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Tucked away off the main drag for Kew Bridge, Linnea occupies a peaceful corner on Kew Green, home to a thriving and very well-heeled community. This is Swedish/chef proprietor Jonas Karlsson’s first restaurant in his own right, but if you're expecting Muppet-like histrionics, you’ll be disappointed – there’s a beige calmness to the place and no coleslaw to be seen on the menu at all. But Karlsson allows some of his cultural identity to come through – gravad beef, marinated and served as carpaccio, is wittily served with horseradish ‘snow’; coley comes on a bed of recognizably Scandic potato salad. Other dishes on the short menu tend to the modern classic idiom – panfried calves live with bacon, salmon fishcakes with silted spinach. The cooking’s up to scratch and if the service seems a little under par, it may be an issue of under-use. The restaurant deserves to be busier than it is, and the staff kept on their toes.
I am glad this experienced Swedish chef (having spent nine years cheffing at Harvey Nichols and more), decided to open his first restaurant in Richmond Borough. I'd only properly heard about this new venture recently, someone mentioned it to a Swedish acquaintance some time ago and only now have I made the link after stumbling across it online. Linnea is a very quaint modern restaurant positioned on Kew Green, close to Kew Bridge. It has an unassuming exterior but the interior is slick, inviting and accented with lovely crystal wall lights. It's easy enough to get to from Kew Bridge Station or Kew Gardens Station...
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Atmosphere is one of the most important things when dining out. Aside from the food of course, what's going on around you can really alter your eating experience. I hear of so many restaurants in London who serve some amazing food, but for whatever reason, struggle to get the punters in and when they do, most of them don't return because of the bleak silence and sterile atmosphere. Eating out may have once been only to simply fill you up or to spend time with friends and loved ones, but now it's deemed an experience. Now more than ever, restaurants need to have the whole package to survive and sadly the food can't...
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