The Royal Oak

He is the Go-to-guy when it comes to hunting the best pattys in london. And when he has eaten the most burger connections in the metropolis of our capital, he knows something or two about what goes into making the perfect burger, so he uses all these delicious knowledge to create something epic. with the royal oak pub in marylebone, burgerac brings them the burger shack.

That is by far the best burger I had eaten in london, if not the world. a friend recommended the little fucked pop-up in a pub. I ordered a nabenba nabenba. you bite, you say the words loud. the patty, the rolls, the consistency of the meat, everything is simply brilliant. can not wait to be back here and try everything else on the menu.

Once again I find that I spend a month without meat. the annual self-filling of meat free januar has been in full for almost three weeks, and this year was the hardest so far (ok, so I don't drink for a month, but that's another story.) what makes it double hard is the number of places that run burger specialties, and offers to lure into those who want their cold, dark foods. I can't say I wasn't tried, but I kept my integrity. so far. the lunch at burger shack was by far my hardest test, as my 20 ess Companions fucked in their big shack burger, pig-attack and cattle cheese frits pulled – washed down with meantime pale ale and Kopparberg dogs – I waited for my “Bean me up” veggie burger, squeaky screaming. price: bean me up” burger presentation: to be fair, the bean me up burger scrubs quite well, despite the lack of bark meat. the generous borpatty, with cheese that melts the side, overcrows the golden brown sesame seed bunk, which meets on illustrated fat-resistant paper in its plastic almost food basket. large tick on visual effects. toppings: cheese is stuck over the patty, and it also adheres thickly to the tip bun, sweat the ensemble together – its mild taste is good, but pack it more beat. under the bohnenpatty, a thin piece of tomato, crushed iceberg salad and a healthy (or unhealthy, depending on the perspective) doll from burger-taste sauce (a light, creamy/sharp take on a thousand island clothing) act as a classic garnel and supply some of the moistness that would normally be squeezed out from rinderpatty. bean: the patty in the bean me up burger, as they expect, is mostly drilling. black bean and feta to be exact. the composition is well balanced with the semi-solid black borons, which act as a counterpoint to the cashew and feta, which makes up the rest of the patty. there is also a warming hauch of chili, which rolls through, starting from the second or third mouthful, which improves the taste. it is fried and crispy, and the only thing I think it needs (except beef) is another hit the seasoned. bun: a fantastic example for a Demi-brosche, Sesam-Samen-Bunge. it looks great, is beautiful and fresh, and wraps brilliantly around the innards on the squash to pack everything. overall this is a comforting pleasure in the environment of a nicely cooled pub, and he compares very favorably with my favorite Veggieburgers in london burger shack, and mr burgerac, I greet them.

Visited many pubs in London at around 7:30pm. All of them had their kitchens closed… The Royal Oak not only had their kitchen open, but had multiple options for Sunday Roast. The service was excellent, the beer was great, and the environment was lovely. Would definitely visit again.

My daughter and I walked past on a Saturday night, it seemed so cosy inside we decided to go in for a drink. What a lovely surprise! It has such a nice, relaxing atmosphere that we ordered food, too. The staff, especially our waiter was so friendly and attentive and the food really tasty. I so wish this was my local, will definitely be returning!