There are hundreds of fine dining or novelty experiences in London or any city that one can buy – be it a as a tourist or resident. However, there are few that stand out to create an inimitable experience.

Let us introduce you to Bustronome. Offering the finest ‘bustronomy’ in town, coupled with a fabulous tour of London’s main attractions, this is the ultimate London experience.


The Bustronome concept was born in Paris and has successfully migrated to London.
Diners are greeted aboard on a red carpet and escorted to plush leather seats upstairs. Once seated, guests are offered a glass of champagne in preparation for the gastronomic – and visual – odyssey.

Some of London’s most famous landmarks are included in the tour – the Big Ben, the houses of Parliament, the London Tower and the Victoria & Albert museum. However, unlike other tours, diners can be as involved in the actual tour as they like. This is courtesy of a ‘pen’ that, when the pen selects a monument, gives an audio history of the landmark through the pen. For diners who perhaps live in London or have already seen the sites, this allows them to enjoy the novelty experience, partaking in the tour if and when they like.


Now for the bustronomy….

Our dinner tour featured the 2019 summer menu, paired with wines. Our first course was the Crab and artichoke “gateau” with tobiko in a light crab and wasabi sauce, a soft mille-feuille type dish with subtle artichoke and wasabi flavours permeating the soft crab flesh.

Next up was the oh-so moreish Crispy roll with goat cheese and three ways beetroot, a delicate pancake-like roll with soft tangy goat cheese and a beetroot trio.

The Seared tuna, carrot puree, girolle mushrooms and tarragon sauce was the next decadent dish. A lightly seared tuna with small dollops of carrot puree and a subtle tarragon sauce, this dish easily rivals some of Mayfair’s trendiest restaurants in terms of quality.


The piece de resistance, however, had to be the Roasted guinea fowl with curcuma and almonds, warm peach and avocado salad, fondant potatoes. The tender roasted guinea fowl lay on a soft bed of juicy fondant potatoes, with the warm peach and avocado flavours oozing through in every bite.

If, like us, you had wine accompaniments throughout, then your gourmand’s palette would be satisfied in the extreme, and your belly to the point of bursting.

The troopers amongst us had the Young Saint Jude and Jam and Strawberries and ginger pavlova, ginger sorbet for dessert. Both dishes were subtly sweet and the perfect finale to such a wonderful gastronomic experience.


Bustronome offers breakfast, lunch and dinner tours and can also be booked for private hire via


Tags: ,