Best new restaurants in London to visit in 2026, picked by olive's editors

Looking for new restaurants in London? We've visited the hot new openings in the capital to experience the restaurant for ourselves, so we can bring you our regularly updated best London restaurants list.

Read on for all the best new openings and we'll be continually adding new spots for 2026 as they launch, after we've personally reviewed each one. For more restaurant guides check out our best restaurants in Soho, Covent Garden, Shoreditch and the best restaurants with rooms in the UK.

If you want to pull out all the stops, find out the UK's best showstopping restaurants to impress or try the best chef's table experiences in the UK.

Trèsind, Mayfair

Tasting menus aren’t usually my thing – too many dainty plates, not enough of what I actually crave – but Trèsind Mayfair gets the balance right. The sleek, modernist room, a short walk from Oxford Circus, is the London debut from the team behind Dubai’s three-Michelin-starred Trèsind Studio.

As the name suggests, the food is inspired by the whole of the subcontinent. Two classic tasting menus are offered: veg and non-veg (there’s also a chef’s signature taster), which made the decision easy: we had both. Seven courses had the rhythm of a rollercoaster – some just a couple of bites, others sharing sized.

My standouts were the mushroom chai, smoky with a crisp za'atar cannolo for dunking; and the tandoori morels, blistered from the clay oven in a rich chilli gravy. My partner swooned over the chaat, creamy with yogurt, surprising with strawberry, avocado and pomelo; and dramatically presented tandoori tiger prawn, sitting up, begging to be admired. Curries were a perfect balance of portion size and variety: silky butter chicken and Bengali kosha mangsho (mutton), soft enough to eat with a spoon.

Optional khichdi – head chef Amit Bagyal’s personal favourite – is a theatrical must: a nutty dhal finished tableside with 20 ingredients. Dessert reworked payesh into a delicate structure of yogurt, ice cream and milk crisp.

Neither of us had tried Indian wine before but we’re happy we have now: Fratelli Vineyards' chardonnay-sauvignon blanc was crisp and cool, cutting cleanly through the spice. tresind.co.uk Reviewed by Keith Kendrick

Appalachia, Shoreditch

Appalachia brings the mountain cuisine of America's Appalachian region to Shoreditch, led by head chef Alistair Borer (formerly of Smoking Goat) with a fire-driven, boldly seasonal menu. The space feels warm and a little rugged: lichen-like marble curves at counter seating overlooking the open kitchen, and staff who are engaged without being overbearing.

The menu is peppered with ingredients that feel uniquely American: Kool-Aid, pimento cheese, sweet tea, all used expertly. Start with the cheddar and jalapeño madeleines: soft, spicy, with the comforting flavour of cheese around the edge of a toastie, paired with a dill-forward ranch. Don't hesitate over the tongue and head skewer: compressed layered squares of meltingly soft meat, crisped at the edges.

The charred corn on a garlic and ginger base is another must. The tomato and watermelon salad arrives bright and perfectly in season, the tomatoes swimming in a pickled broth split with herb oil, the fried green tomatoes an excellent addition.

A limited number of pimento cheeseburgers are made each night, the cheese sauce piped and blow-torched with real drama. Served in a bun with thick tomato, caramelised onion and waffle fries.

The Ambrosia Paloma has sherbet notes and a yogurt tang; the Sweet Tea Cooler delivers real peach thickness with a bergamot lift from the earl grey. We finished with the Kool-Aid jelly, a little soft but the popping candy and amaretti crumb made it fun.

olive tip: only a handful of pimento cheeseburgers are made each night, it's reason enough to book early. appalachia.co.uk Reviewed by Lydia Anderson

Bulbul, Temple

Bulbul is named after the bird that ranges through the forest, picking up the best finds – and that's exactly the brief chef-restaurateur Rohan D'Souza and restaurateur Twinkle Keswani gave their chefs, sending them to cherry-pick India's best regional dishes and bring them home to Temple, nicely wedged between the City and Mayfair's usual high-end Indian haunts.

The theatre starts before a fork is lifted: your server brings a box of cocktail herbs and spices for you to smell your way to a drink. We kicked off with dadi ka dabba, a collection of one-bite morsels including a plump, battered deep-fried oyster, then crab dosa, exquisitely presented for you to fill, dollop with coconut chutney, wrap. Dish of the meal was Aunty Marie's Goan shrimp balchao – aged for 48 hours and served in a mini clay pot.

Vasco da Gama pork belly sorpotel, served with spongy rice cakes to mop up the spicy stew, had us fighting for the last scrap. Then the mezbaan – a round-up of the grill's greatest hits – from which fist-sized, meaty prawns were the standout.

Don't skip the butter chicken either: a dish Delhi native Chef Yash is rightly proud of. Trust him. bulbullondon.com Reviewed by Keith Kendrick

Taq, Notting Hill

Chefs Eduardo Yishima and Jackson Boxer (Brunswick House, Dove and Vesper) have joined forces to breathe new life into one of London’s original Mexican restaurants, Taqueria.

The result is TAQ, an energetic spot with a sleek look and an entirely new menu. Dishes are made for sharing, with a packed menu centred on classic staples – tacos, tostadas and quesadillas – plus distinctly non-traditional blackboard specials.

Start with the shrimp taco dorados, two crunchy golden shells packed with juicy sweet meat, dunked into chipotle mayo; then move on to our highlight, the tuna tostada: plump cubes of raw line-caught tuna piled onto a toasted heritage corn tortilla with avocado salsa and chipotle mayonnaise, finished with crispy shallots. From the taco section, the two must-orders are the fish taco (fried line-caught coley, shredded cabbage, chipotle mayo), plus carnitas piled with slow-roasted heritage pork, salsa verde and escabeche pickles. Finish with silky chocolate mousse pepped up with chilli, or tres leches piled with strawberries and chantilly cream.

The focused drinks list champions Mexican favourites, with classic and playful margaritas (the salty jalapeño variety is a must-order), palomas and mezcalitas, plus Mexican lagers, micheladas and a short, sharp wine list of easy-drinking bottles. taq.london Reviewed by Helen Salter

MIKO Mei Fair, Mayfair

MIKO Mei Fair, the new Thai dining room in a Georgian townhouse in Mayfair, comes with expectations: restaurateur Samyukta Nair is the brains behind Jamavar, Bombay Bustle, MiMi Mei Fair, the kind of pedigree that sets the bar high.

The kitchen is led by chef Soonthorn Apaipat, previously head chef at KOYN Thai, whose ingredient-first instincts of balance, depth, and freshness shape a menu built for sharing. The setting yells special occasion – teal and timber panelling, red leather banquettes and gold-leaf lotus motifs split the space into salon-style rooms – but the food whispers from the streets of Bangkok and Chiang Mai. Tableside larb set the theatrical tone: herbs, spices and rice pounded and mixed and stirred through chicken mince.

