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.
レストラン巡り
ニックのレストラン巡り
ドッポ（Doppo） – イタリア料理店なのか、そうでないのか？
ロンドンのソーホーにあるワイン愛好家にとっての宝石のような店。巨大なワインリストの一部（一時的に盗まれた）を写真上に示す。 ディーン・ストリートのドッポでのランチで味わった本質的にイタリア的な喜び—...
ニック・ランダー
2026年3月8日 日曜日
• 1 分で読めます
More restaurant reviews
ニックのレストラン巡り
This is a longer version of an article also published in the Financial Times. Restaurateurs are fully aware that the...
ニックのレストラン巡り
This article was also published in the Financial Times. I realise my limitations when it comes to writing this column...
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 article was also published in the Financial Times. As a cigar smoker who welcomes the complete and long overdue...
ニックのレストラン巡り
This article was also published in the Financial Times. Edinburgh seems to incorporate the old and the new more easily...
ニックのレストラン巡り
This is a longer version of an article also published in the Financial Times. Next Thursday March 8th Antonio and...
ニックのレストラン巡り
This article was also published in the Financial Times. Even after a delicious bowl of pumpkin soup with girolles and...
ニックのレストラン巡り
This article was also published in the Financial Times. After the first of the three meals during which 80 top...
ニックのレストラン巡り
This article was also published in the Financial Times. On today’s restaurant tables, the flat rimmed, round plate is seen...
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
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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
This article was also published in Business Life . The Old Spot in Wells, Somerset, boasts Ian Bates’s excellent cooking...
ニックのレストラン巡り
This article was also published in the Financial Times. Vienna possesses all the ingredients for the ideal restaurant city. Its...
ニックのレストラン巡り
This article was also published in the Financial Times. ‘Good morning, Oxo Tower reservations, how can I help?’ By the...
ニックのレストラン巡り
This article was also published in the Financial Times. If 2006 has left this restaurant correspondent feeling more than replete...