Dorian Restaurant
Restaurant · Notting Hill ·
Modern British bistro: oysters, grilled beef, lobster
Modern British bistro: oysters, grilled beef, lobster
"Price: $$$ Dorian is London’s hottest restaurant as of spring 2025. Chef Max Coen’s cooking cleverly melds the old sensibilities of decadent classical French cuisine — protein, judicious seasoning, sauce — with a lightness of touch practiced by the best modern European cooks — chiefly, recognizing the importance of vegetables and balance. The west London location lends to the exclusiveness of the restaurant (reservations are increasingly hard to secure), but few venues earn the special occasion aura as quickly as Dorian has managed. Be ready to spend on wines, selected by sommelier Jeri Kimber-Ndiaye, as well as Coen’s food. Seafood, from some of the country’s best suppliers, is as much of a focus here as the excellent steak, game, and offal. Arrive hungry, and don’t hold back. Best for: A power lunch or dinner date, with great steak and Burgundy." - Adam Coghlan
"Terse menu descriptions belie the quality of the cooking at this energisingly busy neighbourhood brasserie in Notting Hill. Excellent primary ingredients are at the core, which are lovingly treated by the kitchen team, with highly skilled wood-fired grilling a feature of the menu; grab a seat at the counter to get a view of the chefs in action. Dishes vary from single-bite snacks such as creamy liver parfait toast to shared main courses like deliciously filling Limousin veal chop with vin jaune. First-timers should follow the friendly service team's advice on what – and how much – to order." - Michelin Inspector
"Max Coen's restaurant known for clever and sharp cooking, offering delicious but accessible food with well thought-out technique and sourcing." - Andrew Young
"Dorian is one of the great restaurants in Notting Hill." - The MICHELIN Guide UK Editorial Team
"Dorian in Notting Hill, London, has been awarded a Michelin Star. It is praised for its emphasis on quality ingredients and lack of pretension." - The MICHELIN Guide UK Editorial Team