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Restaurant Racine


239 Brompton Road, SW3 2EP London, Großbritannien

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Chef Patron Henry Harris opened Racine ten years ago and over the last decade this award winning French restaurant has become a firm London favourite. His careful sourcing of good seasonal ingredients mean that he has put together a great menu of French bistro and restaurant classics - filet au poivre, lapin à la moutarde,veal chop & Roquefort butter, tête de veau and soupe de poisson along with salads of fresh picked crab or heritage tomatoes and herbed goat's cheese.

Beef has always been an important part of the menu and as well as the 28 day aged fillet steaks from Scotland. Henry has worked with O'Shea's of Knightsbridge to select and age very special ribs of beef for the Côte de boeuf with Béarnaise sauce which has become another Racine signature dish.

The wine list of French classics and greats that is enhanced with some European and New World gems and along warm and attentive service that gives ownership of the dining room to the diner combines to create a great neighbourhood restaurant.

In the heart of Knightsbridge and close to the Royal Albert Hall, the Victoria and Albert Museum and the Royal Court Theatre, Racine is one of the finest French Restaurants in London and is the perfect place for a pre or post theatre supper.

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Restaurant Details

Preise GBP 22-42


  • Französisch
  • Gourmet/Sterneküche | Bistro


  • Klimatisiert
  • kinderfreundlich
  • Kostenlose WLAN-Verbindung


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Racine specialities are Saffron and garlic mousse with mussels. Lapin a la moutarde, steak au poivre. Fish from the South Coast. Game in season, Racine is famous for its Roast grouse from August to November.
Working in conjunction with local butcher O'Shea's pf Knightsbridge we serve a very special cote de boeuf.

Herkunft der Lebensmittel

Fresh fruit vegetables and salads form the French and Italian markets. Asparagus and soft fruits and seasonal English vegetables from small producers.
Fish from day boat fishing boats from Dorset, Cornwall and Essex. Hand dived scallops from Scotland. Rare breed Middle White pigs from Herefordshire.

Qualifikation und Erfahrung des Chefkochs

Henry Harris

I grew up with family holidays based around food. My father worked in computers in the 60’s and then our family's love of food led him to change careers. He had Le Grandgousier restaurant in Brighton for seventeen years. He now runs Harris Vintners selling Armagnac, Calvados and Rum to the majority of restaurants in the South of England.

When I left school I worked as a waiter for Karl Loderer at Manley's in Storrington. Karl's dedication to his craft was inspirational and whilst serving his beautiful food on a daily basis, I made the decision to forsake the dining room and stay in the kitchen. A year later, whilst at Leith's School of Food and Wine, I met Simon Hopkinson who offered to take me on as an apprentice at his South Kensington restaurant Hilaire, I spent three years with him before following him as his sous chef to open Bibendum.
Five years later I left to open the Fifth Floor at Harvey Nichols. After ten years of cooking an exciting mix of Modern British dishes I returned to my roots in 2002 and opened Racine.

During this time I also found time to write a few recipes and publish two books:
Harvey Nichols Fifth Floor Cookbook, with Hugo Arnold (4th Estate)
A Passion for Protein (Quadrille), published May 2004

To date, Racine Restaurant has garnered many awards including:
ITV French Restaurant of the Year 2005
Tatler Most Consistently Excellent Award 2005
Restauranteur’s French Restaurant of the Year 2004
Timeout Best New Restaurant 2003

Praktische Informationen

Wegen Urlaub geschlossen:

25 December

Ausstattung für Gruppen, Meetings und private Veranstaltungen:

Personenzahl bei Anlässen, zu denen nur Getränke serviert werden: 24
Personenzahl zum Mittag- oder Abendessen: 22
Angebot für eine Veranstaltung anfragen

Mitgliedschaften und Auszeichnungen

  • Guide Rouge (Michelin)


  • Englisch
  • Französisch


  • Visa
  • Diners Club
  • Bargeld
  • American Express
  • MasterCard
  • Maestro


  • Öffentliche Parkplätze verfügbar
  • Taxi empfohlen

GPS Einstellungen

Breite: 51,4968
Länge: -0,1687223

Anfahrt mit öffentlichen Verkehrsmitteln:

Knightsbridge and South Kensington tube stations on the Piccadilly and District and Circle lines


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