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For 25 years we've been curating reviews of the UK's most notable restaurant. This year diners have submitted over 60,000 reviews to create the most authoritative restaurant guide in the UK.

Summary

“Magnifique!” – Catherine Parisot’s “special” St John’s Wood treasure is “so French, fun and romantic” and continues to deliver “dependable, high-quality” cuisine bourgeoise. Service from La Patronne and her team can be “attitude-y” or slow, but on most accounts: “who cares?”

£67
Good
Good
Exceptional
* Based on a three course dinner, half a bottle of wine, coffee, cover charge, service and VAT.

Summary

Catherine Parisot’s “little piece of France” is a treasured St John’s Wood “institution”, and its “gorgeous” style has “survived its recent revamp” unscathed; service is “fantastically kind” (except when La Patronne is having an off day) and its “old-school” cuisine bourgeoise is “superb” (if from a rather “unchanging” menu).

£60
Very Good
Exceptional
Exceptional
* Based on a three course dinner, half a bottle of wine, coffee, cover charge, service and VAT.

Summary

Few restaurants can equal the ultra-“cute” charm or longevity of this St John’s Wood “classic”, run – “with a high degree of Gallic authority” – by chef-patronne Catherine Parisot; her cuisine bourgeoise is “reliably divine” too.

£60
Very Good
Exceptional
Exceptional
* Based on a three course dinner, half a bottle of wine, coffee, cover charge, service and VAT.

Summary

With its “charmingly arrogant service”, “fashionably outdated decor”, and “absolutely gorgeous” Gallic cooking, this “delightful” St John’s Wood classic offers a perfect combination “for a memorable night”, and it is “as romantic as its name suggests” too.

£58
Very Good
Exceptional
Exceptional
* Based on a three course dinner, half a bottle of wine, coffee, cover charge, service and VAT.

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Restaurant details

Portions,
Yes
Yes
11 pm
3 Blenheim Terrace, London, NW8 0EH
Opening hours

Sun - Fri noon - 3pm, 7pm - 11pm, Sat 7 - 11pm
Last orders: 11 pm

The 2017 Harden's Guide

2016 Hardens Restaurant Guide

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Financial Times

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