Black pepper squid followed, nuggets that were both crispy and appropriately chewy; chicken satay came loose-sauced and properly tender, nothing like the sad version supermarkets sell; tiger prawn pla-ra arrived as impressive as a small lobster, meaty as monkfish. Then two dishes competing for stardom: apple wood-fired Panang duck curry, sliced on the bias, bathing in an aromatic coconut sauce; and crab fried rice, the best we've had, every grain separate, the crab running through it as seasoning rather than sitting in chunks.

Vesper, Exmouth Market

Swish but unfussy, the romantically candlelit dining room off Exmouth Market is centred around a large zinc bar, complete with craggy, whitewashed stone walls, sconce wall lights and white tablecloths. Mine’s always a negroni over a martini and the ‘dirty’ red pepper-washed version, laced with saffron bitters and gobstopper olive, is brimming with savoury edge.

I visited Dove last year, so knew the score on the off-menu burger front. My dining companion was immensely grateful that I enquired before we even ordered drinks, resulting in us securing the last one. And thank goodness – Dove's same gorgonzola-doused rare, juicy patty made from aged beef rib off cuts complete with jammy caramelised onions in bubbly brioche bun, here in a moat of peppercorn sauce.

Other dishes are so brilliant that this is only one of the highlights. Namely grilled Atlantic prawns slathered in fenugreek and black lime butter and al dente agnolotti parcels bursting with silky chicken liver parfait, finished with glossy madeira sauce. Baked saffron and crab fat rice accompanies large sharing cuts – middle white double loin chop, coal-fired chicken or 42-day aged Galloway beef rib if you missed out on that burger!

Mour, Seymour Street

The Blind Faith Martini is the essential way to start a meal at Mour, an elegant new restaurant in a townhouse setting near Marble Arch.

Mixologist Riccardo asks you for a base spirit and a vibe, then conjures up the rest. Our gin, Chambord, cucumber, elderflower and lime creation was magical: zingy and well-balanced, and literally unique.

Service matches the warmth and calm of the room: professional yet informally friendly. For a Med-inspired atmosphere, book the ‘secret’ all-weather courtyard.

Flooded with natural light, its glass roof opens on a warm evening and retracts when the weather threatens. It’s a great solution to the problem every al fresco table in London has.

The menu leans towards Mediterranean but roams – Italian pasta sits alongside Greek sauces and Japanese technique. It’s a hospitality family's instinct to make everyone welcome, which makes sense given this is a prime location for tourists from all over the world.

We began with courgette flower, tempura-light and shattering over soft goat's cheese. Brie tortelloni was the dish of the meal – rainbow chard threading through a grana padano foam that clung to each parcel.

Seared seabass, in a sharp avgolemono, matched the refinery of the room. Apple tarte tatin closed things, layers of pressed apple, soft enough to spoon and scoop its accompanying caramel sauce. mour.uk Reviewed by Keith Kendrick

Johnny Boy's, Stoke Newington

Serving breakfast through to dinner, Johnny Boy's dishes up SoCal comfort food inspired by East LA’s family-run DIY joints.

This cool, casual spot is a love letter to the food LA native Julian Denis (from Hackney’s Facing Heaven and Easy 8 in London Fields) grew up on, drawing on Mexican, Jewish, Greek and Japanese influences. The slim space leans into Californian sunshine charm: tangerine counters, cosy rust-brown booths and scalloped stained-glass shades give it the feel of an old-school neighbourhood joint, with salsa hits pulsing from the speakers. Dinner is the answer to late-night cravings, from tacos to cheeseburgers and pastrami sandwiches.

Start with the crab tostada: a tangle of fresh and imitation crab, radish and jalapeños is sharpened in lime juice and piled onto a crispy fried corn tortilla. The signature patty melt – a cross between a cheese toastie and cheeseburger – is deliriously hearty, still pink and oozing with Russian dressing, caramelised onions and Swiss and American cheeses. The chicken dinner sees hunks of fried, juicy chicken leg and thigh served with herb-flecked potato salad and an extra-soft Hawaiian roll.

Finish with the suitably fun root beer float – thick, foamy and perfect for sharing. The concise drinks list covers American favourites like Pabst Blue Ribbon and Modelo, plus punchy cocktails: sharp margs and ruby red micheladas are finished with a spicy Chamoy rim.

We can't wait to return for a leisurely weekend breakfast, living out our American sitcom dreams with big breakfast burritos and bottomless filter coffee. eatatjohnnyboys.com Reviewed by Helen Salter

Clio, Marylebone

Want to know where to get the best Greek salad without hopping on a flight to Greece?

Clio, a new Greek restaurant on Marylebone’s Chiltern Street, is the place. Hunks of chunky tomato and discs of baby cucumber support a whole slab of aged feta, topped with seaweed and dressed with olive oil and lemon juice, which your server then breaks up tableside to harmonise the flavours.

The room transports you to the Med, too: big, light and airy, with foliage cascading from the ceiling and walls hung with Hellenic sculptures and artwork. A watermelon margarita, ordered on a hot evening, hit the refreshment spot.

To snack on, a plate of olives and plump radishes, and a tangy, creamy cheese called xigalo, eaten alongside soft yogurt flatbread, dragged through a smoky aubergine dip. For starters, the prawn saganaki – suck the head, where the best briny reward is hiding.

For mains, the Huntsham Farm suckling pig was the highlight, the meat meltingly soft, strands pulling away like silk ribbons. The lamb chop and slow-cooked shoulder delivered earthy herbiness with each forkful. Get your camera out for the dessert of frozen yogurt with strawberries – gigantic yet light, easily enough for three, one of those dishes you wish you had a bigger stomach for. cliorestaurant.co.uk Reviewed by Keith Kendrick

Café Clement, Temple

The corner of London that is 180 The Thames is a contradiction, both a hive of activity with plenty of potential celebrity spotting and an area of riverside calm.

What with Ikoyi, Toklas and Corner Shop, this is now quite the block to be seen on. Café Clement is an all-day café and bar in the best of grand brasserie styling: there’s a luxe, comfortable dining room that faces both an inner courtyard (still a WIP when I visited) and a terrace facing the river (though not on the river). We had breakfast on a very sunny heatwave Saturday morning and sat on the mercifully cool terrace.

The menu (think hotel prices here, this is part of The Clement) runs from toast and Fortnum’s preserves for £4 to a brùléed grapefruit (£8), croque madame with a sunny side up egg (I was tempted) at £18, to an eye-watering £36 for an open lobster omelette, so something for everyone. The garden breakfast, two eggs (I had fried), braised spinach, avocado, grilled tomato and portobello mushroom was a good version of a meat-free English breakfast, well seasoned and with the kind of base ingredients that make you happy that veg takes so good, and the avocado toast had two very perky poached eggs perched on top. It was too hot for sausage and bacon so the full English will have to wait for another visit.

