The Kitchen at Holmes

The story

The Kitchen at Holmes: Mediterranean Dining in Marylebone

The chef and his kitchen

Stefano Motta leads the kitchen at The Kitchen at Holmes in London. Born in Biella in northern Italy, he brings a focus on Mediterranean cooking to his menu after working across New York and Italian kitchens. He spent his childhood helping his grandmother assemble Sunday feasts before those years abroad. You will find dishes like Asparagus Bigoli alongside grilled seafood and meats cooked over open flames.

Seasonal menus and signature plates

The restaurant maintains its 2 AA Rosette status by focusing on fresh, locally sourced British suppliers paired with international flavours. Dinner service features robust options such as the Cote de Boeuf and whole octopus, reflecting the team's Mediterranean approach. Weekends shift toward leisurely brunches accompanied by live DJs, while Sundays serve traditional roasts including a 56-day aged beef rump. A curated set lunch runs from midday to three pm for business meetings or quick midday breaks.

Drinks and terrace atmosphere

Guests can step out to the Baker Street terrace during warmer months to enjoy gelato from a local pop-up cart. Inside, the bar and lounge space serves creative seasonal cocktails designed to complement the coastal-inspired menu. The all-day layout accommodates everything from early morning coffee to late evening drinks until midnight on weekends. The venue operates as both a neighbourhood gathering spot and a destination for weekend celebrations.