Flat Three 1

Flat Three may 2015 4

Squaremeal Review of Flat Three ?

At last this fascinating, offbeat eatery is getting the praise it deserves, although it’s a slow burn. The quiet basement site is almost invisible and Flat Three’s complex culinary blend of Japanese, Korean and Scandinavian influences isn’t an easy sell, but it’s worth it for what one fan calls a “cool overindulgence of the senses”. American/Korean owner Juliana Kim Moustakis and chef Pavel Kanja (ex-Roka) have created a repertoire of great originality, and their “seemingly sparse” tasting menu is full of delicate delights: wild salmon draped in lardo with Douglas fir; alliums with smoked tofu and nasturtium; poached sea bass with fermented cauliflower; Wagyu short-rib with mallow and oyster sauce; a Finnish Runeberg cake with cherries and ice cream. There are raw and plant-based dishes for veggies, while the drinks list embraces small vineyards, unusual grapes and wacky juices. The elegant dining room is as cool as the cooking with its vintage Møller chairs, black walnut tables and antique Japanese silk screens decorated with gold and silver leaf. A triumph.


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Flat Three
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Flat Three

120-122 Holland Park Avenue ,London W11 4UA

Overall rating: star fullstar fullstar fullstar fullstar full

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Cool overindulgence of senses

by   (1)

Jul 2016

Last night was my second time within just over a week that I ventured through the understated entrance next to my hairdressers and downstairs to the coolest space in the neighbourhood. Being nearly a Scandi but most definitively from the Nordic region, my immediate reaction was that it felt like being back home: minimalistic design, earthy colours, wood and soft light. Having changed the venue of my birthday dinner with dear friends at the last minute a week ago as another neighbourhood new-comer,...

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Henna K.'s rating

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  • Food & Drink: 10
  • Service: 10
  • Atmosphere: 8
  • Value: 10

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Flat Three

120-122 Holland Park Avenue ,London W11 4UA

Overall rating: star fullstar fullstar fullstar fullstar full

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Refined cooking bringing Japanese, Korean and Scandinavian cooking together. My favourite 2015 restaurant!

by   gold reviewer (41)

Oct 2015

An amuse bouche for the evening was this lobster bisque, salmon tartare and miso crab fritter. I would highly recommend to choosing the Chef's Menu which, on this occasion, lucky vegetarians, there was a vegetarian version of the menu as well as the usual one. The Chef's Menu proved to be better value and it gave a comprehensive overall selection of the style of food and the varied things that the chef does. Alternatively, one can pick from the a la carte menu (sharing style) classified...

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Vi V.'s rating

star fullstar fullstar fullstar fullstar full
  • Food & Drink: 10
  • Service: 8
  • Atmosphere: 8
  • Value: 8

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  1. Published :

    Vi Vian :: Vi Vian39s Food Blog Flat 3 Holland Park

    Flat Three, Holland Park – brings together the flavours of Japan, Korea and Scandinavia. Now, how did such a combination come by? I can’t say I found out about it because whilst service was all very proper it felt reserved. It felt like the front of house staff were afraid to get a little too personal. There were different people who bring you the plate, collect your plate, pour your glass of wine – such a performance that happens not only in the kitchen but with the floor staff as well. Unfortunately it was not very well played and there was not much love felt.
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  1. Published :

    Each Sip Sweet :: Each Sip Sweet Flat Three

    Down a small and unassuming staircase in a lovely part of town, you will find an enchanting basement restaurant known as Flat 3.

    Since the restaurant opened this 1st April, Head Chef Pavel has been crafting dish after dish of creative food combinations, like the Willy Wonka of clean cuisine. Ingredients are totally seasonal and recipes draw upon Japanese, Korean and Scandinavian influences.

    For a ticketed Philip Harper x Flat 3 dinner, World Sake Imports (Philip Harper’s stockist) collaborated with Flat 3 to create an 8 course menu, where each course was paired with one of Philip’s sakes from the...
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