Nick on 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.
Latest Nick on restaurants
Nick on restaurants
尼克一周中最喜欢的一餐
周六午餐有什么特别之处？这是一个关于在梅费尔最新开业餐厅享用午餐的故事。非常精致！ 40多年来，这一直是我一周中最喜欢的一餐。事实上，自从那个时代开始，当时我自己的餐厅会关门，而我们作为一个不断壮大的家庭...
Nick Lander
Sunday 21 December 2025
• 1 min read
More Nick on restaurants
Nick on restaurants
A version of this article is published in the Financial Times. A week in Tuscany last month was very beautiful...
Nick on restaurants
The two menus (battle-worn, from a reviewer's pocket) shown below share several similarities. Both are written quite plainly in black...
Nick on restaurants
A version of this article is published by the Financial Times. See also How not to eat out. Hide restaurant...
Nick on restaurants
May and June must be two of the best months to be in Paris. The days are long. The weather...
Nick on restaurants
A version of this article is published by the Financial Times. Only one question kept bothering me after our highly...
Nick on restaurants
See also Changing States of somm. Last week I gave a talk in Barcelona entitled ‘Wine experiences from the greatest...
Nick on restaurants
A version of this article is published by the Financial Times. On the second, unofficial day of spring precisely a...
Nick on restaurants
There is a notion that I subscribe to, and I may even have initiated, that the walls of every restaurant...
Nick on restaurants
A version of this article is published by the Financial Times. I first met Josh Katz and Eran Tibi about...
Nick on restaurants
I accepted an invitation to join a lunch organised by Jaume Marín, the marketing director of the Costa Brava Tourist...
Nick on restaurants
A version of this article is published by the Financial Times. There were three separate occasions when as a restaurateur...
Nick on restaurants
A version of this article is published by the Financial Times. My seat at a table for two at Lorne...
Nick on restaurants
Today, every restaurant has to have a website. But in the case of the three very different London restaurants I...
Nick on restaurants
A version of this article is published by the Financial Times.
As he approaches his sixtieth birthday, chef Chris Galvin...
Nick on restaurants
This is an article that I write most reluctantly. I hate putting restaurants into lists, whether it is the World’s...
Nick on restaurants
A version of this article is published by the Financial Times. Every year I look forward to the Chinese New...
选择方案
Celebrating 25 years of the world’s most trusted wine community
In honour of our anniversary, enjoy 25% off all annual and gift memberships for a limited time.
Use code HOLIDAY25 to join our community of wine experts and enthusiasts. Valid through 1 January.
会员
$135
/year
适合葡萄酒爱好者
- 存取 287,149 条葡萄酒点评 & 15,838 篇文章
- 存取《牛津葡萄酒指南》及《世界葡萄酒地图集》
核心会员
$249
/year
适合收藏家
- 存取 287,149 条葡萄酒点评 & 15,838 篇文章
- 存取《牛津葡萄酒指南》及《世界葡萄酒地图集》
- 提前 48 小时获取最新葡萄酒点评与文章
专业版
$299
/year
供个人葡萄酒专业人士使用
- 存取 287,149 条葡萄酒点评 & 15,838 篇文章
- 存取《牛津葡萄酒指南》及《世界葡萄酒地图集》
- 提前 48 小时获取最新葡萄酒点评与文章
- 可将最多 25 条葡萄酒点评与评分 用于市场宣传（商业用途）
商务版
$399
/year
供葡萄酒行业企业使用
- 存取 287,149 条葡萄酒点评 & 15,838 篇文章
- 存取《牛津葡萄酒指南》及《世界葡萄酒地图集》
- 提前 48 小时获取最新葡萄酒点评与文章
- 可将最多 250 条葡萄酒点评与评分 用于市场宣传（商业用途）