Review on Fischers
Celebrated restaurateur duo Chris Corbin and Jeremy King launched their latest gastronomic venture called Fischers in June 2014 on affluent Marylebone High Street. Occupying the site formerly inhabited by Cotidie, it joins an impressive stable of restaurants including The Wolsey, The Delaunay, Brasserie Zédel and the Colbert. Designed by Brady Williams Studios, the interiors are an evocation of Vienna in the early twentieth century featuring glossy dark wood and brass, leather banquettes and bentwood chairs with an oversized clock taking centre stage.
Serving classic Viennese cuisine, it's open all day for breakfast, brunch, moving through lunches, afternoon snacks and full-blown suppers, with the kitchen under the experienced leadership of Executive Chef Lauren Kerr. Diners have a choice of cured fish, salads, schnitzels, sausages, brötchen and sandwiches, strudels, biscuits, ice-cream coupes, hot chocolates and coffees with traditional tortes mit schlag. From the lunch and dinner menu you could opt for a starter of beef broth with cheese dumplings before a main course of seared sea bass with roman artichokes and a citrus dressing or grilled spatchcock chicken with garlic and tarragon. To finish there are desserts in the shape of Scheiterhaufen, apple bread and butter pudding with calvados anglaise or Marillenknödel, apricot dumpling with apricot compote paired with vanilla ice cream.
Service is slick and professional and the wine list is predominantly mittel-European, with Austrian, German, French Alsatian and Hungarian wines offering plenty of choice by the glass.
Cuisine
Austrian
Chef
Lauren Kerr
Restaurant Opening Times
Breakfast: 7.30am (8.00am Sun) through
Lunch: until
Dinner: 11.00pm (10.30pm Sun & Mon)
Accepted credit cards
Visa, Master Card