London Notting Hill Restaurant Guide

“Brett Graham never ceases to amaze” at his “simply sensational” Notting Hill fixture, celebrating its 15th year in 2020, and still idolised by its massive fanclub, who feel it stands “head and shoulders above just about any other restaurant in the capital”. “Superbly crafted, beautifully balanced modern British dishes are full of wonderful contrasts of tastes and textures, using the freshest seasonal ingredients” (notably, “world-beating game”). But there’s a “much more relaxed atmosphere than at most top-end ‘Michelin’ establishments”, with many-a compliment paid to its “easygoing, accommodating and un-fussy” staff; with kudos to sommelier Seamus Williams-Sharkey for his “light touch” and “clever advice introducing you to interesting corners of the world”. Decor is sophisticated if low-key, and “while always busy, it’s easy to have a conversation”.

This “wonderful, buzzy” Greek in Hillgate Village, near Notting Hill Gate, “goes from strength to strength” in its reinterpretation of the traditional taverna as a “modern neighbourhood restaurant”. The “fresh, delicious menu is perfect for sharing”, but “you need to pick wisely otherwise it’s expensive”.

“A great addition to the Notting Hill scene”, this two-year-old Vietnamese BBQ grill serves a “limited menu which one could eat pretty well every day: fresh, zingy and delicious – what more could you want?”. Owner Colin Tu (of the Salvation in Noodles pho joints) serves his mother’s recipe for fermented dipping sauce – MAM is pronounced ‘mum’ in Vietnamese.

There’s “clear blue water between Patty & Bun and other wannabe mass burger offerings” – the only drawback is “you have to queue all the time”. Having started out as a pop-up, the small chain has grown to eight branches and two spin-offs: Smash Patty and Jefferies, a chicken specialist. The core of the offer is “burgers dripping in all the good stuff, loud tunes, friendly vibes and lots of napkins”. Top Tip – the “legendary lamb burger always makes me smile”.

“Quite stunning food at a consistently high level”, led by “fresher-than-fresh ceviche” and other “flavoursome dishes”, earns improving ratings for Martin Morales’s small Peruvian group, inspired by the cooking of the Andes. “Fabulous to visit” – “the room is permanently sunny – or is that just the pisco sours?”. The Notting Hill venue includes a bakery.

“Simple, honest Italian fare done well” – with “fresh ingredients and great service” – is a combination that has served Notting HIll well for almost 30 years at this local trattoria: the senior in a group of three siblings in the same street (see also Mediterraneo and Essenza).

“Still vibrant and alive after all these years” – Will Ricker’s Notting Hill haunt survived its heady A-list celebrity of the early noughties, and even though critics say “you go here to show off your body, or your new friends, to whoever’s around”, its ethos has actually remained surprisingly un-snooty over the years. Foodwise, it’s “no longer breaking new ground with its pan-Asian tastes and mixtures”, but remains a “very fun” option for a superior cocktail with some “eclectic”, SE Asian fusion bites. In mid-2019, its King’s Road sibling, Eight Over Eight – already something of a chip off the old block – was refurbed and relaunched as E&O Chelsea.