The Prince Arthur, a newly revamped establishment in Belgravia, is raising the bar for what a modern pub can be, blending high-end dining with traditional pub elements. Helmed by Basque chef Adam Iglesias, the restaurant offers an enticing menu featuring delicacies like pintxo gildas, sea urchin-laden dishes, and extravagant caviar. Its interior is both stylish and inviting, boasting a horseshoe bar and an impressive seafood counter, though its true essence leans more towards a sophisticated restaurant experience.
As the landscape of UK pubs shifts dramatically, the Prince Arthur epitomizes a growing “turbo-bougie” trend that caters to discerning diners willing to splurge on exceptional seafood and creative dishes. While the prices reflect this luxury
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