Modern European | Soho, Fitzrovia, Covent Garden

Ollie Dabbous, ex Head Chef of Mayfair's Texture (and also former of Le Manoir aux Quat' Saisons) has opened his own Modern European restaurant in the space that previously held famed Internet cafe Cyberia. It has a street-level dining room and basement bar. The menu will change seasonally, and feature a range of small dishes.

Restaurant details

39 Whitfield Street, London W1T 2SF
Nearest tube: 
Goodge StreetNearest station: Goodge Street
Telephone number: 0207 323 1544
Michelin star 1 Michelin star

Opening times: Monday - Saturday: 12pm-3pm; 5.30pm-11.30pm

More info: 
  • Private Hire available
  • Bar area

Contact restaurant

Best for: 
Fine Dining


Swap Start/End
39 Whitfield Street, London W1T 2SF


Critic reviews - total score 9 out of 10

Critics' score: 10
Andy Lynes Metro
Reviewed on September 26, 2012
"Although there’s no physical resemblance, Dabbous is more the ‘Bolt of haute’ (cuisine), streaking effortlessly past his peers with his elegant simplicity. Catch him if you can." READ REVIEW

Critics' score: 4
Richard & Peter Harden's Estimated score
Reviewed on September 14, 2012
"...the bare-faced cheek of demanding so much money for a meal which was so grossly uninspired, unexciting and unsatisfactory." READ REVIEW

Critics' score: 9
Tim Hayward FT Estimated score
Reviewed on June 09, 2012
"Hospitality is not just food but the generosity of spirit with which it’s offered, and Dabbous pulls this off – the highest quality cooking that’s accessible not only in price but also in its intent and its delivery." READ REVIEW

Critics' score: 8
Zoe Williams Telegraph
Reviewed on June 04, 2012
"Oh, I have so much more to say: the buttery honey-baked apple that arrived with the cheese was better than about 90 per cent of all the desserts I've had." READ REVIEW

Critics' score: 10
AA Gill Sunday Times
Reviewed on May 20, 2012
"Every single dish, every plate made with such finesse, such a careful balance of flavour and texture, so much dexterous consideration for how it will be eaten, the most pleasing and simplest way to show off each ingredient to its best advantage." READ REVIEW

Critics' score: 8
Jay Rayner Observer Estimated score
Reviewed on May 06, 2012
"So, how good is it? In places, very... Dabbous's food is, for the most part, exceptionally balanced and thought out." READ REVIEW

Critics' score: 9
Chris Pople Cheese & Biscuits
Reviewed on April 18, 2012
"...believe me when I tell you, the highlights of this meal - every course from the coddled egg to the Iberico pork inclusive - rank up there with anything else you can pay for in London." READ REVIEW

Critics' score: 9
John Lanchester Guardian
Reviewed on April 14, 2012
"Superbly skilled and technically inventive cooking, but with no napery and faffing and need to sit up straight." READ REVIEW

Critics' score: 9
Richard Vines Bloomberg Estimated score
Reviewed on April 09, 2012
"When a restaurant becomes a talking point, some diners suspect astute PR. It passed me by. All the buzz I got was from diners... It’s a long wait for a table at Dabbous. It’s worth it." READ REVIEW

Critics' score: 8
Giles Coren Times
Reviewed on March 10, 2012
"...they are going to shower the chef here, 28-year-old Ollie Dabbous, with every prize and gong and rosette that is known to man, until he can’t see out over the top of them." READ REVIEW

Critics' score: 9.5
Amol Rajan Independent
Reviewed by February 26, 2012
"Apart from Brunswick House Café (which, admittedly, is run by a mate of mine), there is nowhere in London to match his outstanding new establishment." READ REVIEW

Critics' score: 10
Fay Maschler Evening Standard
Reviewed on February 02, 2012
"Silky mashed potato, onto which roasting juices had been poured and black truffle shaved, was arguably the perfect start to a meal when appetite is keenest. It also showed that the chef really understands eating pleasure." READ REVIEW

Critics' score: 10
Guy Dimond Time Out
Reviewed on February 01, 2012
"...the extraordinary dishes, with their sometimes earthy or even metallic flavours, are as cutting-edge as you'll find anywhere - just as Cyberia once was in the medieval period of the internet, years before the term 'Google' was even coined." READ REVIEW

Critics' score: 10
Stephen Farmer View London
Reviewed on February 01, 2012
"The industrial décor might divide opinion but the food certainly shouldn’t. This is accessible, affordable and brilliant cooking from one very talented chap." READ REVIEW