Located in Bruton Place, SiLVA shines a spotlight on quality ingredients.
Bruton Place is one of those hidden gems tucked away in London, Mayfair. Located in the heart of the neighbourhood, it plays host to several culinary hits, from FACT Dining Award nominees like the Guinea Grill to the Michelin-starred Umu. Now, it welcomes a new Mediterranean marvel, SiLVA.
Founded by Daria Grebenyuk, SiLVA brings a touch of the Med to Mayfair. We visited on a weekday evening, and the atmosphere was buzzing. Crowds from the nearby Guinea Grill, clad in suits and holding pints, spilt out onto the pavement. While SiLVA offered an elegant evening out and a serene setting for dinner and drinks.
SiLVA’s interior echoes the design of Antoni Gaudí’s Park Güell in Barcelona. Gently curved arches, banquettes and tables gave the space a fresh, flowing aesthetic. The colour palette was understated with neutral tones of beige and brown, and soft peaches and greens.
It was a charming setting for a date night. Cosy up on a sofa beside your dining (or dating) companion, and share a plate of pasta in Lady and the Tramp style. The only drawback was the size of the tables, which were somewhat small. We watched several guests play plate-Tetris and attempt to move the centrally fixed lamp.
On the walls, there were nature-inspired panels, which had been custom-designed to reflect the ingredients found on the menu. There is a three-dimensional feel to them, with plants seemingly growing out from the walls, which is fitting, as silva means forest in Latin.
The staff at SiLVA were warm, welcoming and ready with recommendations. The menu draws inspiration from across the Mediterranean and beyond, with an emphasis on high-quality produce sourced from trusted suppliers. Guests can enjoy brunch, lunch, dinner or a set menu. The dinner menu spans raw dishes, starters, mains, sharing plates, sides and desserts.
For starters, we chose the Selection of Raw Fish, which tasted fabulously fresh, like the kitchen had sourced it just hours earlier. The Crispy Fried Egg was a standout: a deep-fried poached egg with a runny yolk, resting on a rich bed of Parmesan cream. A celebration of texture, it elevated the humble egg to a thing of beauty.
Senior Sous Chef Alexandros Kalaitzidis explained: “The risotto always attracts a lot of attention here at SiLVA.” And, it’s easy to see why – the Lemon Risotto, paired with confit datterino tomatoes, delivers a balanced, bright flavour and finishes with a zesty kick. A side of Roasted Courgette with Feta proved both healthy and hearty.
Desserts range from a molten Chocolate Fondant with ginger ice cream to Manuela’s Basque Cheesecake. The restaurant named the cheesecake after its pastry chef, Manuela, whose finesse shines through in the final touches.
The wine list offers a strong selection by the glass, along with classic options from France, Italy and Spain. The drinks list features expertly crafted cocktails and mocktails. The Peach and Harmony combined lime, ginger, pear and vodka in a light, refreshing blend. The Melonique offered a summery splash of citrus, gin, melon and tonic.
SiLVA shines in its subtlety and effortless elegance. Despite being open for less than one year, it's already in the MICHELIN Guide. At the core of the concept lies a dedication to exceptional ingredients and classic Mediterranean flavours.
SiLVA: style, substance and simplicity.
GO: Visit https://silvarestaurant.co.uk for more information.