Awarded two Michelin stars, ALEX DILLING restaurant at the Café Royal Hotel offers an ideal setting for an exclusive, intimate dinner where guests can savor traditional French dishes with a contemporary twist in a warm and welcoming atmosphere, right in the heart of Regent Street.
Alex’s first standalone restaurant, with just 34 seats, opened on September 1, 2022, is an exceptional example of pure indulgence.
Alex Dilling, born in London and raised in New York City, draws inspiration from his culinary heritage. As a child, he cherished his mother’s cooking and spent quality time with his grandfather, who introduced him to the art of sourcing and preserving seasonal produce. This passion for culinary exploration continued into adulthood, where he traveled extensively, acquiring diverse techniques and flavors.
Alex’s culinary journey began under the esteemed tutelage of Alain Ducasse at Adour in New York. Guided by Didier Elena and Tony Esnault, he and his team achieved the remarkable feat of earning two Michelin stars in early 2012. After honing his skills at the caviar-focused restaurant Caviar Russe in New York City, where he earned his first Michelin star, Alex developed a profound appreciation for caviar, which remains a cornerstone of his culinary creations. Returning to London, Alex joined forces with Helene Darroze, leading the culinary team as Executive Corporate Chef. Under his guidance, The Greenhouse (two Michelin stars) flourished, captivating an international audience and elevating London’s gastronomic scene.
Now, with his own restaurant, Alex Dilling continues to enchant guests from around the globe with his exquisite and sumptuous dishes.
Rich flavor in every plate
On the very first evening of our stay at the illustrious Café Royal Hotel, we found ourselves irresistibly drawn to the celebrated Alex Dilling’s. There, Alex himself welcomed us with genuine warmth, personally unveiling each exquisite dish and weaving an enchanting story of its creation.
The menu opens with an elegant presentation of canapés, perfectly accompanied with a glass of Moët & Chandon Grand Vintage 2016, setting the tone for an evening of refined dining.
AGED KALUGA CAVIAR
Brown Crab, Cauliflower, Lilliput Caper & English Muffin
Wine pairing: Cave de Ribeauville, Riesling Alsace Grand Cru ‘Osterberg’
PÂTÉ DE CAMPAGNE
Iberico Pork Shoulder, Foie Gras
You can also substitute the pescatarian version:
ORKNEY SCALLOP
White Asparagus, Razor Clam, Champagne & Vanilla
Wine pairing: Jean-Michel Guillon Chambolle-Musigny;
Camille & Guillaume Boillot Puligny-Montrachet ‘Les Enseignères’
Each plate emerging from Alex Dilling’s kitchen feels like the opening chapter of a culinary novella. Exquisite in presentation, the dishes dazzle the eye first — delicate arrangements that seem almost too perfect to disturb. Then comes the slow revelation: layer upon layer of flavors, seamlessly intertwined, each note balanced against the next like a carefully composed symphony.
CORNISH BRILL
Cuttlefish, Basque Chorizo
Wine pairing: Réva, Barolo Ravera, 2019
As part of the carefully choreographed dining, an elegant bread service bridges the courses. An assortment of artisan breads arrives at the table, paired with velvety salted butter, offering a brief moment of indulgence that reflects the restaurant’s dedication to craftsmanship and detail.
HUNTER CHICKEN
Sauce Albufera
One of the highlights of Alex Dilling, a refined reimagining of a French classic. Corn-fed chicken arrives tender and golden, layered with savory mushroom duxelles and the smoky depth of Alsatian bacon. The presentation is as polished as the flavors: a smooth, decadent Albufera sauce is poured tableside, turning the dish into a small performance that delights as much as it satisfies. It’s a perfect example of the restaurant’s ability to marry traditional technique with contemporary elegance.
A refined wine pairing for this plate — Château Durfort-Vivens, a distinguished Grand Cru Classé from Margaux, vintage 1999
Turning to a sweet side A seasonal pre-dessert Champagne Rhubarb & Gariguette Strawberry
PERU 60% CHOCOLATE
Muscovado, Sobacha & Brown Butter
Wine pairing: Château Suduiraut Sauternes (Premier Grand Cru Classé) 2003
As the curtain falls on your culinary evening at Alex Dilling, the grand arrives in the form of GOURMANDISE À PARTAGER. An exquisite selection of petit fours and a charming ‘surprise’ egg — flip it open to reveal a silky Salted Caramel Pot de Crème, ready to be savored in a single, decadent moment.
This isn’t simply dining; it’s a ritual of savoring. Every bite encourages a pause, an invitation to linger in the moment. The textures, the aromas, and the subtle harmonies of taste converge into something transcendent — transforming a meal into a mindful celebration of craft and flavor.
ALEX DILLING at HOTEL CAFÉ ROYAL
Adress: 68 Regent Street, London, W1B 4DY
Opening hours: Lunch: Saturday: 12:00 – 13.30
Dinner: Tuesday – Saturday: 18.00 – 21.30
Instagram: @alexdillingcaferoyal
Text: Marina Timo
Photo courtesy: EATWEEKGUIDE
