Tucked away on a leafy side street near one of London’s busiest Underground stations, Friends of Flavours has quietly become the address for diners who want Italian cooking that respects tradition while giving every plate a modern lift. The menu is short, relentlessly seasonal and packed with personality. This guide breaks down each course to help guests navigate the choices with confidence, pair their plates with the right glass of wine and leave the restaurant already planning the next visit.
Italian food isn’t designed for a single starring act; it is a conversation of complementary flavours that builds from one course to the next. A well-planned meal begins light, crescendos with hearty comfort and then eases you back down with a gentle, sweet finish. At Friends of Flavours, that rhythm is deliberately preserved. Portion sizes are generous enough to share, yet restrained so diners can sample antipasti, pasta, secondi and dolci without feeling overwhelmed.
Whenever possible, ingredients are sourced from small producers: Sicilian pistachios, Tuscan extra-virgin olive oil and British heritage vegetables grown just outside London. That commitment means dishes shine brightest when enjoyed in a sequence that highlights contrasting textures and temperatures — creamy beside crunchy, warm pasta beside cool salads and a palate-cleansing sorbet or gelato to close.
Antipasti lays the foundation for the rest of your meal, offering a first taste of the kitchen’s personality while gently stirring the appetite. Two or three plates are ideal for an average table of four, ensuring nobody fills up before the pasta arrives.
The London burrata craze shows no sign of slowing, but Friends of Flavours stands out by pairing the cheese with slow-braised, marinated artichoke hearts. The burrata’s silken centre seeps into the vegetable’s tender layers, while a drizzle of peppery olive oil and a dusting of lemon zest deliver a bright, almost citrusy lift. Mop up the plate with the house’s rosemary focaccia, baked twice daily and served warm.
Tender Roman artichokes are trimmed down to the pale heart, dipped in a light batter and fried until the edges bloom into crunchy petals. A sprinkling of sea salt and a swift squeeze of Amalfi lemon keep the flavour honest and uncomplicated. The contrast between the crispy exterior and soft centre makes this dish a reliable crowd-pleaser — especially when paired with a cold, mineral-driven Vermentino.
For those who want a little smokiness with their starters, the fennel salami board hits the mark. Thin ribbons of cured pork arrive piled high, accompanied by pickled radicchio and a sweet-sour mostarda that cuts through the richness. Enjoy a slice on its own first to appreciate the gentle anise note, then create mini bruschette with focaccia and a dab of mostarda for layered texture.
Friends of Flavours rolls every strand of pasta in-house each morning, using Italian semola rimacinata and Clarence Court eggs for colour. Cooking times are fiercely monitored: pasta should hug the tooth, never slump on the fork. Below are the bowls that best demonstrate the restaurant’s craft.
With just three core ingredients — pecorino, black pepper and pasta water — cacio e pepe shows how restraint leads to brilliance. Friends of Flavours doubles down on flavour by toasting the peppercorns before grinding, then emulsifying the cheese into a silky sauce that clings to the thick pici like a cashmere sweater. The table falls silent for a moment when that first mouthful delivers its buttery pepper punch.
A menu staple from day one, this ragù spends six hours simmering with red wine, San Marzano tomatoes and rosemary until the meat surrenders. Wide ribbons of pappardelle are tossed in just enough sauce to coat, never drowning in it, allowing diners to appreciate every herby shred of beef. Order a glass of Chianti Classico for a fruit-forward counterpoint to the dish’s earthy depth.
Perhaps the most indulgent option on the pasta list, these jewel-like parcels hide a fluffy pecorino ricotta filling sparked with nutmeg. They’re showered with black truffle shavings tableside, releasing heady aromas that drift temptingly across the room. Balance the richness with a sip of crisp Gavi di Gavi or share a plate as a decadent mid-meal treat.
Vibrant spinach pasta sheets nestle layers of grilled courgette, sautéed mushrooms and béchamel lightened with ricotta. Finished beneath the grill for a bronzed top, the lasagna charms guests who prefer a meat-free option while still delivering that classic bubbling comfort. A drizzle of basil oil and a scatter of toasted pine nuts provide pops of colour and crunch.
