Prince Arthur brings the flavours of the Basque Country to Belgravia
- James Massoud
- 2 days ago
- 3 min read
London's appetite for regional Spanish cuisine shows no sign of slowing. While recent openings have shone a spotlight on everything from Galician seafood to Basque fire cooking, one of the capital's most exciting additions can be found in Belgravia. Reopened in 2025 following an extensive refurbishment, Prince Arthur combines the warmth of a traditional neighbourhood pub with an exceptional Basque-inspired restaurant, seafood counter and one of Spain's most accomplished young chefs.
The Knife paid a visit recently to find out more about this fascinating Basque corner of London.
Where pub culture meets Basque cooking
At first glance, Prince Arthur feels every inch the classic local. There's an inviting bar, a beautifully designed new terrace, expertly mixed cocktails, craft beers and a Guinness poured using the same specialist gas system found in Ireland, delivering what many are already calling one of London's best pints.
But venture beyond the bar and the venue reveals another identity entirely. A striking seafood counter immediately sets the tone, displaying the day's finest catch from the shores of Spain and Cornwall. Carabinero prawns, sea urchins, premium tuna and pristine shellfish are presented almost like a fish market, giving guests a glimpse of the quality that defines the kitchen before they've even taken their seat.
It's a refreshing reminder that some of the best restaurants begin with outstanding produce rather than elaborate technique.
Exceptional Ingredients
The restaurant menu continues that philosophy, allowing premium ingredients to speak for themselves over an open-fire grill.
Among the standout dishes are rich Devilled Eggs, beautifully sweet Carabinero prawns, Galician Blond Txuleta cooked over flame, whole Cornish turbot and an indulgent Native Lobster Rice that perfectly captures the marriage of British seafood with Spanish culinary tradition.
For those looking to push the boat out (mind the pun), Prince Arthur also serves its own carefully selected Osietra and Imperial caviar, while no visit would feel complete without finishing with an expertly executed Basque cheesecake that transports diners straight to San Sebastián.
The experience is further elevated by an exceptional wine programme curated by head sommelier Valeriya Toteva, whose list shines a light on both celebrated Spanish producers and lesser-known vineyards that deserve far wider recognition.
With temperatures soaring across London and the World Cup drawing football fans into pubs across the capital, Prince Arthur has found another reason to visit this summer. Until the tournament comes to a close, every beer on the bar is available for just £5, with every match shown throughout the ground floor and first floor, making it just as appealing for a perfectly poured pint and bar snacks as it is for one of London's most exciting new Basque dining experiences.
Spanish Tradition
Leading the restaurant is head chef Juan Ruiz, whose career has taken him through Michelin starred Cañabota in Seville and D'Olier Street in Dublin before arriving in Belgravia.
His menu pays homage to the Basque Country without overcomplicating it, allowing outstanding ingredients and the restaurant's open fire grill to do the heavy lifting. Signature dishes showcase Ruiz's confidence in letting exceptional produce speak for itself.
Michelin Recognition
London's Spanish restaurant scene is having a moment. In the past couple of years we've seen a wave of ambitious openings move beyond traditional tapas, with chefs celebrating the distinct flavours of regions such as the Basque Country, Galicia and Andalusia through produce-led cooking, exceptional seafood and open-fire grilling.
One of the most exciting additions to that movement has been Prince Arthur, a neighbourhood pub that has quietly become one of the capital's standout food destinations. Already recognised by the Michelin Guide this year, we think it's only a matter of time before they'll be proudly showing off their first star. Watch this space…
