Victoria

The story

Victoria Restaurant Review: Classical Cooking in London

Precision Over Presentation

Guests seeking classical Swiss cooking in London will find it at Victoria, where chef Simon Anderegg prioritizes exact technique over theatrical display. His background under masters Frédy Girardet and Eckart Witzigmann shows in every plate, where disciplined training meets a distinct personal hand. The kitchen delivers a degustation menu built on clean lines and steady execution rather than fleeting trends.

Signature Preparations

The dining room opens with tuna carpaccio served slightly warm, dressed in a sharp soy and citrus vinaigrette alongside crisp green and white asparagus. Later courses feature ravioli filled with pan-fried duck liver, their paper-thin wrappers holding a rich filling balanced by fresh spring onions. A recommendation for Dover sole or seared scallops highlights his skill with delicate proteins, particularly the scallops finished with a bright red pepper sauce.

Terrace Dining and Seasonal Finishes

Meals extend onto the terrace of the historic hotel, offering a relaxed setting for Swiss kitchen traditions without pretense. The space maintains the building’s established character while keeping the focus squarely on the food. Dessert arrives under the modest title “Zweimal Apfel,” pairing a golden, caramelized tarte tatin with a lightly toasted apple cookie, all grounded by a curated list of selected Swiss wines available by the glass.