The River Restaurant at the Savoy 

Last Updated on March 24, 2026

A seafood-led dining room, the River Restaurant combines classic Savoy elegance with Gordon Ramsay’s assured dishes.

4.8 out of 5.0 stars

We’re on the lookout for great fish restaurants in London, and The River Restaurant at the Savoy is one that we know shouldn’t be missed. For a start, with every visit to The Savoy, there’s a new bit of history to discover. Steeped in heritage, the hotel was created by theatrical impresario Richard D’Oyly Carte and opened in 1889, setting a new standard for luxury hotels in the UK. It introduced spectacular innovations for the time, including electric lighting throughout, electric lifts, and en-suite bathrooms. Service-led from the outset under the auspices of César Ritz, it quickly became a landmark destination.

What is now the River Restaurant was originally the hotel’s main dining room and, with Auguste Escoffier joining in 1890, became the birthplace of classic dishes such as pêche Melba and Melba toast. It was also here that Escoffier’s culinary style evolved, with dishes including Sole à la Bonne Femme (Savoy Style) and Suprême de Volaille.

The Savoy Restaurant, as it became known, offered elegant dining with stunning river views. Kaspar’s Seafood Bar and Grill later occupied the space, continuing the seafood-led focus. More recently, The Savoy closed for a complete refurbishment between 2007 and 2010, during which time many of the historic spaces were carefully restored and modernised, preserving the hotel’s Art Deco heritage. The River Restaurant demonstrates that commitment to heritage perfectly, in a space that blends classic Savoy Art Deco architecture with contemporary design.

Of course, whatever the heritage, it’s the food at any restaurant that really matters. And The River Restaurant has a great pedigree. The River Restaurant by Gordon Ramsay opened in 2021 as a more relaxed, all-day, seafood-focused venue. Its aim is to showcase the best of British shellfish and seafood. Located at the back of the hotel, overlooking the Embankment and the River Thames, it offers a strikingly romantic setting and an ideal place to linger over oysters and champagne.

It felt fitting, then, to begin with the River Restaurant’s special offering in conjunction with Perrier-Jouët, pairing three oysters with every glass of Perrier-Jouët Blanc de Blancs (£37). The 100 per cent Chardonnay Blanc de Blancs is creamy and soft, with a subtle mousse that makes it a natural partner for oysters. On the day we visited, the standard Maldon oysters were replaced by Louët Feisser Irish oysters from the Atlantic coast, offering gentle salinity and tender, meaty flesh. Served with classic mignonette, lemon and Tabasco, it is an elegant way to start a meal and would work just as well as a light accompaniment to a well-chosen glass of fizz. 

Picking something to nibble on while you wait for your food can be tough. I try to avoid asking for a bread basket because I know I’ll eat far more than I intend. The River Room Anchovy Toast with Confit Tomato seemed an excellent comprimise and we were seriously impressed with these tiny morsels of deliciousness. Slices of light wholemeal sourdough were topped with a fresh tomato confit and then with a morsel of anchovy. A simple but truly delicious mouthful that worked perfectly as an amuse-bouche.

To start, Peruvian seabass ceviche with a ginger and lime dressing was beautifully presented and very refreshing. Topped with a mound of fresh coriander, the ceviche was softer than we’d anticipated, without the fiery chilli punch that you sometimes find, but no less enjoyable for that.

Devilled crab with tiny dabs of lemon jam was ultra fresh, with a great, balanced level of lemony acidity. We thought the tiny sourdough crumpets accompanying would have benefited from melted butter, but this was, nevertheless, an excellent and rather beautiful starter.

The roast halibut, served with glazed fennel, cannellini beans and seaweed, made for a well-judged winter seafood dish. The fish was moist beneath a neatly glazed crust, while the beans added warmth and substance, lifted by the savoury depth of the seaweed.

Scottish salmon arrived immaculately presented, accompanied by pickled cucumber and a light mussel and dulse beurre blanc, finished with salmon roe and chives. The fish was flaky and sweet, with a carefully caramelised crust that added texture without overwhelming the delicate dish.

Sides of crisp, perfect French fries with sea salt and of al dente green beans with herb butter rounded off the mains perfectly.

We shared a prune and spiced almond tart with creamy Armagnac ice-cream, a deliciously gooey tart with moreish flavour combinations that made both of us crave our own portion.

Throughout the meal at the River Restaurant, we enjoyed a well-matched bottle of Ebner-Ebenauer’s Weinviertel DAC Grüner Veltliner from Poysdorf, a crisp, mineral-driven wine with notes of green apple and citrus that complemented the freshness of the seafood and cut through the creamy sauces.

The menu at The River Restaurant is designed to appeal to a broad range of diners, combining seafood-led dishes with a selection of familiar Gordon Ramsay signature dishes. The raw bar forms the backbone of the offering, with oysters, ceviche and caviar, while the à la carte menu ranges from Dover sole à la meunière and monkfish curry to an ever-popular fish and chips. Although the focus remains firmly on seafood, the inclusion of Gordon Ramsay’s signature beef Wellington on the à la carte feels pragmatic, widening the restaurant’s appeal without diluting its identity. A comprehensive wine list features an extensive selection of premium wines by the glass, while a concise cocktail list complements shellfish and lighter dishes.

The dining room at the River Restaurant reflects The Savoy’s heritage through a restrained palette of creams and neutrals with contemporised art deco furnishing, creating a welcoming space that feels elegant without being formal. Service is polished and efficient, and the overall atmosphere suits a range of occasions, from pre-theatre dinners to longer, more leisurely meals. It’s the kind of place I know we’ll go back to, whether for a romantic dinner or for an elegant start to an evening out at the theatre.

The River Restaurant
Savoy Hotel,
Strand,
London,
WC2R 0EU

Telephone: 020 7499 0122

Website: www.gordonramsayrestaurants.com/river-restaurant/

Opening Timings:

Monday – Friday – 7 am – 10:30 am, 12 pm – 12 am

Saturday – 7:30 am – 10:30 am, 12 pm – 12 am

Sunday – 7:30 am – 10:30 am, 12 pm – 11 pm

Check our round-up for the best seafood restaurants in London