The story
Silva is a Mediterranean restaurant at 26-28 Bruton Place, Mayfair, London, and it holds a Michelin Recommended mention for 2026. The kitchen runs from breakfast through dinner, so the same room serves weekend brunch and a slower evening meal.
The menu shifts with the seasons and the time of day. Brunch leans on in-house baked pastries, egg dishes and a Nordic-style house-cured salmon, while dinner moves toward heartier plates. The brunch list includes shakshuka with feta and bruschetta, and a crab and Gruyère omelette. Wild sea bass all'acqua pazza arrives with courgettes and green olives, a dish the Good Food Guide describes as a clear example of the kitchen's classic simplicity.
The Private Dining Room sits on the first floor, surrounded by greenery and bespoke botanical bas-reliefs in soft, natural tones. It seats up to 14 guests, with the most comfortable setting for around 10. The same floor takes larger groups, up to 38 seated or 50 for a standing reception. The team can tailor menus and arrange florals for birthdays, anniversaries and corporate dinners.
The cocktail bar pours classic drinks with a modern touch. The Silva Negroni is made with gin, white vermouth, honey and fig. For dessert, a chocolate pavé with coffee ice cream is the dish reviewers return to most often.
Recognition
Ambience
Details
History
Looking pretty in pastel shades, the boutique charms of this small, upbeat restaurant are a perfect fit for Mayfair, and for Bruton Place – which is becoming quite the foodie street these days. Silva comes across as somewhere that supports special-occasion dinners as much as informal lunches, and the cooking is as joyous as it is seasonal. The day kicks off with breakfast (brunch at the weekends), then moves on to a short, modern menu packed with Mediterranean flavours – and one that delivers some real treats. Consider Cornish crab ravioli with a creamy langoustine sauce, or crisp-skinned wild sea bass fillet cooked all’acqua pazza style and served with courgette and green olives – a perfect exemplar of the classic simplicity that is the kitchen’s hallmark. Equally straightforward and satisfying was a creamy heap of stracciatella cheese with slices of caramelised flat peach and hazelnuts, followed by a chunk of steamed halibut with broccoli purée on sauce vierge, topped with a tangle of monk’s beard and tomatoes. Elsewhere, lamb cutlets (with courgette and marjoram jus) have been praised, and similar contentment is to be found among desserts – especially a chocolate pavé with coffee ice cream. The mood is relaxed, and service is spot on. The wine list offers satisfying scope, with a good selection by the glass (priced for the location).
2 Rosette Award for Culinary Excellence
Location
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