I stumbled into Evoluzione while staying at the hotel, and it turned out to be a great find. I was told there was a guest chef coming in for a few weeks, starting that very evening. He was known as the king of risotto and held a Michelin star, which immediately had my attention. I'm a huge risotto fan, so this was a no-brainer. I let the restaurant manager, the maître d', who was from France, walk me through the menu and help shape the meal. I chose the dishes, including the risotto, and let her pair the wines along the way. The selections were thoughtful and unique, challenging the norm. I finished with a filet, which I don't order very often, and it ended up being the best filet I've ever had. Absolutely fabulous. Ten out of ten. What made it even more impressive was that this was the chef's team flown in from Italy, and it was their very first night in the kitchen, still getting settled. If that was them just getting tuned up, it's hard to imagine how good it becomes once they're fully in stride. The guest residency was only for a few weeks, but if this experience says anything about the level of cooking and ambition here, it's pretty incredible. They clearly like to do exciting things. Excellent find. I'd absolutely stay and eat here again. read more

Evoluzione is located in Xenia Hotel on Cromwell Rd, Kensington. It headed by Michelin star awarded Italian chef Andrea Angeletti. We stayed at Xenia Hotel for 5 days and we found some good reviews of this restaurant. We just gave it a try for breakfast and dinner. Buffet section wasn't big and not a lot of selection (compare with North American style) My breakfast was good and filled me energy for whole morning. Our dinner was fantastic and exceeded our expectations. Amuse bouche - It's a bit too tiny but good to start it. Tomato basil soup and green tomatoes ice cream - it's so delicious and refreshing. I really liked green tomatoes ice cream. Shellfish ravioli - It's divine! The ravioli freshly made, the pasta dough, filling and sauce just perfectly cooked. Veal ribs - It's tender, juicy and tasty. Steamed vegetables - It's vegetables and we needed fibre! Dessert - Pick me up & Cappuccino mousse really satisfied our craving. Overall, decent service and reasonable price for tourist. I would recommend to try Evoluzione if you stay at this hotel or try the dinner when you in this area. read more

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A truly beautiful restaurant. It sits on the ground level of Hotel Xenia, Autograph Collection. The creative genius behind it is Chef Andrea Angeletti, who was a Michelin Star awardee in Italy. At Evoluzione, he brings with him a combination of sophisticated flair and intense gastronomic delight that will sure awaken every sense of your taste buds. A very friendly maître d' greeted us right away. It was early so we had a choice of sitting anywhere we wanted. We chose the conservatory to do some people watching while we ate. He also took our drink orders. I ordered a glass of Pinot Grigio Rosè and my coworker had Prosecco with a quick dash of Campari. Not exactly sure why the Campari though. Maybe that's an Italian thing. Our lovely waitress, Stephania, came to take our meal orders. Not long after that she presented each of us a complimentary hors d'oeuvre. It was Mini Arancini made with Prosciutto and Mozzarella. Quite delightful! With that introduction, we couldn't wait to see the rest of our meals. And what a fantastic dinner it was! We started out by sharing Smoked Anchovies with Sweet Purple Potatoes and Beetroot Ice Cream. Yes, you read right: Beetroot Ice Cream. What a genius! Who knew ice cream would go with anchovies when you're not pregnant! It simply worked. Then my coworker had Homemade Tortellini with Ricotta, Artichokes, and Roasted Prawns. I was quite jealous to tell you the truth. I mean I thoroughly enjoyed my Homemade Squid Ink Tagliolini with Clams, but hearing him Mmm Mmm-ing at every bite....well, next time I know better. Stephania talked us into getting a dessert. It was fresh fruits on top of this massive crumbled moist dark chocolate cake, and underneath this heave of chocolate goodness was homemade vanilla ice cream. The dessert was called Sorry Mama I Dropped The Flower Pot, and I was not sorry one bit as I scooped and ate that whole mess :-) To sum it up, it was an exquisite experience. I really appreciate the special care they put into each plate before it leaves the kitchen. Looks are not everything of course, but at Evoluzione, presentations combined with Chef Angeletti's skilled craftiness go a long way. read more