Secondi dishes at Friends of Flavours offer a broader canvas for regional Italian flavours, from the rolling hills of Tuscany to seaside Puglia. If ordering pasta as a primi, share a secondi plate between two people; otherwise, a single main can easily stand on its own for a lighter meal.
This hunter-style chicken arrives in a cast-iron pot, steeped in tomato, olives, white wine and fresh herbs. Slow braising keeps the meat succulent, while the sauce — studded with plump capers — begs to be sopped up with bread. Pair with a medium-bodied Montepulciano d’Abruzzo to accentuate the dish’s herbal backbone.
Sustainably sourced prawns are flash-fried in garlicky olive oil, flamed with dry white wine and crowned with parsley. The result is smoky, aromatic and dangerously moreish. Dunk each prawn in the leftover garlicky liquor or pour a touch over steamed greens to avoid wasting a drop.
Layer upon layer of aubergine, tomato passata and melting mozzarella create a carnivore-challenging main. The secret lies in lightly salting the aubergine slices, drying them, then frying quickly before they’re stacked — no sogginess, only silky texture. An earthy Barbera complements the tomato’s sweetness and rounds off every bite.
No Italian meal is complete without a sweet flourish. Friends of Flavours makes every dessert in-house each morning, using free-range eggs and organic double cream sourced from Devon dairies.
Revered by regulars, this gelato uses Sicilian pistachios roasted in small batches to coax out maximum nuttiness. Each scoop is a pale pistachio green with zero artificial colouring, proof of its authenticity. Spark a new flavour dimension by drizzling a spoonful of the restaurant’s aged balsamic vinegar over the top.
Ladyfingers bathe briefly in espresso, then disappear under layers of mascarpone enriched with free-range egg yolks. A dusting of cocoa powder adds a bittersweet cap. The texture is feather-light, defying expectations of richness and proving that a well-made tiramisu should refresh rather than weigh down.
Friends of Flavours boasts a cellar of more than 200 Italian labels, from minerally Ligurian whites to velvety Sicilian reds. The staff keep pairings refreshingly unpretentious, championing the idea that the best wine is the bottle you genuinely enjoy. Still, a few guiding principles go a long way:
• Match intensity: Lighter dishes like burrata love delicate whites such as Vermentino, while hearty ragù calls for structured reds like Chianti.
• Play with regional pairings: Tomato-rich plates marry well with central Italian reds that share their sunny origin.
• Consider acidity: High-acid wines cleanse the palate between creamy bites and oily cures, preventing fatigue.
• Embrace sweetness: Off-dry Moscato d’Asti lifts the pistachio gelato without overpowering it.
• Share generously. Italian food is a communal affair, and passing plates around the table opens conversations about texture and flavour.
• Ask for the daily special. The kitchen often has off-menu treats such as grilled seasonal vegetables or a surprise sorbet that vanish once sold out.
• Pace yourself. Courses are spaced so diners can relax; resist the urge to rush in a bid to “beat” hunger.
• Trust the staff. Servers taste every new dish before service starts and can recommend a wine or adjust portion sizes for dietary requirements.
• Finish with an espresso. Sipped black, it acts as both digestivo and a nod to Italian meal etiquette.
Friends of Flavours offers a snapshot of Italy’s regional bounty through meticulously prepared dishes that feel both familiar and exciting. By following the course-by-course suggestions above, diners can curate an experience that balances freshness, richness and a touch of indulgence — all while sampling the best the kitchen has to offer. Whether it’s the first visit or the fiftieth, the trick is simple: order with curiosity, share with generosity and allow each new plate to tell its own delicious story.
Ready to embark on a culinary journey that tantalizes your taste buds with the authentic flavours of Italy? At Friends of Flavours, our passion for fresh, delectable food is matched only by our commitment to creating a memorable dining experience. With dishes crafted by our experienced Italian chefs and a Diner's Choice Award from Open Table to our name, we invite you to join us in Penge, London, for an evening of Italian cuisine at its finest. Let Angelo Gobbi and his team guide you through Italy's regional specialties right here in London. Book a table today and share the love of Italian food with friends and family at Friends of Flavours.