Serra Restaurant London Review: Sunlit Southern Mediterranean in Mayfair

November 15, 2025

When the newly reborn Chancery Rosewood opened its doors in September 2025, one of its most anticipated dining outlets was Serra restaurant, conceived as the hotel’s all‑day Mediterranean anchor in London. With cuisine inspired by Italy, Greece and the sunny shores beyond, Serra seeks to merge casual conviviality with a luxe hotel setting. In many ways, it succeeds beautifully.

Serra was among the first wave of restaurants to launch with the Chancery Rosewood’s opening. It came alongside flagship venues such as Jacqueline and Eagle Bar. Chef de Cuisine Alex Povall—formerly of Berenjak and Angela Hartnett’s Murano— leads the kitchen and embeds a Southern Mediterranean spirit in Mayfair. The restaurant’s mandate? Family-style, ingredient-led sharing dishes that feel relaxed yet refined.

Stepping into Serra, the design is immediately arresting—not flashy, but warm. AvroKO’s interiors mix gilded accents (Rosewood’s signature gold touches) with stone, rattan, soft emerald greens and mustard‑gold hues. Expect generous natural light, thanks to high windows, which keep the dining room bright even into the evening. The layout is broken into several zones, divided by wicker screens and flexible furnishings. With such a layout, the central area hums with energy, and corner tables remain intimate.

Serra is not trying to reinvent Mediterranean cuisine in London—it’s trying to embody it in plush Mayfair surroundings. It offers a reliable flagship restaurant with strong design, good light, and food that leans into familiarity while elevating it through excellent ingredient sourcing and cooking finesse.

If you want a safe but pleasing dinner at one of Mayfair’s most talked‑about hotel restaurants, Serra is an excellent pick. It may not surprise you wildly, but it does deliver on elegance, comfort, and a sense of sunlit ease.

Serra Restaurant London Menu

Serra’s menu reads like a sun-kissed tour of the Mediterranean, with mezze, grilled seafood, rustic pastas and bold flavour touches.

From the raw and cured side, dishes like the Tuna Crudo are a staple in diners’ praise. It has a fresh, balanced flavour profile. You can also taste oysters with fermented chilli and smoked oil, as well as scallop ceviche with leche de tigre. The Beluga caviar on crisp lavash is a must, and the roast beef with pickled mustard seeds is another excellent choice.

As for the mains, a flatbread topped with Durras cheese and tomato is a favourite among early diners. In the seafood section, the turbot comes simply with olive oil and lemon, which was highlighted as a beautifully executed plate. Pastas and rustic preparations, such as pillowy ricotta gnocchi, or seasonal pasta with Mediterranean accents, shine.

Desserts are also thoughtfully composed. Dark chocolate budino with cherries and mascarpone, date and sesame sponge pudding, and a pistachio and honey cheesecake carry the restaurant’s joie de vivre. The wine and cocktail program leans into Mediterranean terroirs: expect Greek and Spanish labels and cocktails like an Aegean G&T and varying Sangria preparations.