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Staying at the Hotel Xenia, I ventured over to the restaurant or dinner after an 30+-hour marathon of overseas flight and back-to-back meetings. I was disappointed that so many of the items involved pork, which I cant digest well. The drinks menu is wine-oriented and I picked a Sangiovese to drink while staring into the distance sleepily. Dinner was a squid ink pasta with chopped shellfish as garnish. Around this time the room's air filled with a smothering odor of tobacco smoke, spoiling the taste of my food and making my throat itch. I asked that they pack up the strawberry creme dessert I had ordered and they declined saying they would send it via room service. That was considerate of them. I had breakfast the next morning (included with my packaged stay). There are steamtray selections of scrambled eggs, mushrooms and potatoes. I enjoyed a small pot of coffee as well. Toast did not seem to be available although there was a bread basket. I liked that they have marmalade on the tables, which I grew up eating but rarely see on American breakfast tables. The setting for the buffet is pleasant but chilly. I believe the service runs from 6:30 am til 11. 2 stars for dinner and 4 stars for breakfast, so Im splitting the difference and rating it a 3 read more

I've been here a few times and most times it's fabulous. Oddly enough, the visit that's prompted this review was a less than amazing visit that was made amazing by how they handled it. We'd had a dish come out quite cold, after a long wait (which they apologized for and brought us something to tide us over while we waited), my daughter didn't want to send it back because she was hungry, but it wasn't as good as it would have been and the last bit was quite cold. We mentioned it at the end of our meal when they asked how it was, and instead of doing nothing as they could have, they provided excellent service by apologizing and discounting to make up for the dish. Absolutely impressed with how they handled that, and as I said every other time they've been fantastic with no issues. Great restaurant even though it's in a hotel. Worth the stop and worthy of the ratings. read more

A wonderful Italian restaurant, perfect for a fancy night out with your wife or significant other. My wife, Adrian, is allergic to wheat gluten and the chef, Andrea Angelleti, was very accommodating in adapting his recipes to her needs. The food was outstanding and the Maitre d' and wait staff extremely helpful. read more

Evoluzione - Chef Andre Angeletti and Adrian. - Italian Near Me - London, XGL

Arrived late at the Xenia Hotel and decided to eat here, largely based on online reviews. First off, they were the only ones there but they did a great job of not rushing us and staying open. Due to the time, only had a main so hard to give a full review. I had the Braised Monkfish and it was okay but nothing special. All in our party said the same about their dishes and all pointed out the portion size seemed to be on the very small size. Again, not a bad meal but not fantastic and quite expensive given the portions and quality. read more

The immaculate presentation of the food gives away Chef Andrea Angeletti's passion in pampering guests with the best and freshest of ingredients. She takes art and flavours seriously that it out ranks stuffy Italian dining. If you care about ambience, world class food quality and attention to flavours and portions, you've landed yourself in a true gem at the heart of Cromwell Road / Kensington. I will certainly recommend Evoluzione to everyone who appreciates fine, modern, and luxuriously crafted dining experience. Lunch menu is as perfect as dinner. The sweets menu is unimaginable and delightfully surprises you. This place is truly for everyone from first dates to business! Enjoy! read more

