Orrery

At the top of Marylebone High Street, Orrery has always held its position. It opened in the late 90s under Terence Conran, set above his Conran Shop at a time when dining and design were being drawn together more deliberately. The building traces back to a stable block, but Conran’s interest was in what it could become — a restaurant where the room carried as much intent as the menu.

That still reads. The first-floor space remains long, open, and unmistakable, with its circular windows looking out across the church gardens. It’s a dining room people remember.

The recent relaunch keeps that intact, but sharpens the focus. Fewer covers, a more defined structure to the experience, and a clearer sense of direction.

In the kitchen, Pierre Minotti arrives via two Michelin-star Alex Dilling, which sets the tone. The cooking sits firmly in the French tradition, but without excess — precise, ingredient-led, and confident enough not to overcomplicate what doesn’t need it.