The Dorchester has five restaurants: The Grill, Alain Ducasse, The Spatisserie, The Promenade, and China Tang, and three bars, two of which are in the last two restaurants.
Employing 90 full-time chefs, the hotel has long had a reputation for its cuisine, and chefs such as Jean Baptiste Virlogeux, Eugene Kaufeler, Willi Elsener and Anton Mosimann have all run restaurants there.
Mosimann ran the Maitre Chef des Cuisines at the Dorchester for 13 years.
Virlogeux, head chef during the Second World War, had to succumb to rationing and a national maximum-price restriction of five shillings for a three-course meal.

Alain Ducasse's restaurant, Alain Ducasse at the Dorchester, holds three Michelin stars.
When refurbished along with other parts of the hotel in 2007, the redesign purposefully retained its 1940s influence.
  The restaurant serves contemporary French cuisine using seasonal French and British ingredients.
The restaurant features a special table for up to six diners called the "Table Lumière", lit by 4500 fibre optic lights.
 It is surrounded by a thin white curtain which allows diners at the table to view out into the restaurant but prevents other diners from viewing in.

The Grill restaurant, which serves British cuisine, is decorated in a Moorish theme, attributed to King Alfonso's influence during his time in London in exile in the 1930s.
The cream-painted walls feature gilded gratings and mirrored arches and display a Flemish tapestry.
The ceilings are ornate, featuring gold leaves and brass chandeliers, and the room also features deep red riveted leather chairs and deep red curtains, with a Middle Eastern-looking exotic carpet.
According to restaurant critic Jay Rayner, "when you drill down on the menu it's what the faded gentry used to call high tea.
It's nursery food at stupid prices."

The Promenade was refurbished in 1990 by Leslie Wright with a gilded ceiling and reliefs and brass lanterns, and was altered again in 2005 by Thierry Despont, who fitted it with an oval leather bar; it forms the grand entrance and has a length which is equal to that of Nelson's Column.
Piano music is played throughout much of the day, with live jazz from 19:30.
Afternoon tea, a tradition which has taken place at the hotel since its opening in 1931, is served every day of the week at five in the afternoon in the large Promenade and the Spatisserie, with guests seated in decorative upholstered sofas with low tables placed in front of them.
The tables are set with elegant silver cutlery and crockery, with Corinthian columns made of marble, glittering chandeliers, French tapestries and potted plants in the background.
Tea is served by waiters dressed in English-style long coats.
Hollywood actor Charlton Heston, a frequent guest at the hotel, once commented on the aspect of service at the hotel: “The cooks and bakers, the clerks and porters, the maids and the flower ladies, the bell men are the hotel”.

 
The choice of tea offered to the guests is diverse, and includes the hotel's own Dorchester Blend.
The service includes a first course consisting of finger sandwiches with sliced cucumber, cream cheese, and smoked salmon, all served in silver trays, a second course consisting of scones with clotted cream and jam, followed by a pastry tray with a selection of freshly made patisseries.

China Tang is owned by the businessman David Tang and was opened in 2005.
The restaurant is luxuriously designed, with an art deco lounge bar reminiscent of 1930s Shanghai.
The Spatisserie is an informal restaurant, which specialises in light snacks and afternoon tea, serving cakes, biscuits and pastries.

The Dorchester Bar was initially rebuilt in 1938 and was run by Harry Craddock, one of the world's most famous barmen of the period, known for his Martini, Manhattan and White Lady cocktails.
Craddock invented the "Dorchester of London" cocktail here in the 1930s.
The bar was refurbished in 1979.
The Dorchester has five restaurants: The Grill, Alain Ducasse, The Spatisserie, The Promenade, and China Tang, and three bars, two of which are in the last two restaurants. Employing 90 full-time chefs, the hotel has long had a reputation for its cuisine, and chefs such as Jean Baptiste Virlogeux, Eugene Kaufeler, Willi Elsener and Anton Mosimann have all run restaurants there. Mosimann ran the Maitre Chef des Cuisines at the Dorchester for 13 years. Virlogeux, head chef during the Second World War, had to succumb to rationing and a national maximum-price restriction of five shillings for a three-course meal.
Alain Ducasse's restaurant, Alain Ducasse at the Dorchester, holds three Michelin stars. When refurbished along with other parts of the hotel in 2007, the redesign purposefully retained its 1940s influence.   The restaurant serves contemporary French cuisine using seasonal French and British ingredients. The restaurant features a special table for up to six diners called the "Table Lumière", lit by 4500 fibre optic lights.  It is surrounded by a thin white curtain which allows diners at the table to view out into the restaurant but prevents other diners from viewing in.
The Grill restaurant, which serves British cuisine, is decorated in a Moorish theme, attributed to King Alfonso's influence during his time in London in exile in the 1930s. The cream-painted walls feature gilded gratings and mirrored arches and display a Flemish tapestry. The ceilings are ornate, featuring gold leaves and brass chandeliers, and the room also features deep red riveted leather chairs and deep red curtains, with a Middle Eastern-looking exotic carpet. According to restaurant critic Jay Rayner, "when you drill down on the menu it's what the faded gentry used to call high tea. It's nursery food at stupid prices."
The Promenade was refurbished in 1990 by Leslie Wright with a gilded ceiling and reliefs and brass lanterns, and was altered again in 2005 by Thierry Despont, who fitted it with an oval leather bar; it forms the grand entrance and has a length which is equal to that of Nelson's Column. Piano music is played throughout much of the day, with live jazz from 19:30. Afternoon tea, a tradition which has taken place at the hotel since its opening in 1931, is served every day of the week at five in the afternoon in the large Promenade and the Spatisserie, with guests seated in decorative upholstered sofas with low tables placed in front of them. The tables are set with elegant silver cutlery and crockery, with Corinthian columns made of marble, glittering chandeliers, French tapestries and potted plants in the background. Tea is served by waiters dressed in English-style long coats. Hollywood actor Charlton Heston, a frequent guest at the hotel, once commented on the aspect of service at the hotel: “The cooks and bakers, the clerks and porters, the maids and the flower ladies, the bell men are the hotel”. 
 
The choice of tea offered to the guests is diverse, and includes the hotel's own Dorchester Blend. The service includes a first course consisting of finger sandwiches with sliced cucumber, cream cheese, and smoked salmon, all served in silver trays, a second course consisting of scones with clotted cream and jam, followed by a pastry tray with a selection of freshly made patisseries.
China Tang is owned by the businessman David Tang and was opened in 2005. The restaurant is luxuriously designed, with an art deco lounge bar reminiscent of 1930s Shanghai. The Spatisserie is an informal restaurant, which specialises in light snacks and afternoon tea, serving cakes, biscuits and pastries.
The Dorchester Bar was initially rebuilt in 1938 and was run by Harry Craddock, one of the world's most famous barmen of the period, known for his Martini, Manhattan and White Lady cocktails. Craddock invented the "Dorchester of London" cocktail here in the 1930s. The bar was refurbished in 1979.
The Dorchester