London Kentish Town Restaurant Guide

2023 Review: The “exquisite kebabs” at this family-run Turk in Kentish Town (which takes its name from the original Victorian sign above the door) have “set the standard in north London for years”. Don’t be put off by the “limited menu and basic amenities (more like a local chippy)” – the food is “fresh, good quality and delicious”, while “service is cheerful”.

2022 Review: Adding Indian spicing to pasta and crispy Italian pizza explains the name of Devinder Singh’s Tufnell Park venue, which opened in Spring 2020. Early bird feedback suggests it's a concept that ‘has legs’.

2024 Review: 800+ wines by the bottle and a selection of 75 craft beers are the USP of this intriguing Tufnell Park showcase for regional French drinks and produce. The menu changes every six weeks with a different region moving into focus – it’s short and in a supporting role to all the delicious grog, but good value.

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”.

“Real Italian (from Bologna) pizzas” – from a chain founded in Castel Maggiore in 2010 with 21 locations in Italy and now with outlets in Clapham, Kentish Town and – in 2025 – near Tottenham Court Road. “These best-in-class pizzerias use top ingredients, not least of which is the exceptional quality sourdough, authentically replicated from the mothership in Bologna. Toppings are generous and delicious. The menu is relatively short, but this keeps the prices at a level offering very good value for money. Good wines and draft craft beers underscore the philosophy of just doing the basics extremely well”.

“One of the highlights of the year” – this “hidden gem pub in Kentish Town” was “beautifully restored” in 2023 “with an exceptional interior and vibe”, and has become one of north London’s top culinary destinations. There’s a “wonderfully atmospheric bar at the entrance” leading into a “terrific dining room with an eclectic design mix of old and new”, where “a top-drawer team” in former Brat chefs Ben Allen and Ed Jennings serve “superb and interesting food” – “starters show imagination and care” while “the highlight are the sharing mains”. Top Menu Tip – “braised leeks, pecorino sauce and smoked mushrooms”; “amazing sirloin steak and the de-boned XO- stuffed poussin is outstanding”.

This “small and sometimes crowded” Korean in Kentish Town is an excellent option for “standard dishes like bibimbap” in North London – not a strong part of town for Korean food. The prices are “very reasonable”, and although it is geared around takeaway it can accommodate a dozen diners at a time.

“Bravo team Rossella!” Luca Meola’s “always-welcoming family trattoria” near Gospel Oak is “a lovely local that’s stood the test of time” and is “permanently buzzing” with regulars from across north London, for whom it’s often “a go-to restaurant for family celebrations and parties”. “Luca and his team provide excellent service”, a varied menu including “home-made ice creams”, and “wines from their own vineyard in Italy”. Top Menu Tips – “cheap dishes for lunch bring in many locals”; and “the authentic range of pizzas including the best Margherita and a Salsiccia made with Italian pork & fennel sausage and caramelised onions are just delicious!”.

“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!”