The top ten restaurants in London
When to go: It’s most fun at dinner, but you do need to go early to get a seat – try 5pm on a rainy Tuesday.
What to eat: Anything from the tandoor (such as the naan bread) or the grill (such as the charred octopus, which is the best in London).
When to go: When you need some proper ‘drinking food’ with a proper kick.
What to have: Red-hot smokin’ Thai barbecue, a bowl of lardo fried rice and as much booze as you can manage.
When to go: When you want slick service and a big-ticket menu without the formality.
What to have: Shareable jars and killer cocktails kick things off in style.
When to go: As early as poss if you don’t want to stand in line for hours – although it’s totally worth the wait (itself made more bearable if you order in-queue drinks and snacks).
What to have: How to choose... It’s all so good. Mix classics such as the impeccably runny-centred tortilla with more adventurous regional dishes and going-going-gone specials such as carabineros (flippin’ gigantic, bright red prawns).
When to go: When you think you’ve tried and tasted every dining concept that London has to offer. Been there, barbecued that? Think again.
What to have: As much as your body can handle – it’s all sooo good. But don’t miss the tacos with soy-cured beef, if those smoky, sweet and fiery gems are on the menu.
Venue says Join us every Sunday for Family Style Sharing Roasts
When to go: When you’re in the mood for fiery food you can eat with your fingers – and have time to queue.
What to have: The fried chicken or confit pork bao, though the small plates (pigs’ blood cake, trotter nuggets) are brilliant too.
When to go: Whenever you like: you can actually BOOK. The best ‘counter’ is the main one, but on a sunny day, the alfresco tables – a stone’s throw from Clapham Common – are a nice people-watching option.
What to have: The mind-bogglingly good ‘nduja with cultured cream and sour potato flatbread: the best £4 you’ll ever spend.
When to go: When you want to say to your mouth, ‘you SHALL go to the ball!’
What to have: The bone marrow varuval (a sort of dry, bone marrow curry for spreading over a buttery roti), plain hoppers and any of the curries (tip: order an extra curry instead of several chutneys).
When to go: When you’re after a Latin dance party on your palate.
What to have: The Don Ceviche (sea bass chunks in citrus with a scattering of red chilli and soft, diced sweet potato) is the winner in the world of raw fish.
When to go: When you fancy Indian food without Indian-restaurant clichés – any here come courtesy of nostalgia for the British chop house.
What to have: The malted kulfi dessert – intensely flavoured malted ice cream topped with caramelised banana and salted peanuts. Pass the smelling salts…
How many have you eaten at?
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