Service was charming and the right side of attentive, the coffee is good and the people watching is epic. stclement.co.uk Reviewed by Lulu Grimes

Tangra, Soho

Vegetarian restaurant Tangra celebrates India's Indo-Chinese food culture in the heart of Soho. At the helm is chef Nikesh Sawant, formerly of Mildreds and Mallow, who brings his experience in proving that vegetables never need play second fiddle.

The Frith Street room is every bit as lively as the menu. Warm timber and exposed brick are lit by neon signs, Bollywood legends gaze down from the walls, and bright red booths invite lingering late into the evening. We began with one of Tangra's playful cocktails – the mezcal-laced Spice Trader, ir if you prefer, the house Tangra beer.

Then on to the food: bold, inventive and packed with texture. Crunchy smacked cucumbers were slicked with soy, vinegar and crackling with chilli oil, while burrata watermelon chaat balanced creamy cheese with tamarind, green chutney and crisp lotus root.

Lollipop Chick’n & Gobi was gloriously crisp beneath a sticky Bombay chilli glaze but the standout was the laccha paneer: delicate layers of paneer threaded with green chutney and kashmiri chilli, scattered with smoked almonds and served in a rich makhani sauce. Parathas and jeera rice were essential for mopping up the sauce.

We finished with soft serve in rotating flavours such as mango darsaan or smoked oil chai. Even devoted carnivores are unlikely to leave feeling they've missed a thing. tangrarestaurant.com Reviewed by Keith Kendrick

Zylia, Covent Garden

Midway between Covent Garden and Leicester Square, Zylia is a new Greek Cypriot taverna from Nick Molyviatis (Singburi, Kiln, Oma) and Barry Karacostas, inspired by Nick’s upbringing in Athens and Barry’s Cypriot heritage.

Step inside and the postcode disappears: painted exposed brick, Greek tin posters, doilies, old ornaments and the faint smell of briny olives in the air. It feels transported rather than themed, with comfortable banquette seating facing towards the bustling floor and open kitchen.

The menu is built for sharing, so come with friends. We started with the bread basket.

Thick sesame-crusted slices and pillowy pitta, charred at the edges and hard to stop at one. The aubergine dip is toastier and sweeter from the peppers, with a pleasing depth from the coal roast.

The taramasalata is punchy, fishy and so smoothly whipped it's closer to mousse. The Greek salad was exactly what it should be: crunchy and briny, with perfectly ripe tomatoes and generous chunks of feta.

From the grill, the chicken souvlaki came juicy and nicely charred on a bed of sumac onions and parsley. The sheftalia, similar in spirit, were a little dry on the night.

The drinks lean into the theme: there's an all-Greek wine list alongside a cocktail menu inspired by traditional pastries. We ordered the Custard Pie: Metaxa brandy, fino sherry, fig leaf and honey, which left a creamy film on the palate.

Come with at least three others – the meze format rewards curiosity and more people means more plates. zyliataverna.com.

Casa Felicia, Queen's Park

As soon as you walk into this gem of a local Italian, with its whitewashed walls and shelves of Campari bottles, you’re transported to a stylish neighbourhood find in downtown Naples.

Full and buzzing early on a sunny Monday evening, word has clearly spread among Queen’s Park locals about just how good the food is. We worked through the menu with classic and alcohol-free spritzes that were surprisingly difficult to tell apart. Everything we ate was brilliant, from the salty, crusty, moreish pane cafone and carpaccio of Sorrento tomatoes and peaches with stracciatella, basil and mint, to deep-fried aubergine that was wonderfully light and crisp.

Some elements reappear across dishes but when it’s rich parmesan cream and fragrant herb oil, we’re not complaining. Possibly the best courgette pasta we’ve tried combined almost-crisp baby courgettes with both. Our roast john dory had burnished skin, pearly flesh and a light, herb-fragrant pil pil sauce, alongside sweet roasted peppers dotted with black olives.

We were stuffed but a pistachio ice cream sandwich made with a sugar-dusted croissant proved irresistible.

Rosina, Wandsworth Common

Adam Byatt, newly named Restaurateur of the Year 2026, has turned to Italy for Rosina: named after his daughter, built on family cooking he's made for years and sharpened by a deep dive through Italy, chasing inspiration and ingredients.

After two decades building a reputation on modern British cooking with a French backbone (Michelin-starred Trinity, Bistro Union, Brasserie Constance), this wrap-around site on the corner of Wandsworth Common marks his first Italian venture: a cool, grassy green palette and a calm open kitchen, led by head chef Will Bee, previously interim head chef at Lita and a graduate of Paul Ainsworth's kitchen in Padstow. Rabbit stars in a couple of dishes: livers braised in chianti, on bruschetta, open as a snack; then the meal’s showstopper, coniglio alla milanese – breaded fried rabbit leg, bone left on for drama, all crunch outside and pristine white meat within.

Although a salt-baked turbot, cracked open at the next table, drew an audible oooh from the room. Before then, peeled datterini tomatoes with ripe nectarine and burrata brought colourful freshness; veal tongue with mustard fruits was as soft as butter; then a couple of shared pasta bowls: cavatelli cacio e pepe, deliberately humble, and the post-service spaghetti – Adam’s own off-duty plate of anchovy, chilli and garlic.

To finish, a tiramisu, spooned tableside straight from its tin, light enough to justify another helping. rosinarestaurant.co.uk Reviewed by Keith Kendrick

MAZA, Mayfair

There’s a retro Athenian house party feel at this vibrant restaurant from the owners of Mazi and Suzi Tros.

Homely Greek tavern style touches include framed handwritten recipes from owner Christina’s grandmother and custom-made rugs, plus plenty of disco glitz, from mirrored bathrooms to a DJ spinning uplifting 80s tunes. As well as classic retro cocktails, there's a seven-strong martini list.

Tzatziki has bags of savouriness thanks to mastiha and cucumber, while Santorini is a delicate, clarified take on bloody mary flavours. The restaurant also boasts the largest all-Greek wine list in the country, with prestigious names competing for a spot. We’re alerted that food portions are generous, demonstrated by three hunks of griddled brioche-like leek bread to scoop up thick, creamy tzatziki.

The eyes of our server lit up when describing the Georgian-influenced chatsapouri. This truffle-topped baked dough filled with a trio of melting Greek cheeses and aubergine marmalade is an indulgent must-order. Balance with the Greek salad, a riot of fresh, crunchy classics blanketed in crumbly, herb-flecked feta.

For sharing mains, sliced octopus is as tender as you’d expect from hours cooked low and slow, then charred on the grill, served simply with fried capers, while chicken souvlaki is some of the juiciest meat I’ve come across, with pots of paprika and honey mustard sauce for a final touch. Mazi’s much-loved baklava ice cream sandwich has made the dessert menu, with high-quality pistachios offering a deep, nutty flavour to the semifreddo-style ice cream blocks and crisp wafer edges. mazamayfair.com Reviewed by Alex Crossley

KINZ, Notting Hill

KINZ occupies a 1930s former Lloyds Bank on Notting Hill Gate and steps in from the street reveal a soaring, multi-storey dining space with a gallery mezzanine and a canopied bar built around sunken backgammon boards. Rasha Khouri Bruzzo, who also owns Akub, opened the restaurant with brothers Jad and Karim Lahoud, and the result is a generous, unfussy version of Lebanese cooking geared towards long shared meals rather than quick plates.

