The story
At Gauthier - Soho, the kitchen reimagines French culinary tradition through a plant-based lens. Located at 21 Romilly Street in the heart of London's Soho, this restaurant has earned a Michelin recommendation for its refined approach to vegan and vegetarian dining.
The atmosphere is one of understated elegance—a space where the warmth of the welcome matches the precision of the cooking. The dining room, with its classic Soho townhouse charm, sets the stage for a meal that is both sophisticated and approachable.
The cuisine at Gauthier - Soho is built on a deep respect for vegetables, fruits, and herbs. The kitchen sources the finest seasonal produce, transforming it into dishes that are as visually striking as they are flavourful. This is not food that substitutes or mimics; it celebrates the inherent richness of plants. The result is a menu that appeals to both committed vegans and curious omnivores alike, proving that plant-based cooking can be every bit as complex and satisfying as its traditional counterparts.
The restaurant is open for lunch from Tuesday to Saturday at 1pm, and for dinner Tuesday through Thursday from 5-10pm, with extended hours until 10.30pm on Friday and Saturday. The space is air-conditioned, ensuring comfort year-round. Whether you are celebrating a special occasion or simply seeking an exceptional meal, Gauthier - Soho offers a distinctive experience in London's dining scene. Private dining and gift vouchers are also available for those looking to share the experience.
Recognition
Ambience
Details
History
A serene haven on the streets of Soho, Alex Gauthier’s boutique townhouse (ring the doorbell to gain entrance) features dazzlingly white dining rooms, with heavy starched tablecloths and mirrors providing an apt backdrop for some genuinely progressive cooking. Gauthier has been exploring the possibilities of vegan cuisine for many years, creating what he describes as a vision of ‘French gastronomy without using animals’. His artistry, techniques and inspiration may be wholly Gallic, but the results on the plate speak of cuisine sans frontières . Guests now choose from the full ‘ grand diner ’ tasting menu or a shorter and cheaper ‘ petit diner ’ served from 5pm most evenings. The repertoire is emphatically seasonal and endlessly creative: a centrepiece entitled ‘barbecued loin of kohlrabi’, for example, involves charred slices of the bulb-shaped brassica ringed by cucumber, samphire and sea broth, with the addition of sake-infused beurre blanc. Other summer offerings could range from a serving of heritage Norfolk carrot – a ‘soft and crunchy composition’ scented with tarragon and served alongside a little cup of burnt orange cappuccino – to roast fennel splayed out atop a melange of Szechuan pickled blackberry, borlotti beans, fennel and blackcurrant leaf tea. As proceedings drift towards sweetness, Gauthier’s kitchen might create peach with green shiso and lime sorbet or a Norvegienne brûlée with English strawberries and sablé breton. Harmonious wine pairings complement the cuisine, with France as the main contender and a wholehearted commitment to vintages produced without animal products.
3 Rosette Award for Culinary Excellence
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