At the end of my first meal...