The story
64 Goodge Street serves Classic French cooking at 64 Goodge Street, Fitzrovia, London W1T 4NF, and earned one Michelin star in 2026. The restaurant sits within the Woodhead Restaurant Group and works from a French kitchen that draws on the classical canon.
Head Chef Stuart Andrew has cooked with the group since its first restaurant opened in 2015. The menu takes its inspiration from classical French food cooked with a modern sensibility, and the kitchen rewrites its a la carte each day. Lunch is three courses for £59 and dinner three courses for £95, with an early evening menu at £49 for bookings between 5:30 and 6pm.
The Good Food Guide singled out a soupe au pistou, full of tiny carrot and courgette brunoise, and a fillet of sea bass on spinach with mussels in a saffron sauce made from the mussel liquor. In season, the kitchen serves roast partridge with boudin blanc and quince. Its truffade, a bacon-enriched dauphinoise with a breadcrumb topping, is a side worth ordering. Desserts have included tarte au citron with bergamot Chantilly.
The dining room was designed and built from scratch to feel comfortable and attentive. Downstairs, the private room seats up to 12 guests, with a dedicated front of house team and welcome snacks from the kitchen, at £65 for lunch and £100 for dinner. Head of Wine Lucie Hammerschmiedova leads a list with a focus on Burgundy, including older vintages, many available by the glass.
Recognition
Ambience
Details
History
High quality cooking
Fitzrovia is not necessarily short of smart, efficient bistros with a switched-on city ambience, but here is one that stands head and shoulders above the competition. The layout will look familiar – close-packed tables, glass dividers, an open kitchen at the back – but there is a distinctiveness to both the atmosphere and the essentially French cooking. Staff are knowledgeable and voluble in equal measure, and there is no cold feeling of being processed. The kitchen, under Stuart Andrew, is conscious of making an impression – even something as humble as soupe au pistou comes out swinging, full of tiny carrot and courgette brunoise, bites of green bean, poached fresh coco beans and super-fine noodles, with a generous dot of intense basil pistou. To follow, a fillet of sea bass on spinach with mussels in a saffron-scented sauce made with the mussel liquor is a star performance, while the game season furnishes a roast partridge with boudin blanc, quince and parsley roots. The side-order of truffade (a baconed-up dauphinoise with a breadcrumb topping) is a must. Finish with something as simple as a Neapolitan triumvirate of homemade ice creams or tarte au citron with bergamot Chantilly. An impressive wine list has been meticulously selected with an eye to the quality-price ratio; glasses start at £8, and there are some real treasures on the splash-out 'cellar list'.
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