Small meze dishes lead into bigger plates for the table and the team – friendly and well clued up on the menu – guided us through a good spread of both. The chicken taouk skewers are succulent inside with a delicate smokiness running through the meat, while halloumi skewers arrive bouncy and soft within a golden, crisp crust: proof that good grilling needs little embellishment.

Bread is there throughout for scooping up whatever's left on the plate, reinforcing the relaxed help yourself approach to the meal. Desserts close things out well: we tried a traditional osmalieyeh, its shredded pastry crisp against the creamy filling and sweet syrup, and a flourless chocolate cake that's dense without tipping into heavy. Try a glass of Lebanese wine, a solid introduction to the country's high-altitude vineyards, or, if you like something stronger, the sumac martini.

olive tip: ask for a table in the old bank vault. It still has its original safe door and it's easily the most memorable seat in the building. kinzrestaurant.com Reviewed by Samuel Goldsmith

No. Forty Nine, St John’s Wood

From the team behind neighbourhood favourite Cinder, this all-day bistro and wine bar captures the same relaxed, ‘pop-in’ feels. Back-to-back banquettes split the front section into an open bar/bakery and bistro, where you can also perch at a marble counter looking over the terrace lined with planters of lavender.

The aperitif list is pick-and-mix style – negronis come classic or laced with blood orange juice for a more refreshing garibaldi-style serve, plus a trio of martinis (vodka, gin, espresso) and sours including a pistachio number. As well as classic spritzes, there’s choice of the moment Hugo or seasonal pear and elderflower. White wines by the glass lean towards Spain, while reds to France, with plenty of English sparkling, one Abruzzo orange and a couple of Provence rosés to boot.

Pair drinks with a selection of nibbles – cornbread Madeleines to scoop up scotch bonnet honey better perhaps, or crisp polenta batons layered with whipped ricotta. Handmade tagliolini is ready to swizzle with red prawns and cayenne bisque.

And for dessert, Baby Guinness sundae is a riot of Baileys ice cream, coffee fudge and Graham cracker crumble topping. nofortynine.co.uk

Temaki, Mayfair

Having visited Temaki's original Brixton site, I was thrilled to see the cult favourite hand roll bar return in smart new Mayfair surroundings.

The intimate 15-seat counter keeps the focus firmly on the chefs, who deftly assemble each order in front of you, creating a relaxed, lively atmosphere where dinner comes with a side of theatre. As you'd expect, hand rolls are the main event, backed up by a selection of small plates.

We started with crispy rice topped with buttery akami tuna before moving on to a line-up of temaki filled with spicy trout, salmon and avocado, and miso aubergine. Our favourite, though, was the day's special: seabass with crispy chilli, balancing delicate slices of fish with just the right amount of heat and crunch.

Bottles of soy sauce fitted with pipettes are a clever touch, allowing you to season each roll without softening the crisp nori, and the quality of the ingredients shines through in every bite. Our waiter recommended a bottle of Soñadora macabeo, whose fresh acidity was a great match for the seafood. The Japanese-inspired cocktail list looked equally tempting, featuring drinks such as a Hojicha & Black Sesame Manhattan, Yuki Nori Margarita and Yuzu & Sakura Sour – reason enough for a return visit.

Before ordering, check the handwritten chalkboard for the day's hand roll specials, which are well worth trying before they sell out. temaki.co.uk Reviewed by Zazie Atkinson

The Victory, East Dulwich

The Victory is to East Dulwich what Llewelyn's is to Herne Hill: a neighbourhood eatery punching so far above its weight that it's become a destination itself. Born from neighbourhood loyalty, it was launched by a group of Franklin's regulars who partnered with the Begging Bowl's owner to revive the site.

A gentle refit of the restaurant has done just that – minimally decorated with navy wood panelling and exposed brick walls, and chalkboards dotted around with seasonal specials. Modern British in spirit, the menu nods firmly to Europe: a foie gras parfait that is at once light and rich, and octopus that absorbs the deep spicy heat of chorizo, finished with a vivid aïoli.

For mains, order the dish The Victory is quickly becoming famous for – whole roast poulet jaune served two ways, as two consecutive courses. The first brings the breasts in a deeply savoury sauce of morels, madeira, fresh broad beans and tarragon; the second lets the bird's gloriously crisp skin take centre stage, its legs served on a bed of lamb's lettuce in a sharp, bright vinaigrette.

Round things off with warm ricotta doughnuts and a glass from the concise dessert wine list. The Victory has all the makings of a destination restaurant – the good news for locals is that it's also just around the corner. victoryrestaurant-bar.co.uk Reviewed by Tamarah Green

Cue Point at The Garden Bar, Notting Hill

The Garden Bar on Bramley Road is essentially a pub with one of London's biggest beer gardens – but with a giant smoker called Betty at its heart. Now Mursal Saiq and Josh Moroney have made it the permanent home of Cue Point, their Afghan-Texan halal BBQ concept, after 10 years of pop-ups and residencies.

Mursal was born in Afghanistan, her family fleeing the war in the 90s before settling in Mumbai and then London. Josh, a British-Guyanese classically trained chef, became pitmaster and head chef at Smokestak before the two joined forces.

Pimento chilli cheese flatbread set us off, along with brisket burnt end skewers – hefty cubes of barky meat, their richness offset by the tang of pickles and garlic yogurt. Black lime pepper chicken bites brought a zesty, earthy edge to the familiar crunch of fried nuggets.

Seating 200, Cue Point screams ‘come with a crowd’ but there were only two of us so we asked co-owner Josh to choose our main. He picked oak-smoked lamb shank over wagyu brisket and it arrived with a thud: thick slabs of smoky meat to pull away from the bone, served on kabuli pilau.

The borani banjan – aubergine curry, one of Afghanistan’s most beloved dishes – worked as both a vegetarian main and a generous side. cue-point.co.uk Reviewed by Keith Kendrick

Oudh 1722, Borough

Taking its name from India’s Awadh region and the year when it flourished under Mughal rule, Oudh 1722 is the first London opening from Aktar Islam, the chef whose Birmingham restaurant Opheem holds two Michelin stars.

Set in a three-storey listed Victorian building near London Bridge, the tables to covet have a view of the open-plan kitchen where the alchemy happens. We started with shorba: spiced lamb tartare over which a silky, umami-rich broth is poured at the table.

Tangy gol guppa followed (pop the whole thing in your mouth or it will get very messy), then chaat, a portion so generous it could be a meal on its own. The gilawat kebab, Herdwick lamb ground impossibly fine, was spreadably soft and historically significant: the dish was originally devised for toothless Nawabi nobles.

