Mazarine Restaurant London Review: A Modern French Jewel Reimagining Mayfair Dining

January 8, 2026

Mazarine restaurant in London is the kind of venue that doesn’t simply open — it arrives. Set on Curzon Street in Mayfair, this striking French dining room steps confidently into a neighbourhood that already knows luxury well. Yet Mazarine feels different. More theatrical. Sculpted. More sure of its own rhythm.

The restaurant is led by chef Anthony Demetre, whose pedigree includes Wild Honey and Arbutus, and whose cooking helped shape London’s contemporary French scene. Mazarine opened in late 2024 and instantly drew attention for its concept: modern French cuisine built on classical foundations but delivered with lighter, brighter energy. The design team took inspiration from the Bibliothèque Mazarine in Paris — the oldest public library in France — pairing knowledge, history, and quiet grandeur with a London edge. Hot Dinners described the opening as “one of Mayfair’s most exciting French launches in years,” and that assessment holds up from the first bite onward

The interiors are remarkable. Wallpaper Magazine called it “a jewel box of curves and colour,” and that’s exactly how it feels. Soft teal velvet, brushed brass, sculptural arches, and a glowing central bar create a mood that’s polished but never stiff. The room carries a low hum — the kind that lets you lean back, exhale, and settle in. Lighting is warm and theatrical, casting a subtle sheen over stemware and the marble-topped tables. Service is unhurried and measured. The team moves with confidence, but their presence feels gentle. It’s a space that works as well for long, languid lunches as it does for late servings after a Mayfair night out.

Mazarine Restaurant London Menu

The menu reads like a love letter to French technique with a modern British pulse. Demetre’s dishes are elegant but not overworked. To start, the rabbit and foie gras terrine is a standout — rich, silky, and beautifully balanced. Another opening favourite is the Orkney scallop, seared lightly and paired with Jerusalem artichoke. For mains, the venison loin with smoked beetroot is bold, while the turbot with vin jaune sauce shows off the kitchen’s precision. Vegetarians also eat well here: the caramelised celeriac with winter truffle is intensely aromatic and layered. Desserts lean timeless. The chocolate délice is impossibly smooth, while the pear and almond tart brings warmth and nostalgia in every bite. The wine list, shaped with a French-leaning backbone, offers Burgundy, Rhône, and Bordeaux classics alongside smaller, biodynamic producers

Mazarine succeeds because it chooses elegance over extravagance, mood over noise, depth over decoration. It’s French dining reframed for London — lighter, cooler, more assured.