舒适的双人间和单人间

A trip back to Korea inspired Chef-Owner Joo Won to return to the cooking of his childhood and subsequently open this casual, friendly little bistro in the middle of Stoke Newington. His time as Head Chef of Galvin at Windows hasn’t gone to waste though, as his appealingly priced blackboard menu is a great mix of European cuisine with subtle Korean flavours. "Joo’s Fried Chicken" has understandably been on the menu since Day One, while dishes like Cornish pollock with mooli jorim pack an invigorating punch.

It’s easy to understand why Farang is so popular; it’s an immensely likeable restaurant serving generous and heartwarming recipes from all regions of Thailand – and even with overly eager ordering, you finish up with a bill that isn’t too overwhelming. Each dish, be it the salted turmeric prawns or the whole sea bass with raspberry nahm jim, showcases the hallmarks of Thai cuisine: freshness, vibrancy and a lovely balance of the sweet and the sour. The ‘Feasting’ menus are great for groups, and you’ll find it hard to resist buying some of their homemade produce on the way out too.

With seating for just 18 people and a logo rather than a sign outside, it’s clear that understatement and simplicity lie at the core of this cosy and very likeable restaurant. Diners are asked to arrive at 7.30pm as dinner is served to everyone at 8pm; the 4 course, weekly-changing menu offers no choice and you pay when you book. From the tiny open kitchen you can expect nourishing and heartwarming dishes like succulent Blackface lamb with Hasselback potatoes and wonderfully light blood orange & brioche pudding.

There's something so appealing about the simplicity of a restaurant like Primeur. A proper neighbourhood operation, it comes with stripped-back décor, a handwritten blackboard menu and a relaxed, bustling atmosphere. Diners can sit around large communal tables or up at the counters around the edges of the room. The cooking, for its part, avoids overcomplication and puts the ingredients first, as evidenced by grilled pork chop with roquefort butter. Ensure you save room for dessert, too, especially if the textbook custard tart is on the menu.

There is a whole lot to enjoy from the daily blackboard menus at this relaxed, understated operation. Both the décor and the cooking have a rustic edge to them, with the latter British-based, seafood-centric and guided by the seasons. Both individual and communal seating are available to enjoy the flavoursome dishes from, as is the kitchen counter, while the attentive team deal well with the buzz of a permanently busy restaurant. Quality sourdough is provided by their sister operation Jolene and while other dishes may come and go, the rum baba to share remains a constant.

The brainchild of wine importers and a charcutier, Cadet is a compact bar and shop selling, unsurprisingly, wine and charcuterie. During the week, you can just enjoy some simple bar snacks alongside the wonderful selection of largely French wines. Yet from Thursday to Sunday, a blackboard appears, listing a treasure trove of well-priced and generously flavoured dishes. Expect the likes of pâté en croûte, excellently seasoned rillettes and slip sole with Café de Paris butter. The chatty team will help guide you through the array of enticing wines.

The appealing, Eastern Mediterranean-influenced menu at Chef-Owner Oded Oren’s bustling little bistro is made up of enticing sharing plates, with many ingredients cooked over charcoal, such as lamb loin, succulent chicken skewer and hispi cabbage with muhammara. Start with the delicious stone-baked flatbread and then around five dishes between two should suffice. The prices are kept fair and that includes the well-made cocktails, while the service team are delightful. There’s lots of fun to be had here.