From the kebabs, the malai murgh chicken leg stopped the table, presented with the claw still on. It’s the dish to show your friends.

Lasooni jinga brought giant prawns with raw mango, then mutanjan dum biryani, oxtail on the bone with aged basmati, was a riot of colour and deep savouriness. Gulnaar – tandoori chicken in smoked tomato cream – was the best butter chicken we've ever eaten, while kara masala ka gosht, confit goat, was dense, rich and fall-apart. oudh1722.com Reviewed by Keith Kendrick

Impala, Soho

There are dishes that are so thrilling and unfamiliar that you should start by having a detailed chat with your server.

Inspired by chef Meedu Saad’s research trips to Egypt, the eastern Mediterranean and Japan, dishes sit outside easy categorisation but make complete sense on the plate. We began with kibbeh of white crab and sun-dried wheat, wrapped in shiso leaf: a fresh, briny and grassy croquette. Aish baladi (pillowy Egyptian flatbreads) arrived for tearing and dragging through olive oil and harissa.

Then a palate-livening summer fruit salad, including a peeled plum tomato, with chilli salt to sprinkle. Sheftalia of Tamworth pork – essentially Cypriot sausages – are wrapped in caul fat to baste the spiced mince as they’re grilled.

Chunks of short rib with three peppercorns and rosemary-scented oil rewarded mopping and a slow chew. The revelation was molokhia with braised jute leaf and aged beef: incredibly soft pink beef rib in an earthy, seaweed-like sauce built on ingredients that form the base of stews across the Middle East and North Africa.

The chops were a little too fatty and dense but the potatoes were sublime, like soft fondants. There is only one dessert – date and pistachio tart – and it earns that status: salted date paste, thick set custard, a carpet of pistachio in a crisp tart case.

A big enough slice to share – but don’t! impalasoho.com Reviewed by Keith Kendrick

Teal by Sally Abé, Wilton Way

Considering it's rooted in classic British dishes, Teal has one of the most refreshing menus I've come across lately.

Sally Abé is a real talent – after years at The Harwood Arms and The Pem, a gripping book and a successful stint at The Bull at Charlbury, this is her first solo restaurant. On entering, my plus one claimed the pint-sized space feels like stepping into a Pullman train carriage, and I wholeheartedly agree, thanks to the elegance of linen bistro curtains, low lit lamps on marble tables, teal panelling and mustard banquettes.

Top shelves are used to showcase co-owner Abe Drewry’s excellently curated wine list, bursting with the likes of Oregon chardonnay, South African pinot noir and five champagnes and English sparklings by the glass. The succinct menu is full of tributes to Victorian Britain.

Traditional salty "savouries" are reignited here as bite-sized appetisers – pig head scotch eggs, angels on horseback (tempura-fried oysters with a lemony hit) and jammy devils on horseback stuffed with chicken liver parfait. Unique four day-cured knife and fork bacon is brushed in treacle and slow cooked then served with mushrooms, pickled shallots and sour cream.

Plump spears of asparagus sit alongside deep-fried ricotta dumplings finished with toasted hazelnuts and lemon dressing, and seared chicken is dressed with bright spring veggies and verjus sauce. A layer of jelly, bright strawbs and fresh mint elevate panna cotta-style buttermilk pudding, while tart marmalade purée runs through parfait-like ice cream in a delicate wafer sandwich.

Don't leave without a refreshing penny lick, justifiably bumped up to £1 for modern times. tealbysallyabe.com Reviewed by Alex Crossley

The Golden Tooth, Newington Green

The Papi team – responsible for beloved Papi in London Fields – is bringing refined pub classics to this Green Lanes gastropub.

It's a chic neighbourhood spot to drink Guinness on tap or impress out of towners. Chef Matthew Scott has created a more grown-up menu divided into small plates, larger dishes and sides.

Mussel toast comes encased in lardo for a briny melt in the mouth bite. Papi's crowd-pleasing approach to food is personified in the red prawn and chicken stargazy pie, mingling salty and creamy flavours with a gloriously golden crust.

It's designed for sharing and you'll find yourself battling for the last bite. For dessert make a beeline for the crème caramel: light, silky and offset by slivers of citrus-tart todoli blood orange.

Wine is central to the experience too with wine merchant Charlie Carr championing low-intervention English bottles. We enjoyed a delicate light red from Somerset-based Mayland vineyard, which was halfway between red and rosé.

The six-strong cocktail list features a quaffable pickle martini and a smoky-sweet mezcal paloma. goldentooth.co.uk Reviewed by Helen Salter

Tavern, Shoreditch

The team behind Nest, that much-loved neighbourhood spot in Hackney, went on to launch St Barts to critical acclaim and recently transformed Nest Shoreditch into an elegant British bistro, with a new name to boot.

As suggested, it has a cosy tavern feel with an elegant sheen: white tablecloths, shaggy sheepskin throws and cream panelled walls studded with antique mirrors and wall plates. A shelf, displaying wine bottles and knick-knacks, snakes round the horseshoe-shaped dining space, from the gnarled wooden window booths to the open kitchen counter.

If a salty pickleback martini sounds too much, the cardamom margarita with green chilli salt rim and bright carrot gimlet make refreshing alternatives. On the food front, we were tempted by Lincolnshire poacher gougères (fondly named ‘chunion puffs’) blanketed in shaved cheese and wild garlic powder, alongside fire bread slathered in miso tomato butter and pickled garlic capers. Next, a kofte stick is coated with beef fat mayo, fermented chill and strands of apple mint.

Our surprise highlight was a medley of romanesco courgettes, Nutbourne tomatoes and ewe’s curd accented with pickled strawberries, monk’s beard and fresh herbs. For mains, delicate spatchcock quail is marinated in tandoori-spiced lemon yogurt, finished with pools of vibrant coriander oil, while a crispy potato skin crumb coats poached turbot in a flecked laverbread, cockle and broad bean sauce.

There’s always room for the dessert options here – elderflower ice cream with milk crumb and blackberries or individual brown butter cakes crowned with a generous frill of chantilly cream. tavernlondon.co.uk Reviewed by Alex Crossley

The Sea, The Sea, Chelsea

Frequenters of Chelsea’s elegant seafood counter will be pleased to hear that the restaurant has expanded, so you can pick where to sit depending on the occasion – perching at the raw seafood bar is great fun, while the tables spilling onto pedestrianised Pavilion Road are prime position to watch Sloane Square’s clientele glide past.

We slid into a burnt orange leather banquette that swoops round the main dining room on the first floor, given a loft-style feel thanks to large skylights. Be prepared to splash out, as each section is well worth ordering from.

First up, three types of rock oysters or a round of caviar if you’re feeling plush. From the bite-size snacks we particularly loved the deep-fried lobster and seaweed dumplings, and aged seabream wrapped in shiso leaf.

