Islington, French Restaurant Guide

“Cosy, friendly corner of Paris in N1” – “simple traditional French bistro cooking done well, full in flavour and with generous servings” is on offer at this “popular neighbourhood restaurant” in Islington, which attracts “a mixed clientele of couples, families with children, and friends of different ages”. Its “charming ambience” and “amazingly good value” (“especially the prix fixe lunch”) make it “somewhere you’re happy to return to on a frequent basis”.

Risking turning into “Café Rouge in disguise” – this large French brasserie by Islington Green lived a chequered past under its former owners Corbin & King, which ultimately led to its re-formatting in 2023 by the new Wolseley Group. A few fans do feel the changes are working out, lauding “basic French-standard dishes that are well executed” (“e.g. reliable chicken schnitzel”); and “with pleasant service and plenty of space between tables”. Most feedback, though, continues the downbeat themes that have long dogged it now (“very poor – what a shame!”)

“Reliable, long-lived French bistro in an authentic mould” on Islington’s main drag. “Expect the usual favourites, including freshly made crêpes” – rather than haute cuisine or silver service. Top Menu Tip – “stalwarts of Coq au Vin and Rabbit in Mustard Sauce are strong in conception and well executed”.

“Take a date!” – this converted barge with “great modern British cooking” from chef Lorcan Spiteri is “just lovely”. The location, on the Regent’s Canal about 15 minutes’ walk from Old Street tube, is “a little out of the way but well worth finding”. (There’s a “nice bar boat, Bruno’s, next door too”.)

In the cosy and evocative, small (27 cover) restaurant of the Islington Arts Club – at the north end of Upper Street – this August 2025 launch is from chef duo Louis Korovilas and Taylor Sessegnon-Shakespeare, who previously worked together at Pied A Terre. It’s weekend-only, from Friday dinner to Sunday lunch, in an affordable (£65 per person) tasting format rooted in French and Italian cuisines, with a weekly-rotating menu (e.g. Broadbean orzotto with chicken wing, Aubergine scarpece, with bagna cauda and clams, Beef carpaccio with oyster mayonnaise and baby artichokes, finishing with Seasonal financiers).