Hedone
Cuisine: Modern European
Price:    pound pound pound
3 users want to go
4 users have been
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Verdict based on 10 critic, 2 blogger and 2 user reviews and awards
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Address: 301-303, Chiswick High Road, London W44HH

Website: Visit restaurant website

Telephone: +44 20 8747 0377

Food blogger-turned chef Mikael Jonsson’s Chiswick restaurant serves creative, ingredient-led cuisine. The menu changes daily and offers a choice between a four, five or seven course tasting menu.

This restaurant has 1 Michelin Star

Latest reviews of Hedone

amol_rajan

Amol Rajan, The Independent

5 October 2014

Hedone is expensive, but worth saving up for. If you want somewhere that turns on the style and gives you an extraordinary array of tastes in one sitting, head to Jonsson’s Chiswick extravaganza…

Read full review »
Andy_Hayler

Andy Hayler, andyhayler.com

20 July 2013

Hedone is an exception, bringing a level of quality of ingredients pretty much unknown even in multi-starred London establishments.  For this reason alone it is to me the most exciting London restaurant opening for years…

Read full review »
50_Best_Restaurants

The World's 50 Best Restaurants, Restaurant Magazine

30 April 2013

Hedone was ranked number 70 of 100 in the 2013 list of The World’s 50 Best Restaurants sponsored by S. Pellegrino & Acqua Panna.

Read full review »
Time_Out

Time Out Editors, Time Out

17 October 2012

Superb dishes on our summertime visit were a bulbous, tender poached oyster served in the shell with apple foam; a pretty assembly of slow-cooked duck’s yolk with fresh almonds, girolles, apricot and white mayonnaise; and roast pigeon (its claws underlining the kitchen’s uncompromising tone) with beetroot and cherries…

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What the Critics say

amol_rajan

Amol Rajan, The Independent

5 October 2014

Hedone is expensive, but worth saving up for. If you want somewhere that turns on the style and gives you an extraordinary array of tastes in one sitting, head to Jonsson’s Chiswick extravaganza…

Read full review »
50_Best_Restaurants

The World's 50 Best Restaurants, Restaurant Magazine

30 April 2013

Hedone was ranked number 70 of 100 in the 2013 list of The World’s 50 Best Restaurants sponsored by S. Pellegrino & Acqua Panna.

Read full review »
Time_Out

Time Out Editors, Time Out

17 October 2012

Superb dishes on our summertime visit were a bulbous, tender poached oyster served in the shell with apple foam; a pretty assembly of slow-cooked duck’s yolk with fresh almonds, girolles, apricot and white mayonnaise; and roast pigeon (its claws underlining the kitchen’s uncompromising tone) with beetroot and cherries…

Read full review »
zoe_williams

Zoe Williams, The Telegraph

29 January 2012

On to the cauliflower atop a Dorset crab, with lemon cream – again, my favourite bit was the cream – and a thick egg-whitey foam that had been laced with cauliflower but also had the merest back-draft of brine. A lovely dish…

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AA_Gill

AA Gill, The Sunday Times

30 October 2011

I’m wary of absolutes, and leagues and top tables of best, better and bestest, but if you ask me, and I suppose you are, to recommend just one gobstopping, heart-racing dinner in all of London, it would be Hedone…

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john_lanchester

John Lanchester, The Guardian

23 September 2011

Jonsson is an ingredient obsessive. His cooking is all about getting the very best possible ingredients – (…) – and then emphasising rather than denaturing their flavours. At its best, Hedone does this brilliantly…

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The Times

Tony Turnbull, The Times

10 September 2011

Next, two of the sweetest scallops imaginable, served with a couple of lettuce leaves. When I say sweetest, though, I don’t just mean in flavour. They are tiny. Minuscule. Barely out of nappies…

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metro

Marina O'Loughlin (Metro), Metro

6 September 2011

This is the kind of place where diners debate how the grouse was killed (…). It’s served in a grayish, ripe sauce of its own offal, a green sludge of cress and Bramley apple, and a whole-clawed leg stretching across the plate. It’s also fabulous…
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FT_logo

Nicholas Lander, Financial Times

19 August 2011

Then came a trio of highlights: small, thick rounds of Dorset wild turbot with almonds, a symphony in white; one thick slice of well-aged beef; and for me, the star of the show, an Irish abalone, opened, sliced, steamed and then cooked briefly in its own juices so that it had all the flavour of the sea but none of the usual rubberiness…

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fay_maschler

Fay Maschler, Evening Standard

28 July 2011

Highlights of our well-shaped, well-balanced eight-course dinner included a savoury custard topped with a purée of nori – entitled umami flan, seaweed coulis – served small and hot and packing a powerful punch…

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What the Bloggers say

Andy_Hayler

Andy Hayler, andyhayler.com

20 July 2013

Hedone is an exception, bringing a level of quality of ingredients pretty much unknown even in multi-starred London establishments.  For this reason alone it is to me the most exciting London restaurant opening for years…

Read full review »
Cheese_and_Biscuits

Chris Pople, Cheese and Biscuits

23 January 2012

I am convinced, objectively, that Hedone is a very good restaurant, possibly world-class. But I think I’d rather have a pizza. Sorry…

Read full review »