Evoluzione @ Hotel Xenia, Cromwell Road - Evoluzione is running a series of guest chefs to take you on a gastronomic journey throughout Italy. From now until the end of the year, one guest chef will be cooking together with Evoluzione's own Michelin star chef, Chef Andrea Angeletti, devising a menu by focusing on local ingredients specific to their region, and adding a twist on flavour combinations. Each resident chef will be cooking in Evoluzione for six weeks. At GBP 65.00 per person the guest chef meal includes canapes, a welcome drink and a four course meal paired with wine. I was invited to join their second of their eighth part series in this culinary exploration with Chef Mario Demuro from Basilicata, Italy. The start of the evening began with a trio of canapes and specially selected wines, "Le Paglie" and "Akratos", specific to the Basilicata region. There was an added glamour with a pianist playing in the corner. It added charisma to the evening. Dressed in smart casual attire, I didn't feel too intimidated. frittella in paper surprise - the presentation was a take on the English fish and chips takeaway served up in a newspaper look alike. Inside, revealed an aubergine croquette which was delicious but a tad too salty. caprese by the glass sphere of swordfish - the fish had gone a little dry but that tomato sauce was TOO delicious to waste. It took all our internal willpower we had not to lick the dish. These canapes were served after 19:00 hours and although I was tempted to have seconds, I knew I couldn't be too greedy as yet. We were escorted to a lower floor of the dining area. A J-shaped chef's table took centre stage and the rest of the tables were strategically placed facing inwards. evolution of traditional pasta cozze e fagioli, unconstructed pasta mussels and beans - A presentation that represents the sea (froth) and the land (puree of beans) of Basilicata where Chef Mario Demuro came from. He humbly confessed that an Italian would not eat his pasta in this manner but this was an evolution of a Italian pasta dish to fit in the Eurpoean fine dining manner; so, a rather large amuse bouche. The blended puree is a mixture of beans (22 different kinds of beans grown in the Basilicata region) but carries a very strong kidney red bean flavour, which is a personal favourite. the potato lays the egg with porcini, fondue of Caciocavallo cheese and cauliflower sauce - Chef Mario's hometown ingredient is the Caciocavallo cheese (made from a milk special to the Basilicata region known as 'cheese on horseback') and with my feeling of hostility towards cheese thought that it was very salty. The oozing egg yolk was to lust for but the whole dish was again a little too salty with the cauliflower sauce. cream of broad beans with Cavatellini pasta, pesto chicory and Lucania's crusco peppers - the texture of the pasta took me by surprise. It was chewy - a good chewy which is something that I would associate more with the Chinese style of noodles. lamb chop stuffed with asparagus and carrots, spinach flan, vegetable Macedonia and Aglianico reduction the soil ... brownies with Candonga strawberry sorbet, lemon and meringue - the colours and presentation just makes evryone happy. The texture of the brownie was perfect. Personally I would have preferred a more profound cocoa flavour and when you have a good brownie like that, give me an uncrumbled piece please. There were intermitent appearances of Chef Mario to explain the idea and story behind each dish. We were even given a short masterclass on how to single handedly shape pasta (I was just glad I did not have to eat my own shaped pasta!). It was a great evening to spend with the other bloggers present. When you have more than one blogger on the same table, this happens... If you are looking for a meal with an added entertainment, take this opportunity with specially selected chefs in the flamboyant dining room of Hotel Xenia. Look out for the future guest chef events... 26th May Teresa Buongiorno Puglia 24th June Luca Collami Liguria 14th July Andrea Incerti Emilia-Romagna 8th Sept Donato Episcopo Veneto 21st Oct Paolo Barrale Campania 25th Nov Stefano Masanti Lombardia For me it was a dining experience that I have never had - fanciful food presentation, good Italian wine, excellent service with a charming guest chef. But have you met an Italian person who is not charming? Thank you Zomato and Evoluzione for hosting such a great evening. Oh, soooo looking forward to the next one. Evoluzione also does a separate a la carte menu and an express lunch menu from GBP 11.00 for a main. read more

Amazing Food and Team! My wife and I had a fantastic dinner at Evoluzione. The food was prepared perfectly and tasted even better. The starters were great and the main pasta courses were even better. Please try the Gnocchi ROMA! And save room for their signature desert "Mama, sorry i dropped the flower pot", simply outstanding! Chef Andrea and staff made the experience excellent. I rarely do reviews but this was worth doing. We highly recommend this restaurant! read more

While staying at Hotel Xenia, we decided to eat in at the hotel restaurant. What a wonderful decision! We shared 3 courses...none disappointed. We tried the scallop and pork belly appetizer, the tortellini with duck, and the lamb. The tortellini was the best morsel of food I've had in forever! Pasta handmade in house. Everything was delicious! Wine list focused on wonderful Italian wines. We love Hotel Xenia...this restaurant is one of the reasons why! read more

The quality of the food and the service are outstanding. The street level room has a nice view of the outside. The inside room has lovely decor (renovated one year ago). We enjoyed the English breakfast every morning we were in London. read more

Evoluzione - Italian Near Me - London, XGL

A wonderful experience! From the starters to dessert - beyond expectations. An amuse bouche of vegetable flan with squid ink, fried vegetables that were dipped in a garlic butter sauce, scallops in a tomato water so good that it's criminal not to dip your bread in it, and then on to a saffron risotto with cheese sauce to make you swoon and sea bass so buttery it melts in your mouth. In sum...GO NOW. read more