Cycene — Restaurant in London

We had high expectations for Cycene when we chose it to celebrate our anniversary, but unfortunately, our visit was marred by poor hospitality, lack of communication, and an unreasonably rigid approach to service. While some members of the team were professional and attentive, others, especially the chef Taz Sarhane, seemed inexperienced and bad-tempered, which further contributed to a frustrating evening.

We arrived 20 minutes late due to heavy rain and traffic, but as a courtesy, we tried calling the restaurant three times, 30 minutes before our reservation, with no response. Upon arrival, instead of any form of acknowledgment or explanation, we were immediately escorted upstairs to our table. While the service on the ground-floor bar was just about to start with two empty seats, clearly ours. Only after sitting down did we realize that we had completely missed the initial experience at the ground-floor bar, which was supposed to include bread, broth and a course with A5 Wagyu and Caviar. No one mentioned this to us, and we had to ask three different staff members before finally getting a response. It was only after repeatedly bringing it up that the chef himself came to speak with us—but instead of addressing our concerns professionally, he was dismissive, defensive, and outright rude.

Rather than showing even the slightest empathy, the chef repeatedly emphasized his strict timing policy, stating that he did not want to keep later guests waiting because of our delay. However, there were clearly two empty seats at the bar, and we were the last guests of the night, making his argument feel completely unjustified. When we expressed our disappointment at how the situation had been handled, he became visibly irritated and told us we could leave if we were unhappy—a shocking level of hostility from a Michelin-starred establishment. Throughout the conversation, he kept bringing up the restaurant’s Michelin status, as if to look down on us rather than addressing the issue professionally.

The food itself was underwhelming. While we could see that the kitchen was attempting to incorporate Nordic-style fermentation techniques, the execution felt forced and unbalanced, lacking the refinement and harmony that this approach requires. Some flavors were overly intense and clashed rather than complementing each other, resulting in a mediocre and forgettable dining experience. Compared to the many Michelin-starred restaurants we have visited around the world, the food here simply did not stand out. To make matters worse, when the chef finally offered a “compensation” for the missed experience, all we received was bread—something that should have been served to us without needing to ask.

Despite the chef’s unprofessional behavior, we must acknowledge that some members of the staff were polite and attentive. Fine dining is not just about food; it is about hospitality, attention to detail, and the ability to create a seamless experience for guests. This restaurant failed in all these aspects, and given the dismissive attitude from leadership, we cannot recommend it.

London is one of the most diverse cities in the world and home to an incredibly rich dining scene. It is also where we live and work, and we find it unacceptable that the chef’s unreasonable attitude is allowed to tarnish the experience of those who come to Cycene with high expectations, eager to explore the avant-garde dining concept at Blue Mountain School. During our conversation, the chef insisted that he prepares over 100 dishes a day for different guests and therefore cannot make compromises for anyone. But isn’t ensuring a great experience for every guest exactly what every hospitality professional should strive for?

There are far better Michelin-starred restaurants that value their guests and execute their vision with skill and grace—this is not...

A truly stand out Michelin experience. We had an enormous amount of face time with Taz Sarhane, the Head Chef, throughout the evening which gave us a great chance to hear about motivations behind Cycene and the Blue Mountain School.

One of the reasons I chose Cycene over other options in the area, despite it's notably high price point, was the multi-stage experience it offered and this was great. Starting in the bar, with a stop in the kitchen for more Happy Mouth, before moving into the Hearth Room - the private room priced the same as the main dining room - felt like a nice journey that broke up what can sometimes feel like a long evening when you're doing a tasting menu.

The Hearth Room was a decision I was really happy with, starting at 18:15, even though the main dining room is also very intimate being able to have my family of 4 in a totally private and uniquely designed room was really special for my birthday.

The staff and culinary team were all really welcoming and there really wasn't more they could have done for us. Service was timely, friendly and professional, the sommelier advice was on point and discreet including at one point even anticipating my needs.

Top marks for Cycene, I can't wait for an excuse to return.

Biggest Problem: They gave me two White Chocolate Ganache and Miso cookies on the way out as a takeaway gift. I've eaten them now and might be chemically addicted. How can I get more without eating there...

Place where Mãos once was….

My husband and I had the pleasure of enjoying last dinner at Mãos. Visiting Cycene definitely made us nostalgic but we were really excited to try out BMS’ new project.

I love how the place has been transformed. A reception area, new bar downstairs and private dining room really add layers to the character of this lovely restaurant. Though I was little disappointed that previous rugged walls from Mãos’ days have been replaced with wood panels. Makes it look more like whisky & cigar bar. Not sure, if the concept of R&D will be brought back…

You will be seated at the bar as you arrive. You can order drinks while appetisers get served and your table upstairs is getting set. Bar will give you a feeling of calm and relaxed Omakase seating, which is exactly what you need to sit back and enjoy. Do try their buttered old fashioned, what a smooth drink!

I really loved how BMC has continued with the tradition of guests starting their meal in the kitchen, meet the chef and be part of the action at the heart of the restaurant i.e. the kitchen. This unique experience cannot be found anywhere else in London.

Food is very good. Oysters with cucumber sauce, bread with shiitake cultured butter & seaweed flavoured butter, cavatelli pasta and fish with caramel sauce made a lasting impression.

Service is great.

Can’t wait...