Recent social media posts
03/06/2026
Our wine list is always evolving, bringing together vintage bottles and smaller, family-run producers we’re excited to share.
Our Head Sommelier Ladi’s latest picks come from , supplied by our friends at .
“After two decades exploring the terraced slopes of Valtellina, there is one name that still stands above the rest: Ar.Pe.Pe.”
One of Italy’s most revered Alpine producers, Ar.Pe.Pe. considers time its most important ingredient. Their Nebbiolo is grown on “heroic” mountain terraces, producing wines that are translucent, mineral-driven and beautifully expressive.
We’re currently pouring a rare vertical of their iconic crus, spanning 1996 to 2018, to enjoy alongside our summer menus.
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27/05/2026
Some very happy news from the Murano kitchen!
After nearly 10 years with us, we are so proud to announce Piero Tiddia as our new Head Chef.
joined Murano as a Demi Chef de Partie and has grown through the kitchen with hard work, consistency and real care for the team around him. Endlessly reliable and a proper team player, he’s someone who leads quietly but brilliantly and has become such an important part of Murano over the years.
This promotion couldn’t be more deserved and we’re very excited for this next chapter for both Piero and the restaurant.
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20/05/2026
Join us this Father’s Day! We’re opening our doors, popping the English sparkling and serving a fantastic 5-course menu celebrating summer produce and all the brilliant fathers.
Each course features Italian classics and some of ’s favourites; Vitello tonnato, Cornish crab raviolo, with a basil & langoustine bisque and Hereford beef sirloin with a Barolo reduction.
The pastry team have also been working hard to perfect the Zeppole di San Giuseppe, a special choux pastry, filled and top with cream and an amarena cherry. Traditionally served on Father’s Day in Italy and beloved by the family table.
To see the full menus and to make a reservation, follow the link in our bio.
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18/05/2026
The many shades and textures of green this spring.
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11/05/2026
Our blood orange polenta cake is the latest celebration of late‑season citrus from our pastry team, Chef Jake and Chef Henry.
Baked upside‑down so the fruit turns glossy and jammy, it’s then glazed in bright blood orange syrup and scattered with marigold petals for colour and a gentle citrus‑floral lift.
Simple, delicious and the perfect end to a meal.
Enjoy it now on our lunch menu.
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08/05/2026
Brill, lobster & trout tortellino, courgette, lobster bisque
We love working with contrast, especially when it involves one of our favourite parts of Italian cooking: filled pasta.
Here, our tortellino is filled with lobster and chalk stream trout. On the plate, its met with a buttery fillet of brill, courgettes and a rich lobster bisque.
Delicate and full of flavour, we’re enjoying ours with a glass of 2024 Vermentino di Sardegna, Pusole. Bright, citrus‑led and lightly saline, it’s the perfect pairing for the dish’s coastal character.
Now on our à la carte.
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29/04/2026
Pork shoulder, lentils & watercress salsa verde.
Pork shoulder is slow-cooked overnight then finished on the grill for golden, crisp skin.
Served with a rich ragu of Castelluccio di Norcia lentils, lifted with apricot agrodolce, finished with a fresh watercress salsa verde and topped with a delicate roll of crackling.
Available on our lunch menu & best enjoyed on our sunny terrace.
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27/04/2026
The weather couldn’t be better for a very special recent delivery.
We’re delighted and humbled to have retained our Michelin star for the 18th year, as always the emotions remain just as strong as ever.
To every person behind Murano, from KP to FOH, to our suppliers, and our dedicated team of chefs — none of it would be possible without you.
Thank you for your recognition and continued support! We couldn’t be more thrilled.
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24/04/2026
Capturing mornings in the kitchen; desserts resting, sauces gently warming, risottos folding to a silky finish and plates coming together ahead of lunch service.
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22/04/2026
As wild garlic returns to the kitchen, we’re enjoying finding new ways for it to shape our spring dishes.
This season, we’re working it into our pasta dough — giving it a soft, speckled green tint and a gentle allium lift.
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20/04/2026
Our caramelised Amalfi lemon tart, from start to finish.
It never leaves our menu, for good reason.
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20/04/2026
Our caramelised Almalfi lemon tart, from start to finish.
It never leaves our menu, for good reason.
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17/04/2026
A moment for our favourite filled pasta this spring.
Our courgette agnolini is made with a wild garlic dough, filled with a delicate mix of ricotta and spring vegetables.
It’s finished with a light Parmigiano Reggiano cream and morels sautéed until rich and jammy.
Available now on our à la carte menu.
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15/04/2026
Our cheese trolley, in all its glory.
Serving a seasonally rotating selection of twelve cheeses from Britain and Italy, curated with La Fromagerie.
Blue? Nutty? Milky? Earthy? Sharp?
Choose as you please, there’s one for everyone.
Photo: Harriet Langford Photography
13/04/2026
Meet Ladi, our treasured Sommelier here at Murano; he’s been with us for over six years, and quite frankly, we’d be lost without him. Originally from the Czech Republic, he has a real knack for finding brilliant wines from small, under-the-radar producers; the kind you didn’t know you loved until he pours you a glass.
He’s one of the first faces you see at your table, always ready with a warm welcome and the answer to all your wine questions. And if the moment calls for it, he’ll happily shake you a proper cocktail too.
Ladi guides his team and your glass with equal care; always calm and always brilliant.
Photo: Harriet Langford Photography
10/04/2026
Crisp, fresh and bursting with flavour.
Smith & Brock are delivering some of the most beautiful colours this spring.
Photo: Harriet Langford Photography
08/04/2026
Portland crab, white asparagus, grapefruit & bottarga.
