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
Nick on restaurants
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...
Nick Lander
Sunday 7 December 2025
• 5 min read
Nick on restaurants
Alta, an oasis of calm – for now
Nick Lander
Sunday 30 November 2025
• 1 min read
More restaurant reviews
Nick on restaurants
Dinos, short for Constantine, Stergides and Panos Deligiannis are the Little and Large of wine and food in Greece today...
Nick on restaurants
This is a version of an article also published by the Financial Times. Over a recent dinner in the private...
Nick on restaurants
I have long maintained that there is a specific reason why restaurants need restaurateurs, the profession spawned by Paris restaurants...
Nick on restaurants
A version of this article is published by the Financial Times.
Experience counts, scores of years of it, in fact...
Nick on restaurants
Pierre Troisgros, 87 and the baldest diner in this picture but still pretty hale and hearty despite a couple of...
Nick on restaurants
A version of this article is also published by the Financial Times. Chefs, restaurateurs and their backers have a habit...
Nick on restaurants
I enjoyed my first meal at The German Gymnasium next to London's Eurostar terminal at St Pancras while the builders...
Nick on restaurants
This is a version of an article also published by the Financial Times. New York’s culinary reputation has been built...
Nick on restaurants
It is now very obvious to anyone travelling to the US that food, wine and the hospitality industry receive so...
Nick on restaurants
Walking across New York's Union Square last Wednesday with Danny Meyer at 7.45 am in the autumn sunshine as farmers...
Nick on restaurants
A quarter-century is a long time in any relationship, whether amorous or business. For a restaurant to survive this long...
Nick on restaurants
This is a version of an article also published by the Financial Times. Although the style and service of food...
Free for all
This is a longer version of an article also published by the Financial Times. How to get the most from...
Nick on restaurants
14 October 2015 Yesterday Danny Meyer, head of Union Square Hospitality and the most respected restaurateur in New York, perhaps...
Nick on restaurants
This week I was involved in this year’s award ceremony for the best places to eat and drink in Oxfordshire...
Nick on restaurants
This is a version of an article also published by the Financial Times. At the end of my first meal...