Restaurants Near You in Notting Hill

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Potato and Roe

Described by critics as a signature dish that is 'not to be missed,' this iconic creation elevates the humble potato with beurre blanc, herring and trout roe.

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Veal Sweetbread

A recurring highlight described by critics as light and fluffy, expertly balanced with vin jaune, aged beef sauce, and a gentle vadouvan spice that lifts the dish.

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Irish Soda Bread & Salted Butter

Critics describe the homemade bread as 'fresh' and the accompanying salted butter as 'glorious,' often served alongside a nettle soup that is 'thick as a puree.'

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Raw Scallop, Finger Lime, Chicken Salt, Potato Cake

Reviewers describe the potato base as 'cloudlike' and 'insanely good,' serving as an exquisite foundation for the fresh scallop and citrusy finger lime.

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White Taramasalata with Homemade Bread

Critics consider this a 'strong contender' for the best in the city. It is 'reassuringly pale' and 'gently fishy,' served with 'thick, properly charred slabs' of bread dusted with oregano.

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Temaki (Hand Rolls)

These "taco-like" rolls feature "glimmering sheets of salmon" or tuna diced into curved nori; they are the "stars of the show" and highlight the restaurant's signature casual style.

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Chicken Kyiv

A refined version consisting of 'two perfect balls of meat' that spurt wild-garlic butter when pierced, served alongside a fragrant bison-grass mash.

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Spicy Tiropita

This deconstructed cheese pie is served in a jar as a 'luscious pot' of spicy cheese and caramelised leeks with shards of filo pastry; critics note they could 'just feast' on this and the other dip jars.

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Three-Course Lunch

It is the shop's 'secret formula' where the kitchen 'cooks the books,' testing recipes from the latest titles on display. For a set price that 'cannot be beat,' you get a starter (often soup), a main, and a dessert served at communal tables.

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Crudo di ricciola

Described by The Telegraph as a 'smooth and silky success,' this dish features raw yellowtail tuna in a 'delightful dressing' of cold-pressed tomato juice with a hint of yuzu.

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Old Delhi Butter Chicken

Described as a "gloriously lively, but light and zesty" plate, critics appreciate that it delivers classic richness without the heavy, weighted-down feeling typical of the dish.

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Whole Wild Sea Bass

Described as 'impeccable' and 'punchy,' this dish is served with a rich amarillo butter and is cited by critics as a primary reason diners return to the restaurant.

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Crab and Pomelo Rösti

Considered the essential starting point, these are described as 'smart and privileged' with the kitchen showing a 'superb way with a potato,' crème fraîche, and caviar.

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The Cow Special

The house signature of six Jersey Rock oysters paired with a pint of Guinness remains the essential order; critics note the pub has a distinct 'Celtic affect' that makes the Guinness a must.

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Celeriac 'Cacio e Pepe'

A playful and satisfying signature dish that uses celeriac ribbons to mimic pasta; critics describe it as a 'bale' of flavour from a 'zen master' of a chef.

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Fritto Misto al Metro

An 'impressively long board' served by the metre that provides a 'wow moment' for parties; it features Prosecco-battered catch of the day, plump prawns, and Sicilian-style chickpea panelle.

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Alaskan King Crab (Taraba Kani)

Beautifully presented and already portioned for easy dipping into a 'rich ponzu butter,' this dish is consistently praised as a highlight of the experience.

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Margherita

The ultimate benchmark to test their elastic, 48-hour fermented dough—critics describe the base as classy, thin, and light, and it offers change from a tenner.

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Wood-Roasted Sea Bream

Consistently cited as the headline dish across multiple reviews, it is a centerpiece of the 'wood-roasted dishes' that define chef Theo Hill’s menu.

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Chicken Musakhan

Explicitly identified as one of the 'specialties of the house,' this dish consists of grilled chicken, onions, pine nuts, and sumac wrapped in a handmade bread.

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Mince on Toast

A staple of the menu described as a sturdy plank of sourdough topped with a 'rich, profoundly flavoursome ragu' and a 'melting, feathery drift of cheese.'

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Arancini

Explicitly recommended as the 'house speciality,' these saffron rice balls come with a variety of fillings including spinach and ricotta, mozzarella, mushrooms, or chicken.

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Lamb Rump

Cooked to a perfect point with a crispy exterior and succulent centre, this dish is elegantly paired with a dill yogurt base, bold yellow girolle mushrooms, and peas.

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Pepperoni & Soppressata Pie

Regarded as the signature dish by the owner and described by critics as a "winner," featuring Cobble Lane cured meats, hot honey, and aged parmesan.

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Jerk Chicken

If you arrive early, you can get it 'straight off the drum and falling off the bone.' The gravy is famously good—so much so that reviewers claim they could eat it 'with rice alone.'

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Humus and Falafel in Warm Pita Bread

This sandwich provides a "musical experience" for the tastebuds with its "crunchy exterior" and "soft, flavoursome interior." Reviewers are pleasantly surprised by the numerous small falafels tucked inside—often counting more than five per sandwich.

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Vodka & Pesto Swirl Slice

A heavily teased NYC-style classic combining vodka sauce and red pesto on a crispy base.

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Chicken Shish

Regarded as a staple of their 'proper Turkish grills,' this dish is a benchmark for what critics call 'consistently good-quality kebabs' that 'can't be beaten for flavour.'

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Nasi Lemak

A traditional benchmark dish featuring rice, fish, and peanuts.

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Mirza-Qasemi

Hailed as the MVP of the menu, this thick, smoky aubergine and tomato dip is an absolute best-in-class must-order.

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Thai Green Curry

Richly flavoured with nice juicy tofu, acting as a reliable benchmark for Thai classics.