When this much-loved vegetarian institution closed for refurbishment and didn’t reopen for more than a year, many loyal diners were mourning – but then perked up when its younger sibling opened in Islington.
Opened in January 2011 in Brook Green, West London, Malina offers Polish and Eastern European cuisine. Malina is owned and run by two partners: Beata Murphy and Jola Pinchard.
With its beach-style wooden bar, hessian cushions, beads, and quirky curios, Potli has a tropical street-bazaar vibe. Local residents visit for the classic curries and smoky grills.
Despite its reputation for exclusivity, it’s possible to get a table at the River Café with just a couple of hours’ notice if you choose your moment.
Don’t be put-off by the no-frills decor, Shilpa quietly goes about its business of putting speciality Keralite cooking on tables at surprisingly low prices.
The Hampshire Hog in Hammersmith sounds like the start of a tortuous tongue-twister, but it’s actually a ‘pub and pantry’, run by the team behind the Engineer gastropub in Primrose Hill.
It's on the same road as the River Cafe – another Hammersmith dining institution – but this tiny, one-room neighbourhood Lebanese restaurant couldn’t be more different.
Locals don’t come to Tosa for the sparkling setting – the dining room seems just a little lacklustre. Instead, friendly service and a decent range of sushi and skewers are the main draw.
As is the case in many of London’s most authentic Thai restaurants, the cooking here is largely from the Esarn region of north-eastern Thailand.
Perched at the zenith of London-based fish and chippery, Kerbisher & Malt works within pretty tight strictures.
West London’s Polish community is well served by restaurants purveying hearty soul food at reasonable prices, with Knaypa being a prime example.
Many Iranian restaurants strive to emulate the informality of the dinner parties at which so much of their nation’s cuisine is served. Not so with Mahdi, a sprawling space.
Behind its plain plate-glass frontage, Hammersmith’s Sagar (there are two other branches) is almost Scandinavian in its use of blond wood.
There’s something of the community centre about this basement restaurant – it’s a little shabby, with workaday furniture, sauces served in polystyrene cups and an easy-clean tiled floor.