Eight London Restaurants Added to the Michelin Guide in April 2026

Michelin has released its latest April update, and no fewer than eight London restaurants have been added to the list of recommended venues. Among them are a Japanese-Peruvian restaurant in Notting Hill, a Turkish concept in Canary Wharf and a welcoming pub in Marylebone. Inspectors highlighted the diversity of cuisines, bold culinary combinations and consistently high standards of service. Madina Kazhimova, co-owner and creative director of Firebird and Noisy Oyster, shared with Afisha.London her thoughts on what it means to enter the guide and what truly defines a great restaurant.

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Which London restaurants entered the Michelin Guide in April 2026

Moi, Soho

A restaurant centred on contemporary Japanese cuisine and inventive cocktails. The menu features sushi, small plates and grilled dishes. Standout plates include sea trout tartare with yuzu-kosho emulsion, tuna tataki with grapefruit sauce, and smoked cod roe served with doughnut-style buns and Lao Gan Ma sauce.

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Osteria Angelina, Shoreditch

The new Shoreditch project from the Angelina team brings together Italian and Japanese culinary traditions. Opened last spring, the restaurant quickly attracted enthusiastic critical attention. Dishes include ox tongue with wasabi, cod cheek karaage, fazzoletti pasta with duck ragù and tortellini with truffle and kombu.

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Photo: Moi

Mareida, Fitzrovia

This restaurant transports diners to the Chilean coastline and the mountainous landscapes of South America. The menu includes mushroom and seafood empanadas, morel ravioli, eel in fish broth and pastel de choclo with lamb, poached egg and raisins. The desserts deserve particular attention.

Motorino, Fitzrovia

The latest Italian opening comes from the team behind the popular Town in Covent Garden. The kitchen is led by chef Luke Ahearne, while the cocktail programme has been created by the team behind the celebrated bar Satan’s Whiskers. On the menu are grilled Cornish sardines, tuna carpaccio, carbonara agnolotti and slow-braised beef cheeks with polenta.

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The Michelin Guide additions also include:

• Fan, Notting Hill
• LUSO, Fitzrovia
• NORA, Canary Wharf
• The Hart, Marylebone

Photo: Osteria Angelina

Why inclusion in the Michelin Guide still matters

Being included in the guide brings more than increased attention from diners. As Madina Kazhimova notes, it is first and foremost a sign of trust from within the industry.

“Particularly in London, where competition is extraordinarily intense, these distinctions help a project stand out on an international level.”

Recognition, however, comes with serious responsibility. Kitchen and front-of-house teams are expected to maintain consistency every single day without exception.

“Maintaining standards is often more difficult than achieving them in the first place,” she adds.

At the same time, Kazhimova believes the guide now exists within a broader ecosystem of influence. Social media, independent publications and even TikTok are capable of turning a restaurant into a sought-after destination within weeks.

“I think the guide is no longer the only point of reference, but rather one important system for evaluating quality. Increasingly, people choose restaurants not solely for status, but for atmosphere, the energy of a place, the personality of the chef and the emotional experience they take away from the visit.”

These latest Michelin additions further reinforce London’s reputation as a gastronomic capital where chef-led restaurants, contemporary pubs and ambitious international concepts coexist side by side.

And yet, as Madina Kazhimova reminds us, behind every major accolade lies the same foundation:

“A truly good restaurant is always built on consistency and sincerity — in service, atmosphere, respect for ingredients and the ability to make guests feel genuinely cared for. That is what creates a lasting reputation.”

Cover photo: Mareida / Facebook

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