Last Updated on June 27, 2026
Wine and Dine in Belgravia
4.0 out of 5.0 stars
Invited to go along to an Antinori wine pairing dinner at Prince Arthur in Belgravia, I jumped at the chance. This handsome, newly refurbished pub and restaurant sits on Pimlico Road, just a short stroll from Sloane Square and Victoria Station. The evening showcased wines from Antinori, one of Italy’s most historic producers based in Florence, alongside an exclusive tasting menu prepared by new head Chef Juan Ruiz.
Prince Arthur is a popular neighbourhood pub known for its craft beers, fine wines and cocktails, with a smart restaurant on the first floor, headed by Adam Iglesias, whose previous roles include Brat and Barrafina, and which has been listed in the Michelin Guide 2026. Iglesias’s menu focuses on Basque-style cuisine and wood-fired cooking. I came along to experience a dinner prepared by Chef Juan Ruiz, learn more about Antinori’s history, and, of course, sample a selection of its acclaimed wines.
The Antinori family has been making wine for 26 generations, since its founding in 1385, making it one of the world’s most historic family-run wine dynasties. The beautiful Antinori nel Chianti Classico winery, near San Casciano in Val di Pesa, was named the World’s Best Vineyard in 2022.
In the 1970s, Antinori helped revolutionise Italian winemaking by creating the “Super Tuscan” category. At a time when Tuscany’s strict wine laws left little room for innovation, the family challenged convention by blending international grape varieties such as Cabernet Sauvignon and Cabernet Franc with Sangiovese. Their most celebrated wine, Tignanello, became one of Italy’s most influential and respected wines.
The evening took place in Prince Arthur’s first-floor dining room, where we joined a group of fellow diners around a long, white linen-clad table. The elegant space boasts polished dark wood floors, terracotta-painted walls, brass ceiling lamps, and a wall lined with fine wines.
Our host for the evening was Antinori Ambassador Sylvia, who expertly shared Antinori’s history and guided us through the wine pairings. We were welcomed with a glass of Franciacorta DOCG Cuvée Royale Marchese Antinori NV, first produced in 1999 and often known as the Champagne of Italy, a non-vintage sparkling wine with finesse. Made in the traditional method with Pinot Nero, Chardonnay and Pinot Bianco, it’s fresh and elegant, with a creamy mousse with notes of citrus, peach and bread crust. Accompanied by luxurious bites of crisp turbot dripping with potatoes, topped with crème fraiche and Osteria caviar.
Our first course was beautifully cooked white asparagus in a bright green rocket sauce, finished with almonds that added a subtle nutty undertone. This dish paired well with Bolgheri DOC Vermentino Guado al Tasso 2024, grown in Bolgheri, an easy-drinking white with aromatic freshness, peach and citrus notes, and a clean, mineral finish with bright acidity.
Next, cured mackerel, firm, silky chunks with an oily depth, bathed in vibrant, sweet and tangy piquillo sauce, lifted by fragrant bergamot notes, with finely sliced radish adding crunch and texture.
Matched with Umbria IGT Cervaro Della Sala, Castella Della Sala 2023, a tribute to the great wines of Burgundy, Chardonnay-led with a small amount of Grechetto, a fabulous wine Sylvia described as liquid gold, and well known for good reason. It’s rich and buttery, with notes of exotic fruit, citrus, and vanilla, and it pairs perfectly with the piquant flavours of the peppers and mackerel.
On to the main event – Hertfordshire beef tenderloin in a rich plum jus served with finely sliced and neatly stacked crisp potato pavé, something I have a particular penchant for. Served alongside Chianti Classico Riserva DOCG Villa Antinori 2022, a Tuscan red made primarily from Sangiovese grapes. This ruby-coloured wine is more structured than standard Chianti Classico, silky, well-balanced, with aromas of charred blackberry and cocoa.
Followed by Toscana IGT Tignanello Antinori 2021, one of Antinori’s most famous and sophisticated Tuscan reds, created to be something different, a wine people would talk about, and they did, especially the 2021 vintage, which was very highly rated. With its deep red and purple hues and complex structure, it offers notes of plum, blackberry, candied orange peel and tobacco on the nose.
Finally, an intensely rich, smooth chocolate mousse that just melted in the mouth, lifted by the blueberries and a touch of mint. It was paired with a delicious, sweet wine – Umbria IGT, Muffato Della Sana, Castella Della Sana 2023 – a golden yellow nectar, with aromas of saffron, orange marmalade, dried apricot and honey.
An end to a lovely evening at Prince Arthur, a pub firmly on my return list. Now all that’s left is to make my way to Tuscany to visit the Antinori nel Chianti Classico winery.
Prince Arthur, 11 Pimlico Road, London SW1W 8NA.
Tel; 0203 098 6060
Check out our Best of British Restaurants in London
Leave a Reply