Discover these hidden gems and restaurants within restaurants for in-the-know diners...

Poke-Don at Flesh & Buns

A lunchtime concept restaurant-within-a-restaurant, blurring the lines between Hawaiian poke and donburi, a Japanese dish created to be quickly prepared by adding ingredients from across a menu to rice bowls. Located within Flesh & Buns Oxford Circus, Poke-Don uses the Nikkei elements of the Flesh & Buns restaurant offering alongside smoked meats prepared in their wood-fuelled smoker. Dishes include chilli-rubbed smoked brisket with soy-braised shitake and chicken and katsu with secret recipe curry sauce. 

Kebab Queen at Maison Bab

Head downstairs beneath Maison Bab and you’ll see what looks like a traditional kebab shop. Walk through the faux frontage and you’ll find yourself in London’s only restaurant serving a gourmet kebab tasting menu. Acting as head chef Manu Canales Garces's (former sous chef at the two Michelin-starred Le Gavroche) intimate chef’s table - the snug fine dining restaurant seats up to 10 guests around the open kitchen. Dine on a seven course menu where yuou are encouraged to eat everything with your hands - from the heated counter top, which is made from a bacteria-resistant material. Pictured. 

Kitchen Table at Bubbledogs

Inspired by the format of the Michelin triple-starred Brooklyn Fare, this intimate set-up for up to 19 guests only around an open kitchen is tucked away behind Bubbledogs. Hosted by chef-patron James Knappett (formerly of Noma and The Ledbury) to showcase his contemporary Michelin-starred modern European cuisine through a daily changing 12-14 course-tasting menu. The menu is famously chalked in list form on the restaurant’s blackboard, with each course represented by a single word denoting its main ingredient. Much of the produce used is grown or foraged by Knappett himself, with a heavy focus on seasonal ingredients.

Hill & Szrok

Actuallty - a butcher by day and ‘cookshop’ restaurant by night. Masterfully combining the traditional butcher with a contemporary (no reservations) restaurant that has its roots steeped in history as the site was previously a butcher’s and behind it was the original slaughterhouse for the market. Reminiscent of a traditional butcher; tiled walls, a wood and brass window fridge for the meat and central marble counter for the butcher, which becomes a communal dining table in the evening. Head Chef Alex Szrok (previously at The Eagle) keeps an unfussy and honest menu showcasing the very best meat (sourced from small English farms) from the butchers. 

The Sea, The Sea

A chef-led modern fishmonger and deli by day; a sit-in seafood and champagne bar by night. Sourcing the freshest, highest quality fish and seafood from regional markets around the UK as well as direct from fishermen. Whilst the focus is on British day-boat catch, the shop (named from the Iris Murdoch’s novel) also supplies occasional ‘special’ produce from overseas. Transforming seamlessly into a dine-in format by night where diners have the chance to sit at the oyster bar and watch the chefs in action. Daily changing menus - overseen by celebrated chef Leandro Carreira (formerly of Londrino and Lyles) - is made up of the day’s catch include small plates, bowls and shellfish platters. A carefully selected list of grower champagnes and wines are available by the glass. 

Ideal For

Clandestine meals