The best restaurants in Fitzrovia

This is the second restaurant from the people behind the hugely successful Bao in Soho. Expect the usual bao buns but with many small and sharing dishes that are unique to this branch too. And they also take bookings too - so that's something of a blessing.

This is the main restaurant at the London Edition and Jason Atherton is in charge of things. Expect a more upmarket affair to some of Atherton's other spots and a frankly jaw-dropping room too.

Ledbury chef James Knappett and his wife Sandia Chang, (sommelier at Roganic) have opened a restaurant of two halves. This is the hot-dog half at the front of the restaurant, serving up gourmet hot dogs alongside Grower champagne and other sparkling wines.

This is the latest restaurant from the people behind the very successful Portland. Expect seasonal dishes, plenty of wine on tap and some very special flatbread too.

Foley's Tasting Kitchen in Fitzrovia is headed up by Head Chef Mitz Vora - who's been Sous Chef at the ever-hot The Palomar. He's the sole creator of the menu at Foleys, which is "experimenting with food from around the world with trade route twists and influences".

The original Hakkasan is tucked down a tiny alleyway just off Tottenham Court Road. Step inside though and you're transported to a Chinese den of black laquer and gold. Awarded a Michelin star two years after opening, it's retained it every year since.

This restaurant Fitzrovia comes from Sarit Packer and Itamar Srulovich, a team that used to work at Ottolenghi and Nopi. The restaurant specialises in Middle Eastern cuisine and it's rated by many as one of the best restaurants in the area, and has a sister restaurant too - Honey & Smoke.

The duo behind Shoreditch's popular Oklava restaurant,Selin Kiazim and Laura Christie, are opening another restaurant, this time in Fitzrovia, where they'll be making Turkish pasta in the window and serving up an eclectic selection of wines.

This Peruvian restaurant is from Virgilio Martinez, former Executive Chef at Astrid y Gaston, listed on the San Pellegrino World’s Best Restaurants list. It aims to "integrate Peruvian traditional cuisine with a modern and contemporary twist."

Recently best known for MasterChef, the ex Le Gavroche chef has opened her own place on Charlotte Street. Expect fine dining at its best and her sommelier husband in charge of the wine.

From humble beginnings as a Spitalfields food truck to a full blown sandwich restaurant and dive bar in Fitzrovia, Passyunk Avenue has arrived in its new bricks-and-mortar form to ply us with cheesesteaks, meatball sandwiches and more.

This "informal" restaurant features former head chefs from both Arbutus and Wild Honey as Alan Christie and Colin Kelly go it alone. It's divided into a bar area at the front and more traditional dining down the back. Expect some excellent value on their special tasting menus too.

Since it opened in 1991, Pied a Terre has launched the careers of Richard Neat, Tom Aikens and Shane Osborn. Expect exquisitely sourced and prepared ingredients from this Michelin-starred kitchen.

This restaurant is from Will Lander (Quality Chop House) and Daniel Morgenthau (formerly 10 Greek Street) who have teamed up for an all-day restaurant on Great Portland Street.

Yotam Ottolenghi's new restaurant in Fitzrovia is a bit of a departure. Veg is still at the heart, but this place with an ex-Grain Store chef will see them using fire and fermentation more.

Kitchen Table is in many ways the main event of the two-part restaurant from James Knappett and Sandia Chang (also including Bubbledogs). Here you can expect a new meal almost every visit as the menu evolves depending on the chef's preferences and the seasons. And all this in a setting that sees you seated around the open kitchen watching and interacting with the chefs.

Also known for his appearances on Saturday Kitchen, this is Jun Tanaka's first solo venture. It's a French/Mediterranean neighbourhood style restaurant which uses fine dining cheffing techniques but with a more casual feel. So expect a mix of small plates and larger dishes, with a Michelin touch.