Rivea London - Speisekarte

Food is served on small plates like tapas size with the waiter suggesting ordering between four to five dishes each.

Food: perfect for those who like to try a bit of everything! Everything we orders was amazing! Service: very friendly mostly French staff, who know their wine inside out Ambience: very glamorous! Definitely somewhere for a special occasion

first, it is incredibly valuable. but I think I had the wrong expectations. as I was at alain ducasse at the dorchester, I expected to eat similar things here, which is not about what rivea london is about. it's about basics and tastes. I had expected an extravagance, although it was still fantastic. the highlight for me was the macroni au gratin and the dips and brotsticks

When I first heard that alain ducasse opened a rivea in london, in the bulgari hotel, I was quite excited to say the least. henry and I tested it in the week that it opened, and it was not disappointed. the food was exceptional and the service excellent. I have worshipped every dish I had, and the gnocchi was probably the best thing I ever tasted, it's just a scandal about the rather strange outfits of the waiting staff.

February 5, 2015 Annie and I headed to the swanky Rivea last night. When I saw an offer – 4 courses glass of wine for £35 – from Bookatable at this Alain Ducasse restaurant in London’s Knightsbridge, I immediately suggested to Annie we went....The plates are inspired by the vibrant colours and flavours of the French and Italian Riviera. Our little pots were a great beginning; a kind of ‘artist’s palate’ as if trying to bring the colours of Dufy, Picasso and Matisse to our table.

And so it was the Sophisticated Lady's (SL) birthday again . I decided to try something a bit classy. I booked Rivea, at the Bulgari (so glamorous) in Knightsbridge for lunch. Having heard operations at been taken over by Ducasse, I was full of expectations. First of all le't s say that the Ducasse team has done a great job in making the place look warm, original and bright: the old room was a bit cavernous. the new royal blue and beige theme works wonder and compensate the lack of windows and the basement location. I didn't feel claustrophobic and SL told me the cushion and sofa seats were very comfortable. We went for the 4 course set menu which at £35 with a glass of wine...read more

On the momentous occasion of her birthday, a mother daughter lunch was in order and after checking out menus I booked London House. However, on the day we were thwarted by transport strikes and a last minute change saw us at Rivea in the Bulgari Hotel. The Bulgari hotel is as sleek and stylish as it's namesake brand, and I loved the long metal bar located on the ground floor of the hotel. From here we descended into the rather cavernous depths of the hotel's main restaurant. The restaurant was beautifully designed and the curved lines and blue carpet gave it a rather nautical feel. The only problem was that because the room was so big, fairly empty and accented with blues and...read more

A basement dining room may not sound like the likely place to conjure up the sunny, chic South of France, but the chef with a constellation of stars (as the French like to say) has managed to do exactly that at the Bulgari Hotel in Knightsbridge. Alain Ducasse has brought the flavours of the French and Italian Riviera to his latest London restaurant; Rivea. The chef also has a starred restaurant of the same name in St. Tropez, although you get the feeling that he isn’t trying to achieve the same thing. The food here is typically Ducasse, but in a more accessible style. Everything is about the produce being the best possible. The ripeness of the fruit, the depth of taste in the...read more

At my second meal at Rivea I was able to sample quite a wide range of dishes, as we were in a group of four. The dining room had pleasingly low noise levels, at around 68 decibels (normal conversation level). Warm octopus and potato salad had very tender cephalopod and good potato (15/20). Red mullet came with confit tomatoes and olives; the fish was carefully cooked, the tomatoes having quite good flavour. (16/20). Papardelle with girolles had tender pasta, good mushrooms and tomatoes, flavoured with a little basil (16/20). Corn-fed chicken was served with macaroni cheese, the chicken having reasonably good flavour, the macaroni cheese a comforting complement to the bird, with some...read m...