Pear, meringue, poire Williams sorbet and verbena dessert

Best restaurants in Notting Hill

Check out our favourite restaurants, cafés and foodie spots in West London’s Notting Hill neighbourhood

Here are our favourite Notting Hill restaurants. Whether you’re looking for the best pizza or the best place to go for fine-dining, check out our ideas for eating and drinking in Notting Hill.


Core by Clare Smyth

The tablecloths might be missing at Clare Smyth’s debut but the tone is undeniably formal. Don’t let that be confused with stuffy, though – Britain’s most lauded female chef has made her first solo mark thoroughly modern.

Décor is stripped back and contemporary – via a small bar (where you can eat, too), you’re led to a dramatic chef’s table in front of the glass-fronted kitchen, and through to the bright dining room.

Colchester crab royale to start comes in three parts – a bowl of sweet white meat surrounded by a moat of brown meat, a crab doughnut and a flute of shellfish broth. A single Isle of Mull scallop is cooked over wood fire and delivered under a cloche of smoke. A brackish, buttery sauce is lifted by herbs and chopped coral pearls of roe.

Click here to read our full review of Core by Clare Smyth

Isle of Mull scallop sitting on a large shell and under plenty of greenery
Isle of Mull scallop


Nestled on Notting Hill High Street, Farina pizzeria focuses on traditional Neapolitan pizzas, with no pineapple or pepperoni in sight. In the summer, grab a table by the floor-to-ceiling folding glass doors and wait for the smoky scent to waft over, or hunker down next to the small open kitchen.

The 48-hour fermented dough is light, with a pillowy, charred crust – tear some off to save for mopping up the leftover tomato juices at the end.

Order the Farina, topped with ‘nduja, salami and provola if you like something spicy, or the Burratina topped with courgette and burrata for a fresh, creamy topping.

Click here to read about all our favourite pizza places in London

Farina pizza at Farina pizzeria, Notting Hill, London

Snaps + Rye

Snaps + Rye, a Danish café on Golborne Road, is an effortlessly cool place. Typically Scandi in design (light and airy, clean lines, soft brown décor and a splash of red in the form of industrial shelves and bar stools), it’s the realised dream of local couple Kell and Jacqueline Skött, who also run a hairdressers round the corner.

Diners choose from an a la carte menu that’s peppered with various wonderful combinations of fish, egg, rye bread, pickled things, berries and potato – so if you like all of the above, you’ll have a great time.

The food is partly inspired by Cornish head chef Tania Steytler’s seaside upbringing, although there are also snippets that hark back to Kell’s childhood in Denmark – a surprisingly rich mushroom, nut and cream pâté, for example, that’s been a secret family recipe for decades.

Click here to read our full review of Snaps + Rye

Plate of fish at Snaps + Rye, Notting Hill

Listen to us get a lesson in snaps with Snaps + Rye here


The first West London location for Martin Morales’ Peruvian empire, focusing on traditional dishes served in family-run picanteria restaurants across the Andes.

In the style of a traditional Peruvian picanteria, the restaurant has an open kitchen counter where you can sit and watch chefs mix up marinades for ceviches, dress dishes with nasturtiums, and drizzle sauces over slow-cooked meats. Even on a weeknight the space has a buzz, helped by the constant stream of cocktails being shaken up at the bar at the back (try the exemplary pisco sours).

Andina Picanteria is all about bold flavours and unusual ingredients from the Andes. Start with sweet potato sourdough with Andean hummus, made with almonds and peanuts to give a slightly sweeter taste than the Middle Eastern version, or super fresh tuna tartare with neat blobs of avocado purée, crunchy kiwicha seeds (also known as mini quinoa) and pearly trout caviar.

Order a couple of ‘big plates’, split into vegetarian and fish/meat sections. A huge octopus tentacle was marinated with chilli and finished on the plancha grill, then served on a bed of squash dressed with a punchy uchucuta sauce (feta, spinach, coriander and, according to our waiter, “cariño, siempre cariño (love, always love)”). Beef shin was cooked for eight hours so the meat fell apart into a rich veal stock and vibrant yellow carapulcra stew made with dried potatoes and plenty of spice.

