Flour & Grape

Queue before 1730 for good table. Queue before 1800 for getting in. Pasta were amazing especially the pappardelle and linguine. If you like thick creamy pasta, go for the carbanara. Dessert - Tiramisu if you like heavy coffee taste; Else just go for the milky ice cream🍦

3 weeks ago · via Google

I had a lovely experience at Flour & Grape. We started with an Aperol Spritz, burrata, Nocellara olives, bruschetta, and everything was fresh, full of flavour, and beautifully presented. The burrata was especially creamy and paired perfectly with the olives and bruschetta. For mains, we tried the casarecce arrabbiata, the ricotta and wild garlic ravioli, and the spaghetti carbonara. Each dish was delicious, but the standout was definitely the spaghetti carbonara was perfectly cooked, the parmesan added a rich depth, and the confit egg yolk made it incredibly indulgent and silky. The ravioli was delicate and full of flavour, with the sage butter bringing everything together beautifully, while the arrabbiata had just the right amount of chilli heat. To top it all off, the service was great, friendly, attentive, and welcoming throughout. Overall, a fantastic meal with delicious food and excellent hospitality. I’d definitely recommend Flour & Grape and would happily return.

3 months ago · via Google

⭐ Spoiler: If you only take one thing away from this review, make it this—order the Rabbit Ragù Fettuccine. You’ll thank me later. Anyone who knows me knows I’m obsessed with ramen. I was actually on my way to Hakata, only to find it closed because of the World Cup match. So I wandered into Flour & Grape by pure chance. Before I talk about the food, give the hostess a raise. I was standing outside checking out the menu when she came over, started chatting to me, and somehow hypnotised me into coming in. The next thing I knew, I was sitting at a table placing my order. Whatever she’s doing, it’s working. The starters all looked dangerously tempting, and I’m convinced you can’t really go wrong with any of them. I went for the Nocellara olives and Friggitelli peppers, and both were excellent—simple, high-quality, and packed with flavour. Then came the main event. I must have read the menu three times because I couldn’t believe I was seeing Rabbit Ragù Fettuccine. I even asked the waiter to make sure I’d read it correctly. As if fate wanted to make the decision for me, the tourist sitting next to me at the bar had literally just finished the same dish. He looked at me and said, “Trust me, it’s incredible.” That was all the convincing I needed. I honestly wish I had a richer vocabulary to describe what followed. If you’re wondering how mind-blowing a plate of pasta can really be, come to Flour & Grape and order this dish. I can confidently say it’ll be one of the best pasta experiences of your life. The rabbit was incredibly tender after being slow-cooked into a rich ragù, while the white wine brought just the right amount of brightness to cut through the richness of the sauce. Finished with freshly grated Parmesan, every element was perfectly balanced—silky, deeply flavourful, comforting, yet surprisingly elegant. It was one of those rare dishes where every single bite makes you pause for a second before reaching for the next one. Salute to the chef and the entire team for executing such a bold and technically demanding recipe so flawlessly. The only downside? I almost wish I had never discovered this place. Every future trip to London is now going to start with an internal crisis: Do I stay loyal to Hakata… or betray it for another plate of rabbit ragù? That’s a dilemma I definitely wasn’t prepared for.

a month ago · via Google

OMG, Flour & Grape in London is perfectly balanced — a vibrant atmosphere with calm, warm lighting, super tasty food, and impeccable service. I felt like I was in an Italian home, but with wonderful English hospitality. I’ll definitely recommend this spot to all my friends visiting London. You absolutely must come here and experience this amazing art of Italian cooking. The chefs are true Stradivariuses of pasta!

6 months ago · via Google