Must-order red prawns on the raw section are nestled in a medley of peas, broad beans and gooseberries. Next comes cuttlefish ragu ribbons tangled with salsify and green almonds, and john dory fillets with frilly maitake mushrooms and red rice vinegar.

Whole Cornish plaice to share is dressed with wild garlic capers and pickled dulse, while Shetland turbot tranche sits in a flecked asparagus sauce moat. Don’t miss piattoni beans tossed in lovage and goat’s cheese – a side that shines in its own right.

Finally there’s intriguing potato ice cream with smoked eel or, for traditionalists, a triumphant trio of Kirkham’s Lancashire cheese, summer honey and olive oil crackers. The wine list is peppered with plenty of English choices, from Westwell sparkling to South Downs Salt Éire and Essex pinot noir. Elegant cocktails include The Sea martini lifted with floral apple eau de vie, delicate fig leaf highballs and pink peppercorn laced negronis. theseathesea.net Reviewed by Alex Crossley

Auguste, London Fields

Right under the arches in London Fields, Auguste has the kind of self-assurance that doesn't need to announce itself.

We were told the meal would follow a traditional Italian progression, antipasti through to dolci. Figurines perch on picture frames, the art sits tactfully over the extractor hood and someone has clearly thought about the Campari-heavy drinks list. When we arrived the place smelled of pastry.

Bread and oil to start: nutty, peppery, with enough vinegar to wake you up. The rösti is a very elevated hash brown crowned with a melting blue cheese. The stracciatella with peppers and tomatoes is punchy and creamy, the vinegared peppers catching at the back of the throat.

Then asparagus with peas, crème fraîche and wild garlic: beautiful, fragrant, quietly excellent. The cappelletti comes in a broth made from the lamb skewer offcuts: deeply roasted, somehow both robust and delicate. The skewers are tender and well charred, served with a garlicky anchovy sauce (bagna càuda) and a yogurty green goddess thick with tarragon.

We finished with a semifreddo: creamy, a little acidic, dressed with olive oil. Not the strongest note to end on but by that point the evening had done more than enough.

olive tip: order the bread and oil at the start, and keep it on the table. Every sauce that arrives after it deserves mopping up.

Med Salleh, Kentish Town

A couple of minutes from Kentish Town tube station, this cosy but vibrant 30-seat Malaysian restaurant has got the neighbourhood buzzing about the food co-owner Med Pang grew up eating in Kampar, Ipoh and Penang.

The name is a play on mat salleh, the Malay term for Westerners, but the food is entirely of the East: roti canai, laksa and claypot chicken rice that feel closer to a Malaysian hawker stall than north London. Roti canai is the essential opener – as fluffy as a duvet, flaky and hot. Tear it apart, dunk it into the curry sauce, then use the rest to mop your mouth.

The stuffed tofu that followed was the revelation: triangular slabs, like toasted bookends, crisp on the outside and packed with peppery minced pork. A triumph of texture and proof that tofu can be the most interesting thing on the table. The signature claypot chicken rice is the anchor.

Lift the lid to reveal a sticky concoction of aromatic, slightly caramelised rice with hunks of tender thigh. Laksa is the dish that makes the room go wow, arriving in huge colourful bowls filled with broth heavy with coconut, brimming with prawns, clams, cuttlefish and egg. The cliché soul in a bowl was made for this.

Get kangkung belacan on the side – water spinach fried with shrimp paste – salty and sharp to cut through the richness. We made room for dessert with one of the most intriguing cheesecakes I’ve come across. Durian fruit cheesecake, a pleasing contradiction to its smelly reputation. medsalleh.co.uk Reviewed by Keith Kendrick

Bánh Bánh, Brixton

Though not technically new, this stylish cocoon is worlds apart, in menu and design, from the place I used to pick up my Vietnamese takeaway when living nearby last year.

Fresh from two weeks feasting in Vietnam, I was eager to try it out. The space’s elegant uplift includes hand-painted Vietnamese murals, wood panels and concrete, with unique seating areas divided to create intimate corners.

Starters include crispy spring rolls in nước chấm dipping sauce, newly added steamed pork cabbage rolls in rich tomato and old timer favourite chicken and herb salad with shrimp crackers. The most prominent addition is the section of bamboo grazing platters designed for sharing, just how they’re served in Vietnam.

We picked flash-grilled monkfish pieces lifted with turmeric and galangal nestled alongside frills of dill, peanuts and vermicelli noodles, with salad leaves to wrap everything up in before dunking in fermented shrimp dip. For main course, braised pork belly cubes are slow cooked in fish sauce and coconut until caramelised.

On the side, unctuous pan-fried green beans tossed in garlic fish sauce. I’ll be back to try sweet and sour mussel and dill broth, vibrant with pineapple, okra and tomato.

Bookmark your meal with Thai-inspired cocktails, kicking off with refreshing coriander and kumquat margaritas, and ending on a sesame boulevardier, the whisky-spiked negroni garnished with a sweet, crunchy sesame cracker. Wines are sourced from Vining Street Wine down the road, with a rotation of zippy natural numbers by the glass. The original menu lives on at lunchtime and for takeaway, so locals can still get their fix. banhbanh.com Reviewed by Alex Crossley

Café East Pho, Holborn

From its original location in Deptford to its newest in Holborn, it has dedicated itself to serving the same down-to-earth Vietnamese home cooking since 1997. Most people will come in for the pho and rightly so.

Its signature pho tai pairs thin rice noodles with lean rare beef in a clean, delicate broth simmered for more than 12 hours. But the smartest move is loading up on starters.

The banh guon is a sleeper hit: silky steamed rice rolls topped with chả lụa (pork sausages), fried shallots and a punchy fish sauce. Then there’s the salt and pepper dishes: trust us and skip the usual prawn or chicken and go with the crispy tofu or king oyster mushrooms. With summer finally here to stay, there’s only one way to finish a meal: a bold Vietnamese iced coffee and a towering glass of che ba mau, a traditional technicolour ice dessert packed with generous helpings of red beans, mung beans, coconut milk and pandan jelly. cafeeastpho.com Reviewed by Ao Lan Guo

Sale e Pepe Mare, Marylebone

If you like your dinner with a side of theatre, then this could be the place for you.

Caesar salad for two mixed tableside in an impressive copper bowl, dover sole deboned with a flourish by a tuxedo-ed server and a roaming champagne and dessert trolley all add to the drama. The space is glam too, with high ceilings, huge chandeliers, crisp white tablecloths and a gorgeous glowing golden bar at one end.

The menu is inspired by the Amalfi coast and the Italian riviera, and leans heavily on the simple, beautiful seafood found there. From the antipasti we chose scallops, grilled in the shell with delicate garlic and lemon butter, and huge whole prawns with Calabrian chillies and a delicious smoky char.

That theatrical dover sole appeared for our main course – our charming server expertly removing the fillets before serving with a delicious butter sauce. A dish of herb-marinated lamb chops came perfectly pink with a zingy chimichurri sauce and a side of crunchy rosemary potatoes.