Seasonal French asparagus from Smith & Brock is lighlty blanched and dressed in a zesty vinaigrette.
Topped with Portland white crab, the dish is then finished with a grating of Red mullet Bottarga, also known as the ‘Parmesan of the sea’, giving the an intensely savoury depth of flavour.
Now on our Spring à la carte menu.
Photo: Harriet Langford Photography
06/04/2026
We know we shouldn’t choose favourites but we really do love Spring.
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01/04/2026
All smiles, in and out of the kitchen.
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30/03/2026
One of the first signs of Spring in our kitchen is the arrival of baby violet artichokes.
With their soft, tulip‑shaped heads and deep violet leaves, this Venetian variety has a short two‑week season each year, harvested by hand on the northern islands of the lagoon.
Tender enough to enjoy almost as they are, we’re cooking ours barigoule style; gently braised and finished simply with fresh herbs.
Almost too beautiful to eat, the perfect spring starter now on our à la carte menu.
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25/03/2026
Now that white asparagus has arrived, we’re celebrating its delicate, nutty flavour with just a handful of bright pairings.
Pickled radishes bring a crisp bite, while segments of blood orange add a gentle sweetness and lift, before it’s finished with fresh herbs.
Almost too beautiful to bite into, it’s a light, vibrant plate that truly celebrates the best of the season’s produce.
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23/03/2026
Confit rabbit salad, focaccia croutons, Nocellara olives.
Our new confit rabbit salad begins with rabbit cooked low and slow until meltingly tender.
It’s paired with Nocellara olives, roasted Italian peppers and broad beans, with frisée and mustard leaf for a little lift and a clean, fresh bitterness.
A rich chicken sauce, split with our classic dressing, brings everything together, while grilled focaccia croutons soak up the juices, finished with lemon zest and fresh herbs.
A bright, flavour‑packed starter to kick off your lunch at Murano.
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18/03/2026
Octopus carpaccio, winter tomatoes, basil & jalapeño dressing.
Our Cornish octopus is gently braised with rosemary, garlic and lemon before being rolled and thinly sliced into a delicate carpaccio. On the plate, it’s garnished with our punchy jalapeño dressing and our favourite confit winter tomatoes, which bring an intense sweetness and acidity, with a firm bite that works beautifully in raw dishes.
Finished with fresh basil and oil, it’s a bright, refreshing first course with a lovely interplay of textures.
Available now on our lunch menu.
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14/03/2026
If you know us at Murano, you’ll know how much we love ’s infamous tiramisu.
And while we couldn’t steal ’s recipe, Chef ’s ice cream tiramisu is our fun way of doing something a little different.
A playful spin on everyone’s favourite Italian classic & now available on our à la carte menu.
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12/03/2026
Pork Belly, burnt apple purée, grilled Tropea onions and swiss chard.
New to our lunch menu is this fantastic pork belly from .
Brined for 24 hours, slow cooked in pork fat for 12 hours, and seared on one side before serving.
For our burnt apple purée, we leave the apples in the oven until completely charred and almost forgotten.
Served with grilled Tropea onions, also known as the red queen, known for their sweetness, just like our .
Finished with classic pork crackling and pork jus, the perfect lunch time treat with a glass of 2022 Riesling, Chateau Montelena.
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Address
20 Queen Street
London
W1J 5PP
Directions for both the European restaurant and Italian restaurant located on Queen Street in London:
Public Transport:
- Take the underground to Green Park Station (Jubilee, Piccadilly, or Victoria Line)
- Walk East on Piccadilly towards Berkeley Square
- Turn left onto Berkeley Street
- Continue straight onto Hay Hill
- Make a right turn onto Burlington Gardens
- Then make another right onto New Bond Street
- Finally, turn left onto Queen Street
Driving / Parking:
- Head towards Central London on A4 or A40
- Follow signs for Oxford Circus or Piccadilly Circus
- Find a car park near Regent's Street or Burlington Arcade
- From there, walk East towards Berkeley Square
- Turn left onto Berkeley Street from Berkeley Square
- Continue straight onto Hay Hill
- Make a right turn onto Burlington Gardens
- Then make another right turn onto New Bond Street
- Finally, turn left onto Queen Street
Opening Hours
| Monday |
12pm - 3pm |
|
6:30pm - 11pm |
| Tuesday |
12pm - 3pm |
|
6:30pm - 11pm |
| Wednesday |
12pm - 3pm |
|
6:30pm - 11pm |
| Thursday |
12pm - 3pm |
|
6:30pm - 11pm |
| Friday |
12pm - 3pm |
|
6:30pm - 11pm |
| Saturday |
12pm - 3pm |
|
6:30pm - 11pm |
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What people say
Murano London is a must-visit for anyone looking for an exceptional European dining experience. This Italian restaurant, led by the talented Angela Hartnett, offers modern European cuisine in a sophisticated and elegant space on Queen Street. The beautifully poached Cornish cod from Flying Fish is a standout dish, served alongside sea herbs and finished with a beurre noisette. And for those with a sweet tooth, the banana soufflé finished with silky dulce de leche ice cream is the perfect light dessert to end your meal.
But it's not just the food that makes Murano London special - their Group Sommelier Ali Finch has recently been recognized as one of the top 100 sommeliers in the UK. Her knowledge, passion, and dedication to wine are unparalleled, and she makes wine approachable and fun for both the team and guests alike. It's clear that everyone at Murano London takes pride in providing exceptional service and creating an unforgettable dining experience. Congratulations to Ali Finch on her well-deserved recognition!
