Italian food has long captured British hearts, yet 2025 finds diners more discerning than ever. Provenance, seasonality and genuine regional technique now matter just as much as flavour. Friends of Flavours, the much-loved neighbourhood trattoria turned destination restaurant, recognises the shift. The kitchen honours the nonna’s classics while embracing clever, produce-driven twists that feel entirely of the moment. The result is a menu that comforts, surprises and—most importantly—tastes spectacular. Below is a delicious roadmap to the dishes no visitor should miss this year.
A recent survey by market-research firm CGA revealed that Italian remains the UK’s most searched-for cuisine on restaurant-booking platforms, commanding 29 per cent of all “where to eat” queries. Friends of Flavours taps into that demand by importing PDO-certified cheeses, sourcing heritage meats from British smallholders rearing continental breeds and championing local vegetables at their seasonal peak. The kitchen team, led by Head Chef Alessia Romano, trains annually in different Italian regions, returning with notebooks full of traditional methods and contemporary flourishes.
Sustainability is woven into every decision: all seafood is Marine Stewardship Council certified, 80 per cent of herbs come from an on-site rooftop garden, and the wine list is now 70 per cent organic or biodynamic. Diners therefore enjoy an experience that pleases palate and conscience alike.
Few plates encapsulate Roman cooking better than cacio e pepe, the thrifty union of Pecorino Romano, black pepper and pasta water. At Friends of Flavours, the dish begins traditionally—bronze-die tonnarelli tossed in a hand-beaten cheese emulsion—but finishes with a whisper of foraged wild herbs. The subtle mint, marjoram and thyme lift the sauce, preventing the richness from overpowering. Guests wishing for extra indulgence can opt for the seasonal truffle supplement, shaved tableside to aromatic effect. Despite the refinements, the bowl still delivers the elemental comfort that makes cacio e pepe a cult favourite.
Served on a hand-carved olive-wood board, the bistecca Fiorentina arrives sizzling, its 48-hour dry-ageing coaxing out an intense, mineral sweetness. Friends of Flavours sources Chianina-cross beef from a family farm in East Sussex, allowing the restaurant to support local agriculture while maintaining authenticity. The porterhouse cut is char-kissed over English oak, rested precisely seven minutes and presented rare, as tradition dictates. Diners are encouraged to share, carving tender slices before drizzling with house-pressed garlic oil and crunchy sea salt. A side of fire-roasted cavolo nero completes the Tuscan tableau.
Creamy risotto is hardly new, yet this version feels decidedly forward-looking. Arborio rice is toasted in Ligurian extra-virgin olive oil, then simmered with a light vegetable stock until reaching that elusive all’onda wave. Instead of the usual knob of butter, Chef Romano folds through a vibrant Genovese pesto, its basil notes intensified by a ribbon of truffle oil. A snowfall of Parmigiano-Reggiano and a crunch of roasted pine nuts add dimension. The result is balanced decadence—rich enough for a celebration, restrained enough for a mid-week treat.
Osso buco often leans heavy, but Friends of Flavours reimagines the Lombard classic with zesty flair. Veal shanks braise slowly in white wine, fennel and tomato until the marrow melts into the sauce. Just before serving, the chefs brush the meat with a glaze of orange, lemon and pink grapefruit juices, reducing it to a glossy, tangy coating that cuts through the richness. A cushion of saffron-infused polenta—its golden hue echoing the sunshine notes—anchors the dish. The interplay of silk-soft veal and citrus sparkle has made this plate a runaway favourite since its debut.
Plant-based dining continues to gain traction, and these delicate fritters prove that vegetarian options can thrill even the most committed carnivore. Courgette flowers, harvested at dawn to capture peak freshness, are filled with whipped ricotta, crushed pistachios and a scattering of garden herbs. Light batter, a quick kiss of grapeseed oil and a final drizzle of herb salsa verde produce a starter that whispers of summer regardless of the calendar. Pair it with a glass of Frascati Superiore for a refreshing, honest celebration of the kitchen garden.
No Italian feast is complete without wine, and the Friends of Flavours list is curated with the same obsessive care shown in the kitchen. Expect biodynamic Barolos, wild-ferment Sicilian whites and a rotating “by the glass” selection that allows diners to match each course without committing to a full bottle. The house recommendation for the cacio e pepe is a Pecorino d’Abruzzo, whose saline snap mirrors the cheese’s savoury depth, while the bistecca sings alongside an elegant Brunello made by an all-female co-operative.
The dining room itself has been thoughtfully redesigned for 2025. Reclaimed terracotta tiles, warm brushed-brass fittings and soft pendant lighting create a setting that manages to feel both contemporary and unmistakably Italian. An open kitchen allows guests to watch ribbons of pasta being hand-cranked or the Fiorentina steak hitting the grill, fostering a link between diner and craft. Meanwhile, a new zero-waste initiative repurposes vegetable trim into umami-rich broths, and spent coffee grounds fertilise the rooftop herb beds.
Friends of Flavours accepts walk-ins at lunch, yet evening tables book out up to three weeks in advance—particularly at weekends—so reservations are strongly recommended. A well-priced set lunch menu, featuring half portions of signature dishes, provides an ideal introduction for first-timers or time-pressed professionals. Those marking special occasions can request the Chef’s Table for a seven-course tasting that showcases seasonal off-menu experiments.
Dietary requirements are handled with deftness: gluten-free pasta made from rice and corn flour is extruded daily, and vegan parmigiana has become a quiet cult hit. Children are welcomed with homemade focaccia soldiers and a mini gelato cone, reflecting the truly family-friendly spirit of Italian hospitality.
In a dining landscape crowded with copy-and-paste trattorie, Friends of Flavours stands apart by rooting every decision—ingredient choice, cooking method, plating style—in genuine respect for Italy’s diverse culinary heritage. Whether swooning over the peppery creaminess of cacio e pepe, carving into a monumental bistecca Fiorentina or discovering how citrus can rejuvenate slow-cooked veal, guests leave with more than a satisfied appetite; they depart with a deeper appreciation of what modern Italian food can be.
Put simply, anyone seeking an authentic yet forward-thinking taste of Italy in 2025 need look no further than Friends of Flavours. Book a table, bring an appetite and prepare to fall head-over-heels in amore—one unforgettable bite at a time.
Embrace the passion and tradition of Italian cuisine with a visit to Friends of Flavours, where every dish is a testament to the art of Italian cooking. Let our experienced chefs, led by Angelo Gobbi, take you on a gastronomic journey through Italy's finest flavours, right here in Penge, London. Celebrated with a Diner's Choice Award, our restaurant is a haven for those who cherish authentic Italian food and wine. Don't miss out on this award-winning experience. Book a table now and join us for a culinary adventure that promises to be as unforgettable as Italy itself.