Bokan at Novotel Canary Wharf

This three-floor, sky-high restaurant and bar is far sexier than its Novotel wrapper suggests. In contrast to the cheery primary colours of the hotel’s foyer, Bokan is an understated, dimly-lit evening destination which takes its design cues from the Dockland’s rusty, industrial past. Floor 39 is home to a large alfresco drinking terrace and whisky-focussed bar, while below is another bar where you’ll find a lengthy cocktail list. Cheaper than many of London’s other high-rise bars, we found the seaweed-garnished Wharfinger cocktail (cognac, mastic liqueur, bitters and vermouth) to be just as well-made as its Central London rivals. The kitchen is the domain of French chef Aurelie Altemaire, who spent a decade at Joël Robuchon working her way up to head chef. Touches of her home country can be detected across the international menu, from oysters with chanterelle mushrooms and a whole crispy squid stuffed with ratatouille, to its predilection for cheese and charcuterie. We particularly enjoyed the beef tartare, dotted with colourful and peppy sauces and imbued with welcome crispness via shards of sesame brittle. Prices are fair considering the restaurant’s altitude, although the super-polite service was occasionally slow on our visit. The wine list is overly fussy in its organisation, but an obvious effort has been made to provide interest and quality – something we would apply to Bo¯kan as a whole.

Situated within Canary Wharf’s modern 39-storey Novotel hotel, which is centrally located in the capital's financial district, Bokan is a drinking and dining destination with stellar views. This sky-high, dockside restaurant is a beacon for artisanal food and drink inspired by rich European cultural cuisines, making it a popular spot for business dinners and special occasion dining.

The restaurant is located on the 37th floor, meaning views across London are nothing short of spectacular. Bag a seat by one of the full-size windows and gaze in awe at London's skyline, or choose one of the squishy leather seats in the centre of the restaurant. Exposed brickwork and industrial columns are offset by warm lighting, plenty of wood and orange accents throughout, making it a warm and welcoming space in which to dine.

Menus are created by executive chef Robert Manea who moved to London from Romania in 2012, and whose career includes the likes of The Ledbury and L’Atelier Le Joel Robouchon. Joining Bokan in 2017, he was promoted to head chef two years later, and then executive chef in 2022.

There are set two or three-course menus available, alongside a six-course tasting option. Examples of starters you might expect to find include hand-dived scallop with cuttlefish, lardo di colonnata and peas, or chicken terrine with rhubarb and turnips. For main course, think sea bass with spiky artichokes, green beans and Datterino tomatoes, or duck breast with rainbow beetroots, almonds and cherries. Finally, finish on a sweet note with the likes of honey cake with elderflower ice cream, or citrus pavlova with lemon sorbet. 

In addition to its award-winning restaurant, the hotel is home to a bar on the 38th floor and a roof terrace on the 39th floor, so guests can relax in one of the two before or after dining. The hotel’s close proximity to Canary Wharf underground station is another plus.