Alfred’s Brasserie to Open in Marylebone in Spring 2026
A new neighbourhood brasserie and orangery is set to open in Marylebone this spring, combining European-led dining with design-led interiors and a focus on seasonal produce.
A new brasserie and orangery, Alfred’s, is set to open in Marylebone in late spring 2026, introducing a design-led dining destination within a newly developed residential scheme.
Located in central London, the restaurant forms part of a wider development by Wallacea Living and has been conceived as a neighbourhood venue offering all-day dining in a contemporary setting. The concept combines European culinary influences with a focus on seasonal produce and a design approach centred on natural materials and soft, botanical forms.
The kitchen will be led by Head Chef Giuseppe Caraccia, whose experience includes roles at Le Pont de la Tour and the opening of Caviar Kaspia Mayfair. His menu at Alfred’s will reflect Southern Italian influences alongside techniques developed in London kitchens, with an emphasis on ingredient-led cooking and seasonality.
All-Day Dining Offer
Dishes are expected to include grilled tiger prawns with chilli salt, dry-aged beef tartare, halibut fillet and Dover sole meunière, alongside chicken ballotine and a dry-aged tuna ribeye steak. The restaurant will also serve a weekly Sunday roast, offering options such as roast striploin, chicken or slow-roasted pork belly, as well as a tuna alternative.
Design and Interiors
The interior scheme has been developed by international hospitality designers Jestico + Whiles in collaboration with interior designer Sue Timney, who also serves as Creative Director at Wallacea Living. The design draws on natural textures and a muted palette, with a focus on greenery and daylight.
An orangery and garden terrace will extend the dining space, providing additional seating areas designed to transition between daytime and evening use.
“Alfred’s has been imagined as a neighbourhood dining room defined by quality, comfort and understated sophistication,” said Zoltan Zolyomi, General Manager at Wallacea Living.
Zoltan Zolyomi, General Manager, Wallacea Living
Chef Caraccia added, “Our focus is to create food that is thoughtful, seasonal and crafted with care. Alfred’s will be a place built on integrity, creativity and genuine hospitality – somewhere guests will want to return to time and again.”
Giuseppe Caraccia, Head Chef
Giuseppe Caraccia, Head Chef
Recruitment is currently underway across both kitchen and front-of-house teams ahead of the opening.
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