Prince Arthur is entering a new chapter this September, with the acclaimed Belgravia restaurant concept set to open a new two-floor destination in Chelsea.
Prince Arthur is bringing its Basque-inspired approach to dining to a new Chelsea location, with Prince Arthur Chelsea set to open at the end of September 2026.
The new venue marks the next stage in the evolution of the Prince Arthur brand, moving away from its original pub format to create a more ambitious restaurant and bar concept. Located on a prominent corner in Chelsea, the new space will combine a seasonal, ingredient-led restaurant downstairs with an intimate late-night music and cocktail bar upstairs.
The opening follows Prince Arthur’s successful run at 11 Pimlico Road in Belgravia, where its Basque-inspired food, live-fire cooking and distinctive pub setting earned a loyal following and recognition in the Michelin Guide.
For more information, visit the official Prince Arthur website.
A New Chapter for Prince Arthur in Chelsea
Prince Arthur Chelsea has been designed across two floors, with each level offering a distinctly different experience.
The ground floor will house the main restaurant, with seating for up to 79 guests. Floor-to-ceiling, arch-shaped windows will stretch across two walls, allowing plenty of natural light into the dining room during the day.
At the centre of the restaurant will be a bespoke fire feature, creating a warm focal point while echoing the live-fire cooking techniques used in the kitchen.
The restaurant will also offer al-fresco dining for up to 16 guests, with outdoor seating wrapping around the corner of the Chelsea building.
The move represents an evolution rather than a simple relocation for the brand. Prince Arthur’s founder, Artur Voloshin, says the Chelsea opening will build upon what was created in Belgravia while introducing a more refined and ambitious version of the concept.
Basque-Inspired Food Meets Live-Fire Cooking
Food remains at the heart of Prince Arthur Chelsea, with Head Chef Adam Iglesias returning to lead the kitchen.
Iglesias previously headed up the food offering at Prince Arthur in Belgravia, helping the restaurant secure recognition in the Michelin Guide for two consecutive years.
At the Chelsea restaurant, his menu will continue to draw heavily on Basque cooking techniques, with an emphasis on seasonal produce, live-fire cooking and high-quality ingredients.
One of the most distinctive features will be a fresh seafood counter, where diners will be able to select the fish they want to eat before it is prepared by the kitchen.
The restaurant will also produce its own caviar in-house, while both meat and fish will be dry-aged on site.
Among the dishes returning from Prince Arthur’s Belgravia chapter will be several of the restaurant’s signature favourites, including sea urchins, txuleta, carabineiros, whole turbot and lobster rice.
The approach is designed to put exceptional produce front and centre, with the kitchen combining traditional European and Basque influences with the theatre of live-fire cooking.
A Wine List Built Around Spain and France
Drinks will play an equally important role at the new Chelsea restaurant.
The wine list will focus particularly on producers from Spain and France, complementing the Basque-inspired menu and the restaurant’s seafood and fire-grilled dishes.
Meanwhile, one of the most recognisable elements of the original Prince Arthur experience will make the move to Chelsea: Guinness.
The stout will continue to be poured through the specialist system that Prince Arthur became known for in Belgravia, using the same type of setup associated with pubs in Ireland.
The original Prince Arthur venue has previously highlighted its specialist Guinness system alongside its Basque-inspired food and fresh seafood offering.
Meet the Chelsea Music Bar
If dinner isn’t the end of the night, guests will be able to head upstairs to the Chelsea Music Bar.
Inspired by Tokyo’s late-night listening bars, the space will combine a vinyl-led music programme with live performances and a premium cocktail menu.
The intimate room will feature a long bar and low-level seating, creating a more relaxed and exclusive atmosphere than the restaurant below.
The idea is to give diners somewhere to continue their evening after dinner, whether that’s listening to records, enjoying a cocktail or staying late for live music.
With the combination of food downstairs and music and cocktails upstairs, Prince Arthur Chelsea is positioning itself as more than simply another new restaurant opening in London.
From Belgravia to Chelsea
Prince Arthur’s original Belgravia location at 11 Pimlico Road became known for its combination of pub culture, Basque-inspired dining and high-quality seafood. The venue has also been recognised by the Michelin Guide for its Basque cuisine and wood-fired cooking.
The brand’s own website describes the original venue as a combination of neighbourhood pub, restaurant and bar, with fire-grilled meats, fresh seafood and a wood-fired grill at the centre of its food offering.
Now, the Chelsea chapter is set to push that concept further.
Rather than simply recreating the Belgravia restaurant, the new venue will place greater emphasis on ingredient-led cooking, seafood, live-fire techniques and an elevated evening experience.
Prince Arthur Chelsea Opens This September
With its combination of Basque-inspired cuisine, live-fire cooking, fresh seafood, cocktails, vinyl and late-night music, Prince Arthur Chelsea is shaping up to be one of London’s more distinctive restaurant openings this autumn.
The new venue is expected to open at the end of September 2026, giving diners another reason to head to Chelsea as the autumn season gets underway.
As Prince Arthur enters its next chapter, the focus is clear: take the elements that made the Belgravia venue popular and develop them into a more ambitious restaurant and nightlife experience.
Prince Arthur Chelsea will open at the end of September 2026.
