Prince Arthur Chelsea

Prince Arthur first made its name in Belgravia, where its Basque dining room earned recognition in the Michelin Guide for two consecutive years. Its new home on Draycott Avenue takes that concept further, as a restaurant and bar set across two floors of a Chelsea corner building.

The ground floor restaurant seats 79, with arched floor to ceiling windows along two walls and a bespoke fire at the centre of the room, echoing the wood fired grill in the kitchen. A further 16 seats wrap around the outside of the building for dining al fresco.

Head Chef Adam Iglesias, who led the kitchen in Belgravia, returns to oversee a seasonal menu cooked over live fire using Basque techniques. Seafood is a focus, with a counter where guests can choose their fish, caviar produced in house, and meat and fish dry aged on site. Favourites from Belgravia remain, including sea urchins, txuleta, carabineros, whole turbot and lobster rice.

The wine list is hand picked with an emphasis on Spanish and French producers, and the Guinness that became a Belgravia favourite is still poured through the same specialist system used in Irish pubs.

Upstairs, the Chelsea Music Bar takes its cue from the late night listening bars of Tokyo, pairing a vinyl programme and live performances with a serious cocktail list, low seating and a long bar for staying late after dinner.