A selection of cold meats and salmon on a black table

Best new restaurants in London to visit in 2022

The best new restaurant openings in London, expertly reviewed by the olive team. Keep up to date with the hottest new openings and find out which are not to be missed, plus which dishes to order in each restaurant

Looking for new restaurants in London? We’ve visited the hot new openings in the capital to come up with our regularly updated best London restaurants list, expertly reviewed by our team… 


2022’s best London restaurant openings

Manteca, Shoreditch

Chefs Chris Leach and David Carter opened Manteca’s first permanent home on Curtain Road, Shoreditch, in November last year to rave reviews. Inspired by Chris’s travels through Italy, the focus is on nose-to-tail Italian cooking, with hand-rolled pasta, house-made salami, seasonal vegetables and wood-fired breads at the forefront. Expect hearty, knockout dishes including puffy clam flatbreads, a rich pig skin ragu, and rigatoni with a silky kale sauce served in a light, airy setting. There’s a carefully honed wine menu with classic bottles and bolder ‘down the rabbit hole’ wines, and an amari-focussed cocktail list making the most of the Italian herbal liqueur, featuring not-to-be-missed house-made amaro. mantecarestaurant.co.uk

A plate of rigatoni with kale sauce

Ekstedt, Great Scotland Yard

Tables are like gold dust at the leading Swedish chef’s new London outpost. Niklas Ekstedt’s tasting menus (three or seven courses) team British produce such as hay-smoked mallard, Cornish oysters and Sussex truffle with traditional Nordic ingredients including pine, venison and lingonberries. A wood-fired oven and open flame give dishes a delicious smokiness and create both warmth and theatre. ekstedtattheyard.com

A pair of hands holding Cornish oysters

Fallow, St James’s

Sustainability-forward restaurant moves to a permanent site in Piccadilly

After 18 months at Heddon Street, ex Dinner by Heston chefs Jack Croft and Will Murray have moved their sustainable-focused restaurant down the road to St James’s. There’s a buzz from friends and colleagues catching up on tables beneath suspended planters of dried flowers, and chefs slicing, sizzling and charring ingredients in the large open kitchen. Beetroot lends the jasmine winter highball its vibrant pink hue in the colder months, while frozen margaritas make the perfect summer pairing to the iconic kombu-seasoned corn ribs. A rich, smooth swirl of mushroom parfait is topped with shiitake and grey oyster mushrooms, grown on-site above the kitchen, frills of fried cabbage and pieces of smoked venison and beef sit atop wood-fired flatbreads, and layers of potatoes are pressed together to create crispy stacks of boulangère potatoes. Ingredients otherwise destined for waste are elevated into exquisite dishes such as the large cod’s head soaked in pools of sriracha butter, served with spoons to seek out meaty pieces. This ethos continues through to desserts, which are worth squeezing in, with coffee-waste ice cream balancing a rich Pump Street chocolate ganache and surplus whey transformed into the silkiest caramelised tart. fallowrestaurant.com

A selection of plates of food ona marble table, plus a plate of oysters

Sarap, Mayfair

Filipino chef serves modern twists on classics in slick Heddon Street restaurant

After stints in Michelin-starred restaurants and his own supper clubs, Filipino chef Ferdinand “Budgie” Montoya serves slow-roasted lechon pork, rice bowls and pulutan snacks from a nook in Brixton Market. His new restaurant residency at 10 Heddon Street is a slicker, smarter affair, complete with a statement concrete bar (serving unique cocktails such as a delicate rose and hibiscus-infused rum spritz), booths that glide beneath low lighting, and a mossy living wall past the large open kitchen.

Modern twists on Filipino classics include the ‘bistek’ – perfectly pink aged rump cap served with a bright calamansi and soy jus and charred leeks; crunchy, umami-rich charred hispi cabbage slathered in traditional bagoong fermented shrimp paste; and ceviche-like monkfish escabeche doused in a spicy coconut vinegar, calamansi juice and chilli marinade, with tiny spheres of cucumber and sweet and sour red pepper sauce. The highlight is pork trotter stuffed with a soy, ginger and pork stock-laced adobo rice, or, if you’re in a group, order the whole suckling pig ahead for a lemongrass and truffle-stuffed feast. There’s a savoury edge to the dense cassava cheesecake for dessert, lifted with sweet macapuno cream and pandan syrup. saraplondon.com

Sarap's rendition of Kinilaw, a coconut vinegar cured market fish with calamansi gel and cucumber

Carmel, Queen’s Park

Josh Katz brings his sophisticated eastern Mediterranean cooking West

Josh Katz’s second London restaurant is nestled beside other neighbourhood joints in a converted stable on cobbled Lonsdale Road. Low lighting and mismatched candlesticks cast a glow across the eclectic, cosy dining space; a brushed coral banquette clutches a corner, stools line a white tiled counter bar, and a large wooden table glides down the centre. There are plants aplenty; suspended from the ceiling, in pots behind the bar and hanging over the pass of the open kitchen where Josh and his team work the tabun oven and grills to create sophisticated eastern Mediterranean dishes.

Scoop up thick, tahini-rich hummus alongside pillowy, chewy sourdough flatbreads topped with the likes of spiced lamb with Aleppo chilli and sumac yogurt, and wild mushroom with crème fraîche, s’chug and manouri cheese. Grilled harissa prawns are slathered in garlic and ‘nduja with a cooling courgette tzatziki, melting turmeric-roasted cauliflower is jewelled with pomegranate and walnuts, and charred, slow-grilled Urfa chilli chicken sits on a wedge of sourdough soaked in molasses-rich juices and caramelised onions. A statement wine rack showcases low-intervention bottles from Jerez, Sicily and beyond. Or the negroni bianchi has a luminous hue from the zesty gentian liqueur, while the sazaraki is spiked with arak for an eastern twist.carmelrestaurant.co.uk

A selection of dishes including a flatbread at Carmel restaurant

Manthan, Mayfair

Quality Indian street food in a romantic setting

With a pedigree like chef Rohit Ghai’s, expectations of the food at his new Mayfair restaurant are high – and it doesn’t disappoint. Rohit led the kitchens at Gymkhana and Trishna before opening his first venue, Kutir, in Chelsea. At Manthan – the Hindi word meaning to churn and reflect – Rohit takes inspiration from his mother’s cooking and the street food of India. The Maddox Street dining room is long and wood-panelled, adorned with beautiful paintings of exotic flowers. Even at lunchtime it feels romantic, and the sharing dishes reflect that vibe. If you’re here for the first time, have an overview experience and choose two dishes from the Gali ka khana (street food) section, one from Rassedar (curries), one from Chapata Chops & Tikka, plus a couple of sides. To start, ghati masala prawns are plump and tender, coated with sesame, peanut and coconut for a satisfying crispy crunch. Jackfruit tacos are a revelation – almost meaty in texture, stuffed into fluffy rice lentil pancakes with southern spice and chutney. Fall-off-the-bone lamb ossobuco sits in a silky, satirsfying sauce flavoured with jaffa spices and curry leaf, while sarson chicken, tangy and hot with mustard and chilli, is as soft as butter. If you have room for dessert, opt for the Classic Trip of sweet laddoo, sticky gulab jamun and creamy srikhand. manthanmayfair.co.uk