Best Modern European Restaurants in Barbican

Freya was our server for the evening and she was outstanding. Friendly, helpful, bubbly and seamless service. She made the experience a very positive one. The food was lovely, I will be going back.

First visit. Great atmosphere, excellent service, attention to detail, and delicious food. We’ll definitely be back.

Had an exceptional dining experience at Angler. The setting is elegant yet relaxed, with lovely views, and the service was attentive and knowledgeable throughout. The food really stood out, every dish was thoughtfully presented and packed with flavor. The quality, experience, and attention to detail make it worthwhile for a special occasion or a memorable night out. Would happily return.

Great service and pub food. Staff was very friendly and thoughtful. I'd recommend!

Our waiter was very friendly. The interior was fantastic and the music choice was honestly perfect. The plating for the starters was very interesting and it was delicious. The mains plating was more minimalist with the duck magret plated in the centre of a black dish with a side salad in a separate bowl. They wanted to emphasise the richness and intensity of the duck through this solitary plating style which I think works but also I prefer a more interesting plating over minimalism any day. The deserts were stunning, so colourful and the thin pastry was sculpted beautifully. In terms of taste, my favourite dish was the duck magret; the pairing of a rather sour salad landaise worked absolutely perfectly with the rich duck and tasted great soaked in leftover glaze. I thought the foie gras was a bit too rich for my tastebuds and would have preferred perhaps more brioche to go with it as I struggled to finish the little pebble they put on the plate. The bread was lovely and the butters were intriguing especially the shrimp butter. It had a really subtle seafood hint that paired wonderfully with the smoked alpine bread. One critique I have is that there was not enough bread: I would have preferred two buns rather than one. A final little anecdote: our main took quite a while to come out but we noticed the server have a go at the chef bringing it up from downstairs because it took so long. Therefore I can't really fault the restaraunt because they were obviously already aware of how long it took, it was just a funny thing to see, especially in a Michelin.