Book online or call to make a reservation on 020 8747 0377The reservation lines are open Tuesday to Saturday between 9am and 3pm. Please advise us of all dietary needs prior to your visit as there may be some requirements that we will not be able to accommodate.Please Note: We are operating a one month calendar booking systemThe largest party we can accommodate is 7 guestsWe are sorry that due to past experience children under the age of 6 are not welcomed.NO CORKAGE POLICY
301-303 Chiswick High Road
Dinner - Tuesday to Saturday 6.30pm - 9.30pmLunch - Friday & Saturday 12pm - 2pm
Closed Sunday & Monday
Cancellation/Amendment of your reservation - Credit/Debit card details are required to secure ALL reservations. Please be considerate of the small nature of our business. All cancellations and decrease of number are subject to a 48 hours (prior to the seating time) cancellation charge of £100 per person for dinner and £50 for lunch. Please note that any cancellations or amendments are to be sent by return email and that we reserve the right to cancel the reservation should numbers decrease. Thank you for your understanding.
How exciting.’ Everything we ate and drank lived up to that adjective… A series of excellent dishes ensued…
Nicholas Lander, Financial Times, August 19th 2011.
Jonsson’s food has remarkable clarity. Effort is expended in tracking down produce that is best in show - if possible in the UK - and effecting interesting, fortuitous introductions.
Evening Standard, 28th July 2011
If I had to… recommend just one gobstopping, heart-racing dinner in all of London, it would be Hedone.
5/5 Food, 5/5 Atmosphere AA Gill,
The Times, 30th October 2011
" The refreshingly unfussy food, from a small and daily changing menu, relies primarily on the superlative quality of the ingredients "
Michelin guide 2013
Lunch - Friday & Saturday 12pm - 2pm Dinner - Tuesday to Saturday 6.30pm - 9.30pmClosed Sunday & Monday
For your information the restaurant will be closed for summer break from Sunday 12th August until ins September 2018
Michelin StarMichelin guide 2016
(Jonsson's) cooking is all about getting the very best possible ingredients – in which this country is rich, much richer than it realises – and then emphasising rather than denaturing their flavours. At its best, Hedone does this brilliantly.
John Lanchester, Guardian, 24th September 2011
At Hedone we do not have a fixed menu that we serve day after day for weeks or months at a time. The produce we work with may vary daily. We are putting a lot of effort into finding unique ingredients and using them in ways so that the resulting dishes will be unique expressions of the used ingredients. And the way we cook with them can often change spontaneously depending on individual variances of the produce. As little as possible is precooked, instead we tend to cook everything to order.
Top quality ingredients are often only available in small quantities, so the tasting menus for different tables may not be the same but each table will enjoy a unique and personal experience. This is the reason why we have no menus uploaded on our website.
photographs by Richard Haughton for Cook Inc. www.richardhaughton.com
Reservations and Enquiries:
We are operating a one monthcalendar booking systemThe largest party we can accommodate is 7 guestsWe are sorry that due to past experience children under the age of 6 are not welcomed.NO CORKAGE POLICY
+44(0)208 747 0377
Reservation Lines are open
Tuesday – Saturday 9am -3pm
If you are interested in joining the team at Hedone we are always looking for motivated people with a passion for gastronomy and hospitality.
For kitchen applications email Mikael@hedonerestaurant.com
For Front of House applications email Aurelie@hedonerestaurant.com
Dinner - Tuesday to Saturday 6.30pm - 9.30pm Lunch - Friday & Saturday 12.00pm - 2.00 pm
Last order for Tasting menu is at 2pm
Call 020 8747 0377 or email
We offer a private dining room to cater for up to 12 guests. We will tailor make the menu to suit your occasion perfectly - available on request only.
Hedone awarded Michelin Star in the 2016
photographs by Richard Haughton www.richardhaughton.com