The best restaurants in Fitzrovia

Where to eat in London's leafy central neighbourhood

16 October 2025

A leafy district nestled just north of Soho and south of Camden, Fitzrovia, like its neighbouring areas, is positively bursting with eateries. Members of the House & Garden team have been slowly working their way through the numerous restaurants in Fitzrovia to uncover the very best the area has to offer. That encompasses newly-opened gems, such as Café Deco, founded by chef Anna Tobias. For gastronomes and keen people-watchers alike, this delightful spot serves up a menu of modern European dishes that put the focus on humble cooking and star ingredients. There are established spots on this list too, of which Rovi, from Yotam Ottolenghi, is a personal favourite. Whether you are after a long, lazy afternoon of indulgence or a quick bite ahead of a night on the town, these are the restaurants in Fitzrovia to book now.

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SAM A HARRIS
1/10
Café Deco, Store Street
The brainchild of chef Anna Tobias (ex-River Cafe, Blueprint Café and Rochelle Canteen), this delightful neighbourhood spot is exactly as low-key and intimate as you would want from somewhere nestled into a square in Bloomsbury. Serving up a menu of hearty, unpretentious home-cooked dishes (we’re particularly fond of the Toulouse sausage with lentils) and an impressive wine list which trots around the globe and incorporates unusual grapes made with little intervention this is the kind of spot you’d arrive at for lunch and stay until dinner. The decoration of the space inside feels like stepping into the 1990s, with a stainless steel bar, open shelves of miscellaneous and enticing drinks and an eye-catching pastel coloured chequerboard floor. The walls are enlivened by artwork made in collaboration with the creative maestro that is Luke Edward Hall. If it’s warm, we encourage you to sit outside and people watch — order a few starters (the mackerel is a sensation of sweet, salty and briny deliciousness) and a glass of wine and enjoy this wonderful neighbourhood at its best.
Harriet Langford
2/10
Chishuru, Great Titchfield Street
Every bite at Chishuru is a joy and their newest space has given head chef and owner Joke the domain to earn a well-deserved Michelin star. The restaurant takes the starting point of Joke’s Nigerian heritage with Jollof rice then inspiration from its neighbouring countries with servings of Guinea fowl prepared with a metropolitan flair producing a truly unique dining experience you’ll only find in places like London. - Charlotte McCaughan-Hawes
3/10
Norma, Charlotte Street
Chef Ben Tish has brought the Moorish-inspired cuisine of Sicily to Fitzrovia, to great acclamation. The long, narrow interior of Norma has the feeling of an extremely luxurious North African train carriage, with Moroccan tiles on the walls, cosy booths and decidedly flattering lighting. The menu opens with a generous selection of small plates – snacks, antipasti and a raw bar – followed by pasta which can be ordered in small and large sizes, and proper large plates to finish. It's soothing cooking that promotes a sense of contentment.
4/10
Carousel, Charlotte Street
Just on the edge of where Soho meets Fitzrovia, a hop and a skip over Oxford Street and on to Charlotte Street, is Carousel. Close to other destinations such as Charlotte Street Hotel and Vagabond Wines, it is an ideal place to head to for a casual dinner followed by drinks, in a slightly more low-key, less touristy area than deepest Soho. The interior is similarly understated, with industrial, whitewashed brick walls and exposed pipework, terrazzo tile floor and an open kitchen where the small team can be seen preparing a selection of seasonal small plates. We ate in the wine bar, where the regular menu is served, but Carousel is also known for their guest chef residencies, where each week, a chef from around the world heads to Charlotte Street to serve a set menu.
On the standard menu for our visit was hash brown with n’duja, pickled mussel and anchovy, as well as fried chicken with pickled cucumber and scotch bonnet honey (a sweet and spicy highlight). Sea bass crudo accompanied with crispy leeks was light and fresh, followed by another favourite, the crispy tempura pumpkin with sesame yoghurt and szechuan chilli glaze. Generously topped with fragrant coriander, it is a perfectly balanced dish in terms of both flavour and texture. Come here with a friend or date for a few light bites paired with a couple of cocktails or a glass of wine, or bring a group and order everything on the menu to share. - Tilly Wheeler

5/10
Pahli Hill, Mortimer Street
Pahli Hill, a short hop into Fitzrovia, is named after an affluent neighbourhood in Mumbai, and takes its inspiration from the style of communal living known in that city as “building societies.” The cooking in these buildings would take cues from all the regions of India where its inhabitants originated, and Pahli Hill has developed a similar melting pot of styles, channelling the pleasures of informal conviviality and shared cooking. The range of food is one of the most impressive things about this restaurant, with an extensive tandoori grill section on the menu, and a collection of joyfully crowd-pleasing main dishes from around India, from hearty biryani to southern-style fish curry. There’s a real feeling of generosity and abundance about this restaurant; a varied range of side dishes and desserts mean there’s something for everyone to like, no matter what your preferences in Indian food. Downstairs you’ll find the charming cocktail bar Bhandra Bhai, where you can hole up with delicious Indian-inspired cocktails and snacks drawn from the main menu.
6/10
Pied à Terre, Charlotte Street
Michelin-starred Pied à Terre is pioneering vegan fine dining, offering plant-based versions of its incredible tasting menus. Try the Celeriac with salt-baked kohlrabi, parsley and grapes or the grilled Maitake mushroom, aubergine caviar, king oyster mushroom and vin jaune foam – these are just some of the delights available to try. Head to Fitzrovia to experience this high-end vegan cooking.
7/10
Rovi, Wells Street
Yotam Ottolenghi is always a good bet for vegan food, whether by way of his multiple, excellent cookbooks or his six London restaurants. Nopi offers a fair selection of plant-based dishes but his newer venture Rovi in Fitzrovia has a truly stellar line-up of delightful options. When the restaurant opened, diners rhapsodised over the 'corn ribs' on the menu. They have since disappeared but have been replaced with other inviting plates, such as the celeriac shawarma, reportedly a favourite of Nigella Lawson.
8/10
Circolo Popolare
If you can't get to Italy, have Italy brought to you in the form of Circolo Populare's charming terrace in Fitzrovia. Complete will lush plants, pretty parasols and wrought iron chairs, it is a simply delightful place to gorge on pizza and pasta while sipping your Aperol spritz. - CB

9/10
The Ninth, Charlotte Street
Jun Tanaka is the chef and owner behind The Ninth, a brilliant restaurant with private dining on Charlotte Street in Fitzrovia. It's classical in its Mediterranean dishes, with a focus on French food but relaxed and buzzy in its neighbourhood atmosphere. Any meal here is one that feels both special and cocooning and private dining would be no different. It helps to know too that the staff are impeccable. - Caroline Bullogh
10/10
Where The Pancakes Are, Charlotte Street
In the heart of Fitzrovia, in a post war building that used to house a Pizza Express, the second branch of Where The Pancakes Are has just opened its doors. It follows the great success of the restaurant in Flat Iron Square, giving you options when it comes to location. Pleasingly, in an effort to be more sustainable, the team decided to repurpose and reuse much of the Pizza Express fittings and furnishings to create a new atmosphere with pre-loved things.
The menu is, understandably, mostly pancakes, divided into savoury and sweet. Yet there still feels as though there's enough to satisfy everyone. There are traditional breakfast toppings, such as eggs royale or streaky bacon, as well as more experimental things like cinnamon pineapple or crushed beetroot meringue flakes. – Arabella Bowes