Rivea London

First, it is incredibly valuable. but I think I had the wrong expectations. as I was at alain ducasse at the dorchester, I expected to eat similar things here, which is not about what rivea london is about. it's about basics and tastes. I had expected an extravagance, although it was still fantastic. the highlight for me was the macroni au gratin and the dips and brotsticks

When I first heard that alain ducasse opened a rivea in london, in the bulgari hotel, I was quite excited to say the least. henry and I tested it in the week that it opened, and it was not disappointed. the food was exceptional and the service excellent. I have worshipped every dish I had, and the gnocchi was probably the best thing I ever tasted, it's just a scandal about the rather strange outfits of the waiting staff.

A basement dining room may not sound like the likely place to conjure up the sunny, chic South of France, but the chef with a constellation of stars (as the French like to say) has managed to do exactly that at the Bulgari Hotel in Knightsbridge. Alain Ducasse has brought the flavours of the French and Italian Riviera to his latest London restaurant; Rivea. The chef also has a starred restaurant of the same name in St. Tropez, although you get the feeling that he isn’t trying to achieve the same thing. The food here is typically Ducasse, but in a more accessible style. Everything is about the produce being the best possible. The ripeness of the fruit, the depth of taste in the...read more

On the momentous occasion of her birthday, a mother daughter lunch was in order and after checking out menus I booked London House. However, on the day we were thwarted by transport strikes and a last minute change saw us at Rivea in the Bulgari Hotel. The Bulgari hotel is as sleek and stylish as it's namesake brand, and I loved the long metal bar located on the ground floor of the hotel. From here we descended into the rather cavernous depths of the hotel's main restaurant. The restaurant was beautifully designed and the curved lines and blue carpet gave it a rather nautical feel. The only problem was that because the room was so big, fairly empty and accented with blues and...read more

Food is served on small plates like tapas size with the waiter suggesting ordering between four to five dishes each.