Restaurant Flat Three

For a high end fine dining experience, Flat 3 in Notting Hill have a seasonal 5 course vegan tasting menu along with an impressive wine and sake list. The menu is inspired by the flavours of Korea and Japan, using fresh British produce and foraged goods. On this occasion (during October) that was some inventive dishes including golden beetroot, mushrooms, peas and broad beans. Each serving is delicately and creatively presented and every component of it thoroughly explained in exquisite detail. Both Juliana and Katherine are extremely knowledgeable and clearly very passionate about the food and wine. A memorable and unique experience in all and one we’ve labelled as one of our all time favou...

a few months ago we had dinner at flat three and it was great. the vegan tasting menu is always part of the menu and it is inventive, delicious, beautifully prepared and warm and yet professionally presented. they have a beautiful wine list, very interesting sommelier, gorgeous sake and charming non-alcoholic cocktails yas! . all about the evening was tops. fine vegan restaurants in london fluctuating and relaxed. the decor is beautiful to Japanese Korean scandi as their food inspiration. here is a drain of the courses: amuse bouche of cartoffelfritter with a yuzu and senf sauce fermented cauliflower french wobel dashi salt baked beet, get yuzu shichimi jerusalous artichokes, crosnes, gerste...

The best Vegan Friendly Michelin Star Restaurant. Thank you for a magical dining experience. My partner and I are vegans, and unfortunately, still, it's not so easy to find high end vegan cuisine. Your place is the first Michelin star restaurant where we could enjoy our dinner to the fullest! With confidence, we can rate all dishes 5 out of 5. We went for one 5 dish tasting menu and added a few more vegan dishes from A la carte. In the pictures, you can see an exceptional presentation served elegantly by Catherine a very friendly and caring waitress. What was remarkable is a beautiful combination of Asian inspired flavours and vegetables tofu. I never tried anything like this—definitely a un...

three fell. a little flat for me and my friends. we have dropped here after reopening the restaurants after the COVID lock-in 1. we were really excited to have a nice and elevated meal after monate-long coooped-up eating deliveroo. the ambiente was really nice, and eating was beautifully presented, but I personally believe that they could have done better with the vegan tasting menu. you see the tellers of the three other people with whom I dense, their meals saw more creative and inventive I was the only person with the vegan menu. Some of my dishes received creatiw and tasty, but there were some who felt lazy or undetected. I would probably not come back in the face of the inexpensive. the...

Intimate location, essential and very well cared for, a place where you feel pampered both by the incredibly attentive, professional and welcoming staff and by the works of the chefs, the result of innovative combinations based on raw materials of the highest quality. In the dining room we find the kitchen without any kind of barrier so we can appreciate the impeccable professionalism of the chefs, a show that keeps you company all evening. The sommelier was exhaustive in displaying the wine cellar of the restaurant and in recommending an appropriate wine according to the courses. Throughout the evening I noticed only a small but annoying problem, all the glasses had halos and light stains,...

I feel very emotional when I speak about this meal. I'm tired of new restaurants trying to manipulate and force them to go away. flat three is the opposite, they care for the ingredients, they create dishes on the basis of the roughness of the aromes. each individual court aroused, impressed and evoked an art emotion from me. in front of a da I went to a restaurant in kensington and tasted fish for the first time, I had fish many paints, but this time I really tasted it. I can safely say flat three 's seabass has overwhelmed it, over and over again. served in all seven, there was no mistake, no they should have, it was just perfection. I don't know how to put my experience there, they tended...

that would have five stars if happy cow would have allowed it. london has long been missing the brand on vegan fine restaurants, and it is wonderful to find people ready to meet the challenge. the only other chefs who have impressed me of their ability to work with pleasure so are rich landau and cat jacoby, of vedge ruhm. I was happy enough to visit an informal event where I was cooking, the vegan is over the theke of the open kitchen. its excitement over vegan eating and its creativity in the kitchen is inspired and inspiring! . Flats three are great for fermenting, with reinforced regal units, the countless jars and containers from everything from kombucha and kimchi to homemade misery an...

I was never a fan of Asian fusion cuisines, from my past experience it's usually just putting some random Asian ish ingredients into a common dish and calling it a day. I'm extremely excited to share with you, Flat Three is nothing like that. It has far exceed my expectation and it's one of the most memorable dining experience I've had in a while. The dishes and the wine/sake paired with them were just spot on. Can't wait to visit again soon! Here are the dishes I had for that evening: Appetiser: Mushroom puree with Japanese vinegar onion salad dressing on a crispy tart like cookie base, served with raw mushroom slices on top of it. Thought the raw mushroom would be too earthy in terms of th...

An amuse bouche for the evening was this lobster bisque, salmon tartare and miso crab fritter. I would highly recommend to choosing the Chef's Menu which, on this occasion, lucky vegetarians, there was a vegetarian version of the menu as well as the usual one. The Chef's Menu proved to be better value and it gave a comprehensive overall selection of the style of food and the varied things that the chef does. Alternatively, one can pick from the a la carte menu (sharing style) classified into the methods of cooking: slightly raw, wood oven, over the coals and seasonal autumn vegetables. On the special section lobster with tomato butter. The menu changes with the season and had a good choice o...