We ended with a generous slice of Amalfi lemon tart, piled high with a cloud-like Italian meringue – a perfect mixture of sharp and sweet that finished off the meal perfectly. saleepepe.co.uk Reviewed by Janine Ratcliffe

Lokal, Fitzrovia

Lokal is a big, buzzy room – canteen in scale, warm in feel – and the mangal grill sits at its centre, wood charcoal smoke threading through the air before the menu arrives. From the team behind Fred Bakery and Faros, this Market Place opening takes Turkish cooking region by region, drawing on Anatolian traditions with seasonal British produce at its heart.

We began with bread (wild thyme, sesame, tulum cheese, burnt butter) and a pot of atom, the spiced roasted pepper, wild garlic and labneh spread. From the meze, tender braised artichoke and cigar-shaped sarma (in-house stuffed vine leaves) came first, before the İçli köfte: bulgur wheat parcels stuffed with spiced lamb and beef, crunchy outside, yielding within. They were the dish of the meal.

From the mangal, lamb loin from Suffolk x bluefaced Leicester lamb came charred and pink within, while beef saslik (buttermilk marinated and grilled over charcoal) was tender and smoky. Roasted baby carrots with tahini yogurt and çemen spice were an unexpected highlight on the side.

The Mesopotamia (padrón pepper infused tequila with Campari and rosehip) is bitter, spiced and built for the food. Turkish wines are well represented and reasonably priced – worth asking the server rather than defaulting to anything more familiar. lokalrestaurant.co.uk Reviewed by Keith Kendrick

Meet Bros, Shoreditch

This Malaysian-British collaboration between Palace Butcher Resources and the Serai Group is fully halal-certified and entirely alcohol-free, and it wears both facts as a badge of identity rather than a footnote. The Shoreditch site, neighbouring Legado and Singburi, is the second, following Paddington, and the menu pulls premium beef into a punchy partnershjp with Southeast Asian flavour.

We started with pulled duck pancakes – hoisin and crispy chilli oil slicked and loaded with spring onion and cucumber; then sweet spicy chicken wings with Thai danok, the sauce worth knowing about. It's a nam jim style condiment: tamarind for body and sourness, palm sugar, chilli and fish sauce hitting salty and spicy in turn. The wagyu (sourced from Australia, where it isn’t fed beer, in keeping with the halal commitment) comes with the option of house Asian marinade or straight salt and pepper.

It is an astonishing piece of beef (and, to be fair, a price to match): deeply marbled, a cut that makes you sigh and swoon, flooding your mouth with beefy unctuousness. Lamb ribs are a great companion, sticky, well rendered, soft and generous.

Grilled broccolini with chilli and shallots, and an Asian slaw provided the counterpoint. And we must talk about the drinks.

Lychee mojito – lime, lychee, fresh mint and palm sugar – was cooling and fragrant, while the Passionita (passion fruit, rosemary, pineapple and forest honey) brought a more complex, herbal sweetness. Olive tip: ask for the Thai danok alongside your steak, even if you've ordered the house marinade – it works as both sauce and table condiment, and the contrast is great. meetbros.co.uk Reviewed by Keith Kendrick

Idalia at Pillar Hall, Olympia

The first thing that hits when you walk into Idalia is the sheer size and drama of the room – a huge, theatrical space filled with tall columns, impressively high ceilings and a stunner of a central circular bar.

And yet somehow with clever use of warm lighting, botanical flourishes and gentle acoustics it still manages to feel date-night cosy. The menu from the female-led team is full of crowd-pleasers.

We tried a beautifully balanced steak tartare and, from the seafood bar, a delicate crab, coconut and mango salad (the latter served in a pretty Insta-friendly shell plate). Fish is a speciality and the miso-crusted black cod was cooked to pearly, flaky perfection with a deep umami crust.

We didn’t need the beef tallow fried chunky chips but they were a lovely addition: crisp, hot and dusted with rosemary salt. Desserts are generous – the light and airy tiramisu, served in a cappuccino cup with a tableside pour of chocolate sauce, would easily feed two.

If you fancy a nightcap after dinner, head down to the intimate Pepperbird speakeasy which has a rock ’n’ roll theme in homage to the building’s history as a music venue – there are lots of playful touches like a Hendrix-inspired cocktail served in a ceramic cup crafted in the musician’s likeness. pillarhall.co.uk Reviewed by Janine Ratcliffe

Tiella, Hackney

Dara Klein has been creating flutters in the food world with residencies, a soon-to-launch cookbook and now standalone trattoria, all rooted in traditional Italian home cooking.

The buzz is palpable on entering the 1860s building for Sunday lunch, tulips from neighbouring Columbia Road flower market in hand. Designer Herb Palmer has helped breathe new life into the former pub – wood panelling, mounted dressers and a chic bar brightened with coloured glass, decorative wall plates and green-trimmed lamps, plus a sun trap of a terrace out front. Dara and her team cook from the open kitchen in the corner, many of the recipes passed down through generations.

From the mains, braised lentils with mozzarella and artichokes come from Dara's father, while her nonna and mother's polpette meatballs have been adapted to create one of the restaurants most talked about dishes, served simply with a hunk of bread to mop up the rich tomato sauce. Don't miss the sprawling chicken schnitzel – balanced with a fresh, crunchy medley of fennel, apple, celery, dill and parsley.

To start, ricotta di Romagna is coated in Calabrian chilli and wild honey for a ‘swicy’ hit, while anchovies are marinated Venetian saor style with pickled sultanas, pine nuts and onions, both best paired with sourdough from Italian bakery, Forno. Primi are exceptional – ribbons of hand-rolled, perfectly al dente trie pasta soak up a sweet sauce of tropea onions and datterini tomatoes, balanced with pools of creamy, tangy squacquerone cheese.

Cavatelli ears bathe alongside borlotti beans in the soothing stew, and Dara's favourite zuppa imperiale beef shin bone broth is soaked up with parmesan croutons – I will be back to try this when in need of a hug. Amarena cherries dress the chocolate torta caprese for a superb end to a practically flawless meal. tiella.co.uk Reviewed by Alex Crossley

Burro, Covent Garden

Anything that the Trullo team touches is gold, in my opinion – the Islington restaurant is everything you could want in a neighbourhood Italian, while Padella’s pastas truly live up to their cult status.

Having a pre-theatre option from co-owner Conor Gadd is a real treat, this one larger and glossier than its cousins. Burro means butter in Italian, and the dishes are slathered in the stuff – melting pancetta-covered asparagus spears come in pools of peppery butter reminiscent of Padella’s iconic cacio e pepe, while pan-fried half chicken (a must-order sharing main) is dressed with morels and buttery masala sauce, and I have my eye on the monkfish with cannellini beans and mussels for next time.

