ZIMA, Notting Hill, Credit: Lateef Okunnu
By Sophie Weir, Senior Editorial Assistant, Luxury Hospitality Magazine.
At ZIMA Notting Hill, Russian soul and modern sophistication meet in a vibrant, art-filled setting.
Tucked just steps from Portobello Road and the famous Notting Hill bookshop, ZIMA feels like stepping into a film set. It’s recognisably Russian at heart yet cosmopolitan in execution—a place where tradition and artistry meet. ZIMA stands out, weaving heritage and innovation into an atmosphere that is homely, elegant, and modestly theatrical.
This is the second ZIMA to open in London, following the Soho flagship. Opened in February 2025, the Notting Hill outpost is intimate, with just 45 seats, designed as both a neighbourhood gem and a cultural destination.
Director of ZIMA Group, Lukas Rackauskas, describes it as “quite unlike anything else on the local landscape” and it feels true—there’s nothing generic here. Instead, the concept is tightly focused: modern Eastern European dining with Russian soul, enhanced by art, vodka, seasonality, and a sense of memorability.
ZIMA, Notting Hill
The interiors are curated with intent—hand-painted spinning wheels, restored 19th-century sledges, and canvases from Russian and Eastern European artists. Works range from folk artefacts to avant-garde canvases inspired by Malevich, Rodchenko, and contemporary names like Nikolay Ovchinnikov. Many of the artworks are provided by the Open Collection fund, a programme devoted to preserving and promoting Russian folk art. This unique collaboration allows guests to engage directly with the artists’ work, adding a sense of local significance and community to the dining experience.
Combined with a marble bar, warm lighting, and natural wood floors, the space feels eclectic and polished. Jars of house-infused nastoyka line the shelves, their jewel-like colours hinting at the restaurant’s signature: vodka infusions steeped with horseradish, strawberry and basil, plum and clove, and sea buckthorn—beyond decoration, they serve as a focal point of ZIMA’s identity.
ZIMA, Notting Hill
We began with cocktails, ordering a Peach Bellini—light, bright, and refreshingly simple—alongside a Buratino, a nod to Russian soda culture, lightly effervescent with pear, pineapple, and lemon. Both drinks set a tone of distinctive familiarity.
The starters showcased ZIMA’s philosophy of colour, freshness, and contrast. The Farmer’s Tomato Salad arrived as a vibrant plate of vine-ripened tomatoes, dressed with gingered sour cream and punctuated by fresh raspberries. The Olivier salad, a Russian classic, was reinterpreted with chicken and salmon roe—comforting and nostalgic yet deftly refined enough for a modern London table.
The Olivier salad, ZIMA, Notting Hill, @lateef.photography
For mains, we opted for Beef Stroganoff—a traditional favourite, perfectly executed. Strips of prime fillet, tender and generous, came with fried baby potatoes, each golden and crisp, offering a counterpoint of texture. I chose the Draniki—traditional potato rosti—served with sour cream. Golden and earthy, it was satisfyingly rustic yet light. A quietly celebratory follow-up to the starter, it offered impeccable portion and flavour balance.
Draniki, ZIMA, Notting Hill, @lateef.photography
Service carried the same balance of warmth and precision. Staff explained each infusion, offered pairings, and spoke about the provenance of dishes with fluency but without pretension. Sitting outside for a summer lunch, overlooking Notting Hill’s pastel townhouses, added another layer—dining here felt cinematic, like slipping into the backdrop of a familiar scene.
What also sets ZIMA apart is its evolving culinary programme. The Notting Hill restaurant is not only a stage for beloved staples like pelmeni dumplings, caviar with blinis, and rye bread with pickles—it also serves as a platform for innovation. Seasonal collaborations with acclaimed Eastern European chefs bring fresh perspectives: the first, in June 2025, saw Michelin-starred St. Petersburg chef Evgeny Vikentev present a six-course tasting menu blending venison with foie gras, scallops with chamomile, and sturgeon with wild mushrooms and caviar. Such partnerships position ZIMA as not just a restaurant, but a cultural bridge—showcasing how Russian gastronomy can be simultaneously rooted and progressive.
Sides and accompaniments didn’t distract but deepened the experience. A small plate of pickles—cucumber, cabbage, and mushroom—showed the tangy, vodka-cured backbone of the cuisine. Nastoyka infusions, served in slender glasses, added playful variety: a shot of horseradish with the stroganoff cut through the richness; cherry and plum lifted the salad. Every detail felt intentional, with tradition reimagined rather than re-created.
Pickle Selection, ZIMA, Notting Hill
What ZIMA achieves is clarity of purpose. It isn’t just Russian dining dressed up for novelty, but rather heritage cuisine, modernised with care, set against a backdrop that celebrates art, craft, and conviviality. Whether you’re here for a quick lunch of borscht and rye bread, or a long evening of zakuski, vodka flights, and caviar indulgence, ZIMA adapts effortlessly.
The restaurant’s name itself carries layers of meaning. “Zima” translates to “winter” in Russian, evoking cold, clarity, and quiet beauty. It also echoes the founder Alexei Zimin’s surname, which shares the same root. Yet rather than foregrounding winter in its branding or décor, ZIMA celebrates art, heritage, and Eastern European hospitality—crafting an atmosphere that feels warm, alive, and unmistakably Russian.
In Notting Hill, ZIMA is more than a restaurant—it’s a modern stage for Russian hospitality: clear, comforting, and full of story. From its infused vodkas to its curated artworks and seasonal cuisine, it distils tradition into an experience that feels both rooted and refreshingly contemporary.
For more information or to book a table, please visit: ZIMA Restaurant | Notting Hill