157 Westbourne Grove

A spread of dishes including a meat stew

Egg Break

The people behind Soho House and The Hoxton Hotel Group together opened an egg-based café on a residential street in Notting Hill.

Split into basics (eggs on toast, egg benedict etc), buns, plates, salads and sides, the most dishes at this daytime café come with an egg of some sort, be it poached, fried or – surely the most fashionable egg of the moment – 63 degrees: cooked slowly in a waterbath at, you guessed it 63 degrees.

Click here to read our full review of Egg Break here

Interiors of Egg Break, Notting Hill


Head chef at Zayane, Chris Bower – previously of Thackeray’s and The Ivy – uses a mixture of British seasonal ingredients and imported spices to bring modern Moroccan food to London. The air here is laced with cardamom and the room is decorated like a mini bazaar, peppered with colourful cushions, little wooden stools upholstered in yellow fabric, vibrant wall hangings, glowing lanterns and North African teapots on shelves behind the bar.

The Zayane platter was a collection of pretty Moroccan bowls filled with ‘chakchouka’ (otherwise known as shakshuka), beans in fresh tomato sauce, salmon terrine and zaalouk. The latter, a kind of aubergine and tomato stew, was silky and delicate – we loved the buttery chunks of slow-cooked aubergine so much that we asked for seconds. Our platter came with warm, pillowy wholemeal flatbreads made fresh that day.

Click here to read our full review of Zayane

Scallops at Zayane, Notting Hill

Electric Diner

Electric Diner’s interiors are true to its name – ribbed red leather banquettes are set up, train carriage-style, down one side of the narrow room, condiments are waiting to be used on wooden tables, and the buzzy atmosphere bounces off low curved ceilings and exposed brick walls. Slide into a booth or sit on a green leather stool looking onto the open kitchen to make sure your eggs are being prepared just how you like them.

The egg-heavy brunch menu features omelettes laden with Gruyere cheese, scrambled eggs with smoked salmon, and all of the classics – Benedict, Florentine and Royale.

Click here to read about all our favourite places to eat brunch in London

Eggs with Hollandaise sauce on a plate next to a plate of half grapefruit and a bowl of strawberries and banana


In a nutshell: Laid-back neighbourhood restaurant in Westbourne Grove, serving sustainably sourced seafood.

What’s the vibe? We might be in leafy west London but the vibe inside Bucket is more upmarket beach club, with chairs and tables under canopies and a palette of soft, weatherworn neutrals. Place settings are decorated with sprigs of fresh rosemary, and cut lemons perfume the air around each table.

What’s the food like? Starters include the likes of cockles with chorizo and squid-ink crackers, and mains range from salmon crudo with grapefruit and pink peppercorns to seafood linguine. The main draw, however, are the seafood buckets. Selections change according what can be (sustainably) sourced at the time, but on our visit we could choose from calamari, whitebait, prawns and fritto misto (plus tempura of banana blossom, viola artichoke and fennel for the veggies). Mussels came in a choice of sauces that ranged from classic white wine, garlic and parsley to coconut and chilli.

A decadent prawn and lobster toastie acquitted itself well, its rich, creamy filling lifted by tarragon (less impressive was the tuna tartare, which need a zingier sauce than the avocado mayo it came with) but it was the buckets that impressed the most, namely a pail of small but succulent spicy prawns and – best of all – fat, juicy mussels in a decadent lobster and brandy sauce, for which it would be a crime not to order extra bread or fries for dipping in.

And the drinks? Look out for the cocktails – our seaweed martini, made with Hendrick’s, St Germain, seaweed, sea algae and cucumber was super-fresh and clean, with a subtle briny edge.



Words by Alex Crossley, Charlotte Morgan, Ellie Edwards, Hannah Guinness, Laura Rowe