London Kentish Town Restaurant Guide

This Kentish Town fixture from Calabrian-born, Moroccan-heritage chef Mustapha Mouflih has achieved cult status over the past decade for its “mostly great” Italian cooking served in modest premises at very good prices – the bills held in check by “brilliant BYOB for corkage”. Ratings have dropped this year, though, with several reporters “disappointed after reading good reviews”.

A “top selection” of “authentic and unfussy” sourdough pizzas (made daily on site and proofed for 24 hours) with “interesting and tasty” toppings wins a thumbs up from north London fans of this “buzzy” two-year-old in Kentish Town. Along with a Clapham branch, it is the London outpost of a sizable Bologna-based group.

“A fantastic new opening” in Kentish Town – “very noisy pub at the front, but as soon as you’re through the curtains it feels like a secret and rather louche party, with epic food”. It might “look like a gastropub” (it was previously a Victorian boozer, The Oxford Tavern), “but the cooking is high-class restaurant level, albeit you have to be a fan of fire-and-flame cuisine” – from ex-Brat chefs Ben Allen and Ed Jennings. All in all “a winner” – “always busy, permanently buzzing, with great staff who keep things moving well”. Top Menu Tips – “Spider crab croquettes, grilled prawns in brown butter, melting pork chop, gamey rabbit chou farci”.

“A tiny, smart, very small Korean in Kentish Town which seems to get better as it goes along”. “Takeaway is maybe the main business, but there are a few tables with a dozen covers by the kitchen” – “service is fast and you’re in for some very reliable Korean staples (bibimbap is a favourite and kids like Yangnyeom fried chicken”). “Some people rave about New Malden for Korean cuisine, but in my experience this is a cut above”.

“As good as any in France really!” – the clue is in the name at this Kentish Town café, which “may only be fair in appearance but makes genuine French crêpes from French ingredients and by French staff”. “It’s only a matter of feet between the kitchen and your table so your meal is crispy at the edges when you get it”. “Simple and delicious!” Top Menu Tip – “the crêpes are good, but go for the galettes, which are the best – made with Breton buckwheat and not overdone in any way – and have a cup of cidre brut aussi!”