Planque

"Seb Myers's restaurant known for exceptional cooking and an excellent selection of wines, ideal for celebrations." - Andrew Young

"Planque is a grand industrial lair in Haggerston that also acts as a wine club for trainee Bond villains. The vibe is cool to the point of chilly, though the staff are brilliant and highly knowledgeable—you suspect that there is a Master of Wine or two among them—and the French food has the ability to be outstanding. Serious grape appreciators and small plates lovers will be in heaven here—look out for any offal on the menu—but if you’re a little less confident, it’s still worth dropping in for a couple of plates and a glass at the central sharing table if they have space." - heidi lauth beasley, jake missing, sinead cranna, rianne shlebak

"Planque is probably the most decidedly unclassic restaurant on this list. It’s a grand industrial lair in Haggerston that also acts as a wine club for trainee Bond villains. The vibe is cool to the point of chilly, though the staff are brilliant and highly knowledgeable—you suspect that there is a Master of Wine or two among them—and the food has the ability to be outstanding. Serious grape appreciators and small plates lovers will be in heaven here—look out for any offal on the menu—but if you’re a little less confident, it’s still worth dropping in for a couple of plates and glass at the central sharing table." - heidi lauth beasley, jake missing, daisy meager, sinead cranna

"This elegantly designed wine club beneath a Haggerston railway arch now firmly belongs in the top bracket of (French) restaurants in London. Chef Seb Myers and his modern-ish, playful take on French country cooking fits perfectly with the fascinating and broad wine list owned by patron Jonathan Alphandery. With dishes such as a red mullet tartine; grilled leeks vinaigrette with Tunworth cheese; a duck offal choux farcis; and mackerel with coco beans and greens; as well as a caramel tart with blue cheese, Planque has nearly everything that makes a great modern European restaurant great." - Adam Coghlan

"Set under two railway arches, this boldly styled restaurant is centred around a huge communal table. Listed in size order, the modern British dishes are far more complex than they first appear and show tremendous skill from the kitchen. They are often comprised of three main ingredients, all working in perfect harmony to achieve a great balance of flavours: succulent guinea fowl, for example, might be complemented by earthy Jerusalem artichoke and a hint of bitterness from radicchio. The interesting wine list has an emphasis on small-scale and low-intervention producers." - Michelin Inspector