Restaurant Flat Three in Kensington and Chelsea

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, which has absolutely nothing to do with cleanliness but with wear.In conclusion I thank all the staff, recommended for those who want to experience new and delicate tastes.

Excellent service, everyone was extremely friendly and had some great sake recommendations. The sweet umeshu dessert sake & the brown butter cake were the highlights of the meal for sure! Don’t skip out on the mochi flatbread too, or the enoki mushrooms. Would come back for sure!

Unique and top notch culinary experience. The creative and spot-on combination of high quality ingredients and flavours is amazing. Greater emphasis on vegetarian and fish might not be to everybody's taste but it shouldn't stop even the more carnivorous eater to try. We tried the 5 course menu which was well worthy the price in our opinion given other similar experiences in other restaurants in London. We have read some reviews (a small minority) criticising portions (unfair) and flavours (I sense there is a slight misconception here - texture was similar but flavours were completely different and inspiring ..... unless you dont have a developed palate) and we dont agree whatsoever. Please note that the menu also changes almost on a daily basis and it is always season-driven. Service was very helpful, friendly, knowledgeable and attentive without being overwhelming. The only area where some adjustments might be considered for the broader customer base is the wine - even though, on one side, the wine list has very high quality producers (the Spanish and Italian vineyards are top notch and not easily found in other restaurants in London), the cost of a relatively small wine by the glass is very high (it might be a function also of the alcohol tax changes and Brexit but again it took us a bit aback) and there are very few options at affordable levels. Overall, a fantastic restaurant where we will go back regularly. Bravi !

The food was good but the menu is a bit narrow. It would be good to have some more options. The service from the food waitress was friendly, but the sommelier lady was not. Especially at the start of the meal she acted like it was an inconvenience to tell us about the cocktails and about the sake. No smile, no welcome, she just left the menus and walked off. As she was walking away we asked whether they make espresso martini and she just said "we only have the cocktails on the menu". With the simple ingredients of this cocktail (coffee, vodka and coffee liqueur), and with this being a Michelin star establishment, we expected at least that she would say something like "let me check if we can make it" instead of flatly refusing. Anyway, we enjoyed the enoki mushroom and the kimchi bread, and the desserts were very good also. But not getting good service in a Michelin star place puts a cloud on the experience and we won't be going back. Which is a pity because we live in the area.

A la carte prices for lacking in quality and VFM.Bitterly disappointed on our anniversary dinner. Which we noted at booking but had no acknowledgment on arrival or throughout meal. What is the point in asking if it is a special occasion or not?This was the best reviewed restaurant in the area but only had 5 people in on a Saturday night which says there are limited repeat customers, if any.We really appreciate small menus when done well and usually prefer it but unfortunately the food was bland, and quality of produce was poor. The plates were warm and the food was luke warm. We mentioned our dissatisfaction politely to the staff but no chef or manger wanted to acknowledge our view. So we left unhappy and hungry paying the extortionate bill in full.The decor was simple but nice. The toilets were below par for an a la carte restaurant. The staff seemed poorly dressed and with an embarrassed demeanour. No help with sake or wine list. They all just seemed unhappy which fed into the restaurants lack of ambience.We have been to many Michelin recommended. restaurants and they have definitely got it wrong with this one. Judge for yourself although not recommended.

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 favourites

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 the flavour, but to my surprise it actually wasn't the case. The puree balanced that out perfectly and they were sliced so thin that provides a crunchy texture.- Wild sea bass tartare, fennel + rhubarb kimchi: Kimchi brings a good amount of sourness into the dish and counters any potential fishy flavour the sea bass tartare could have. The wine paired with it (unfortunately I can't remember) did an amazing job smoothed out any sourness in my mouth and throat. Meanwhile the sea bass and kimchi were diced into similar if not identical size, which creates a harmonic texture in the mouth. It's just impressive.- Japanese aubergine, shungiku + featherblade sauce: The slice of roasted beef on top of it was really tasty with its charred flavour. The Japanese sauce that come with it added an extra layer to its already rich flavour without overwhelming taste buds. I also like how the aubergine was cooked. However I'd say, this is the only dish of the night I felt like a bit of a misfire. I get the idea of having the juicy aubergine complement the dry beef slice, but IMHO they just don't blend well with each other, despite both being beautifully done.- Courgette, beefsteak fungus + buckwheat: They really nailed the courgette: it's crunchy and juicy at the same time. The plum sauce with perilla leaves works extremely well with the courgette. Buckwheat is well cooked, though I'd prefer slightly more layers to the sauce that come with it. It's just a bit flat with only the sourness.- Scottish salmon, oxheart tomato + roasted yeast: I just can't tell you how much I love this dish. The salmon was just exceptional. I'm guessing it probably has been roasted in a lower temperature to keep its tenderness and then pan-friend under a high heat for the burnt flavour. But mate, you can taste the muscle fibre of the fish at the surface, but the inside of the fillet has this almost sashimi-like jelly texture, blended with the fat of the fish. The fillet itself really wasn't too oily at all, but the creamy sauce makes sure of it. Oxheart tomatoes on the side was pickled in the Japanese way, bringing the sourness down and added some sweetness to it.- Fig leaf cake, caramelised figs + milk ice cream: What can I say, I love fig leaf cake! The milk ice cream had this apparent grassy flavour to it which I'm not a big fan of though.

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 unique experience.Your place is a benchmark for other upscale restaurants across the world.

Outstanding food with fun ingredients often seasonal based. Great techniques for preparing the food. Excellent service from the staff. Great cocktails. Great wineglasses(zalto)/plates. One of the best fine dining experiences in a long time in terms of quality.However, if there something they could improve then it would be the menu which isn't very informative. They should also serve more dishes or make them larger. I could easily eat the whole menu again without a problem and I can't imagine how you would be satisfied if you go for the three course dinner. Still a fantastic experience.

We visited Flat Three for our 8-year anniversary. Service was top notch. One of the best I've had (and I've been to Michelin rated places). Food was out of this world. We had 2x 5-course menus, covering all of the vegan dishes between us. We also had the wine & non-alcoholic pairings. We made it fairly complicated for the staff, but they handled it amazingly and it went without a hitch. The wine was fantastic, and the information given upon presentation was very good. The non-alcoholic pairing was so delicious, would definitely go back just for those! The best thing for me would be the sauces. I don't react well to overly rich sauces, but these were so full delicate flavours, and not just overdone with 1 flavour. The atmosphere was reserved and polite, music was gentle and bathrooms had a luxurious feel. We definitely will be back every time the menu changes! 10/10 would recommend.