Dip glistening, squidgy focaccia into pools of it while you sip on a top-notch negroni or zippy rhubarb amaro americano. Primi pastas sing as expected – order one each between starter and main to share amongst the table – the strozzapreti all'amatriciana was the highlight, knobbly guanciale adding depth to the tomato sauce, while fettucine is folded through surprisingly light duck and porcini ragu.

For dessert, five springy sugar-coated diddy doughnuts sit atop a tiramisu-inspired sauce for a contemporary take on the classic. trattoriaburro.com Reviewed by Alex Crossley

For bold Mexican seafood made for sharing

Cometa, the latest from the Carousel collective, brings contemporary Mexican seafood to Charlotte Street with confident ease. It sits comfortably in the old bones of the building yet feels fresh, as though it has already found its rhythm.

The menu runs from crudos to larger plates, with seafood at its heart. I began with the house margarita and, usually wary of mezcal, was won over.

Bright and citrus-led, with a touch of tamarind sweetness and a faint sherbet lift, it was dangerously easy to drink. Prawn ceviche was delicate and sweet, its smoky heat softened by lemon cream and crisp tostadas that appeared generously.

Crab chilpachole rice with eel cream was deeply savoury, smoke and warmth in every spoonful. Fried chicken was the standout: shatteringly crisp, juicy within, lifted by agave and fresh mint.

Ex-dairy sirloin followed, boldly charred and topped with bone marrow fried tortilla and chilli. Technically assured yet relaxed, Cometa pairs flair with generosity. carousel-london.com Reviewed by Lydia Anderson

Cooper's Cut at Four Seasons Hotel Tower Bridge

Set inside the grand former Port of London Authority building – now the Four Seasons at Tower Bridge – Cooper’s Cut takes its name from Sir Edwin Cooper, the British architect who designed the building in 1922.

His work combined scale with detail and the restaurant follows his inspiration: grand surroundings and cooking that is impressively precise. The centrepiece, and the reason to come, is Australian executive chef Luke Armstrong’s pride and joy: Japanese hokkaido A4 wagyu fillet.

The steak arrives with a golden crust and a deeply succulent interior that all but dissolves as you eat. A quenelle of Kristal caviar and a silky Pomerol sauce push the classic surf and turf idea somewhere more refined.

The wagyu is the star of a concise, elegant lunch that works as a guided tour of what the restaurant does best. We began with an amuse-bouche of Belted Galloway beef tartare and smoked scallop, followed by heritage beetroot with dijon mustard, crème fraîche and merlot vinegar: a simple, bright plate that set the tone. Next came chargrilled Scottish langoustines with saffron and citrus beurre blanc, sweet and lightly smoky from the grill.

There are plenty of other steaks on the main menu – Angus côte de boeuf and blue grey chateaubriand from the Lake District among them – but the wagyu is the dish that made our eyelashes flutter. cooperscutlondon.com instagram.com/cooperscut Reviewed by Keith Kendrick

Bambi 2.0, London Fields

James Dye first opened his music-led bar and restaurant in 2023 and has recently refurbed to double its capacity.

Playful vibes remain, with contemporary art, a cosy mezzanine space and a large vinyl library at the back, from which DJs spin the decks every evening (plus, on weekends tables are cleared after dinner for dancing). Get up close and personal at the stainless steel counter while you work your way through the menu.

Head chef Jamie Thorneycroft takes inspiration from around the world, most notably in the butterflied bream, dressed half and half in parsley and adobo sauce – a firm nod to his visit to Contramar in Mexico City (having tried both myself, this version certainly does the original justice). Kick off as we did with sourdough from neighbouring E5 Bakehouse to scoop up whipped ricotta drizzled in hot honey. Next comes miso trout atop mini blue corn tostadas, crunchy buttermilk fried chicken pieces with Szechuan gremolata and plump Atlantic prawns, still in their charcoaled armour, slathered in peri-peri sauce alongside sweet black garlic aïoli.

Our sommelier Francesco recommended a Czech skin contact to complement the latter, my first time trying a wine from the region. The low-intervention wine list includes chilled reds and skin contact aplenty, all served in jazzy bespoke glasses.

For dessert on our visit a choice of blood orange sorbet or basque cheesecake catered to post-lunch indulgence as well as a lighter option, to ensure nothing’s holding you back from that martini-fuelled dancefloor come 11pm. bambi-bar.com Reviewed by Alex Crossley

Noodle Nova, The Strand

Noodle Nova, tucked in a 400-year-old building on the Strand, is that latest kid on the block. Opened by Linhui Hu and Ziqi Wang out of nostalgia for the cooking of their hometown, the restaurant is an homage to Lanzhou, a city in north-west China famous for its hand-pulled beef noodles.

Noodles come in all forms at Noodle Nova: you can choose not only between signature toppings (including yuxiang shredded beef and mapo tofu) but also thickness, which come in eight varieties. Though noodles are sure to be the main draw, the stir-fries are where we feel the kitchen shines.

The aubergine, green peppers and tomatoes dish is tangy and well balanced, while the shredded beef with Chinese cabbage and glass noodles delivers a satisfyingly spicy kick. Our unassuming star of the show is the san pao tai, a traditional north-western Chinese herbal tea served in a large gaiwan (covered bowl).

Brewed with tea leaves, dried fruits and fragrant herbs, this warming drink is a symbol of hospitality in Chinese culture and only grows sweeter with every sip. noodlenova.co.uk Reviewed by Ao Lan Guo

For Sri Lankan and South Indian dishes

Ten years after the Soho original, Hoppers has its fourth London site at the Tea Building in Shoreditch — and this one acts as a bridge between Sri Lanka and South India, bringing Bangalore, Madurai and Kochi into the mix alongside Colombo and Jaffna. Prawn paniyaram – crisp, golden balls filled with masala prawns – come with a Chettinad rasa for dipping, hot and peppery.

Then there’s the crab kari omelette, inspired by Madurai: fluffy, spice-laced egg wrapped around crab, served with flaky thread parotta, podi-coated soft shell crab and a glossy crab gravy for mopping up. It’s the dish that will have you reaching for your phone camera. From Bangalore comes lamb benne dosa – buttery and pliable, wrapped around pulled lamb shoulder masala with sharp pickled onions.

The Kerala sizzling fish kari lands theatrically, salmon cooked in banana leaf, aromatic and gently spiced. Alongside it, Lanka chicken kari delivers that familiar red warmth of pandan and lemongrass.

The Shoreditch space, designed by Atelier Wren, channels South Indian palaces and Chettiar homes through Hoppers’ tropical-modern lens. It’s louder, more social and encourages ordering across the menu rather than sticking to one region.

To drink, we balanced the spice with Hoppers’ signature Toddy Ale and an Arrack Attack highball, bringing Sri Lanka back into focus. olive tip: order across both regions – dosa next to kari, paniyaram next to omelette – to taste how closely Sri Lanka and South India intertwine. hopperslondon.com Reviewed by Keith Kendrick