Maybourne Group launches Dante at Claridge’s, signalling a new era for London’s hotel restaurants

The Maybourne Group has introduced Dante, the long‑standing Italian‑American restaurant from Greenwich Village, as the latest permanent dining concept at its flagship Claridge’s hotel in Mayfair. The opening marks the first fixed European outpost for the brand and reflects a growing tendency among luxury hotel operators to import proven overseas names rather than develop home‑grown concepts.

From pop‑ups to a permanent space

Dante’s arrival follows successful temporary installations in the group’s Cannes and Beverly Hills properties. The Claridge’s location itself has hosted a succession of high‑profile tenants – Simon Rogan’s Fera, Davies and Brook, and a Gordon Ramsay restaurant – each of which occupied the space for between two and twelve years.

The Maybourne Group is banking on Dante’s “unpretentious pasta, cold cuts and an obsessive martini programme” to attract both hotel guests and local diners. Industry observers note that this licensing model reduces the financial risk of launching a new concept, but it also raises questions about whether a hotel restaurant can retain a distinct sense of place when its identity is rooted in another city.

Martini‑centric bar

At the heart of the new venue is a dedicated martini menu. Offerings include the house Dante Martini – a blend of vodka, gin, lemon bitters, Dolin Blanc and Noilly Prat – a lychee Vesper made with Lillet Rosé and lychee sorbet, and a dirty martini served with a blue‑cheese‑stuffed olive. New York‑based bar staff have been seconded for the launch period, and their technical precision is evident throughout the service.

Shareable dishes with a New‑York twist

The kitchen presents a series of plates designed for sharing. Highlights are a shrimp cocktail with a horseradish twist, charcoal‑baked bread brushed with oil, crudo topped with citrus granola, and a tomato salad described as “so ripe the fruit reads almost like steak”. The chicken alla diavola, available as a half or whole bird, carries a paprika‑marmalade rub tempered by a green‑goddess dressing. Fresh pappardelle al ragù arrives with ribbons of pasta that could benefit from a richer meat component, while a smash burger on brioche with provolone and onion feels like a nod to the brand’s New‑York playbook.

Ambience and service

Walls are adorned with striking photographs of the Italian Riviera, and a live pianist performs during the afternoon – an unusual choice for a venue that aims for a nocturnal, slightly louche atmosphere. The dining room is spacious, lacking the cramped intimacy that characterises the original Greenwich Village space. Service is described as warm and efficient, with staff encouraged to inject a touch of New York charm.

Dessert features a sticky coffee doughnut flambéed with whiskey, a fitting finale to a meal where the cocktails tend to outshine the cooking. A reviewer’s “five‑martini stress test” confirmed the potency of the drinks, if not the overall wisdom of the experiment.

First impressions

Dante at Claridge’s feels neither fully Manhattan nor wholly Claridge’s. It occupies a polished middle ground – competent, expensive and somewhat rootless. The ultimate challenge for the Maybourne Group will be whether the concept can sustain patronage once the novelty of an imported brand wears off.