Galvin La Chapelle — Restaurant in London

Dining at La Chapelle is less a meal, more a set piece event, where you’re the audience. From the moment you set foot in the Grade II-listed former chapel, until the time comes to begrudgingly step back out into the streets of Spitalfields, the wider world pauses whilst you take in the culinary spectacle.

We sat down for my fiancé’s birthday. One of the few Michelin-starred restaurants to cater for, meat-eaters, vegetarians and vegans, we sought out the menu gourmand and its vegetarian sibling. The menus were preceded by a canapé - a small, light bite of gustatory wonder - and the sommelier helping us select our aperitif.

We failed to receive a single plate that did not burst with precisely framed colour. The plating was impeccable, the different shapes and colours danced round in the bowl: girolle and deep violet flower atop seared tuna ceviche combined woodland and sea; charred escarole obscured by a foamy sangria viniagrette alluded to a hidden forest of flavours. Every dish combined complementing textures and tastes. It was gustatory entertainment, rather than simply one of three daily meals.

Each dish was brought out (almost) like clockwork, and one can only marvel at the show. So many moving parts - the sommelier floating from table to table with a chummy comment and an insightful wine suggestion; the runners ferrying cutlery to the place of each patron whose mouth waters at the coming of the next act; the waiters cruising from the service hatch to the destination, presenting the dish with a flourish of pouring; the head waiter gliding round effortlessly, checking in with each guest to make sure that their evening is made up, his reassuringly unflustered demeanour hinting at his decades of expertise in such demanding environments. We were not left wanting for anything (including bread, of which the offer of another delicious plate was eventually and politely refused).

The staff make this place - they have the perfect balance of warmth, friendliness, professionalism, attentiveness, and the knack of seeming conscious that, ultimately, you’re here to enjoy a special evening with your close friend.

I have never been to quite so impressive and accommodating restaurant, nor had such competent and artful professionals serve me plates of such mind-blowing pleasure. Sure, the lo-fi house music that is two-a-penny in high-end London establishments felt incongruous, and something softer and more analogue might have better-suited the vibe, although equally it might have not. Ultimately, through La Chapelle, we have been introduced to a novel and magical way of experiencing food. La Chapelle will live long in my memory, and the warmth we felt when the head waiter, Franco, wished my fiancé a good birthday and thanked us for celebrating it with them, I felt like it won’t be the only memory of this place that we...

Third visit today in a few years - first experience was exceptional, second was great, third was okay.

Overall it's an enjoyable meal in a beautiful building with good service, but it's not good enough for the options at this price point in London and unfortunately I won't be returning.

I've detailed the reasons below. Individually these could be ignored. But a lukewarm welcome, not explaining the process, offering a limited and verbal vegetarian menu, spilling a drink, overcharging on a bill, all for £180 for two people? In my opinion, it's just not worth it when there are so many options in London.

The entrance and exit experience feels flat, like checking in at a basic hotel.

No one was in control, nor explained what to expect. The first waiter presented a wine menu, which I explained we wouldn't need as we were having the set menu which came with wine. He seemed frustrated, and said my choice was Sauvignon blanc or garnacha. But he didn't take my wine order, this was taken later with the food menu. If I'd ordered wine and then been given the set menu, I'd be disappointed to see wine was an option.

Although the second waiter acknowledged that we were vegetarian, as we had let them know before arriving, a vegetarian menu was not provided and instead he verbally explained the vegetarian options to us, which made the menu largely redundant as all mains were meat or fish. Why not print off a few vegetarian menus?

A different waiter served us bread, and a fourth waiter took away our plates. A few times they asked the table next to us the same thing - do you want to order water when there was water on the table, asking if everything is okay when someone else asked a few minutes ago. Why are four different people serving a table of two?

I struggled to understand what some of the waiting staff were saying at times. Partly this is the acoustics of the room, partly the accents, but also partly that it feels like the staff are repeating the same process day in day out, like it's a script. I also find that there is an aloofness with some of the older waiting staff.

This is a pedantic point to raise, but when the waiter first poured our water, he spilled some on the glass and the table. It was rushed, even though it's a few seconds to do properly.

The vegetarian options were both limited in number and focus. They were effectively the meat options, without the meat. This meant one of the starters was some lentils and soup, barely five spoonfulls. The protein however wasn't replaced, which meant we left hungry. We had the exact same experience previously with the tasting menu.

Finally, we were overcharged on the bill for two bottles of water, when we only ordered the one, which I had to highlight to the waiter.

As I say, all small issues. But not at this price point in a Michelin...

Service was excellent. Lunch deal was great value.

I was in town from Las Vegas and met an old colleague for lunch - we both love good food. We saw they had a very good value looking fixed price lunch deal. It was great. People were amazing - just go.

Long version: We rocked up probably more casual than we should have in shorts and short / T-shirt because it was hot, but greeted and treated very well just as you would expect.

I should add the American version of fine dining appears to be just make everything expensive, have many waiters fussing over you and topping up water every 2 minutes etc and that constitutes great service, when really you want to be left alone. Knowing when to interact with the customer, when to interrupt, when they need something is a critical skill. Also not making customers feel they cannot afford the experience or pushing them to expensive things. Making them feel welcome and that they are the star of the event if they are spending $10 or $10,000 on dinner.

I was talking about this exact situation over lunch and how an amazing waiter made me feel welcome many years ago when discussing a wine list at a different restaurant (a Roux place) and I wanted a good wine but I wasn’t a billionaire but please recommend something great and affordable….

Just then, that exact gentleman waiter appeared, now working for La Chapelle. Couldn’t make it up. He said I think I recognize you.. I said I know you from somewhere.. we realized he was that dude. He’s served me a few times before and myself and wife and group at new years at the other restaurant many years ago. Great memory and Small world!!

Food was really good. It was lunch food so I can only imagine the multiple course tasting is suburb. I had the fish and veg options and was great.

Bread and butter served was excellent too. Of note - it wasn’t overly salty. Some places have chefs that love to load up salt to make it “perfectly seasoned” to the the point where it’s far too salty. This wasn’t at all. It was spot on.

Wine selection was great too. Service was exactly what you want. There where you want it. Invisible when you don’t. The staff knew all the ingredients and information and was a seamless handoff between several people dealing with us (rather than “I’ll send your server over”)

Absolutely excellent. I don’t really leave reviews but this was outstanding.

Service generally feels like it’s going downhill in many places. So I’m flagging this as a recognition of the staff. The manager should be proud of the team. They are the face and voice of the organization and were exactly who you would want to...