There are no ovens, just fire at this flaming restaurant from two former San Telmo chefs.

Flint: Fire, Char and the Beauty of Simplicity

Flint is built on a primal philosophy — cook everything over flames and let the ingredients do the talking. Tucked into Fitzroy, the restaurant glows with a steady orange warmth, where smoke curls through the open kitchen and the scent of rendered fat hangs in the air. It’s the kind of place that pulls you in with instinct rather than hype, a tribute to the old ways of cooking but executed with modern restraint.

Behind it are two former San Telmo chefs who swapped the polished grill of their past for something rawer, riskier, more honest. Their kitchen is stripped back — no gas, no gadgets, just coals, time and skill. It’s an approach that rewards patience, and you can taste it in every blistered carrot, charred prawn and perfectly seared rib eye.

Cooking With Nothing But Flame

At Flint, there’s no separation between fire and flavour. Every dish carries a trace of smoke, that whisper of carbon that makes food feel alive. Carrots caramelised until sweet and earthy become small miracles. Fish skin crackles from the grill, beef fat melts and drips, and bread lands at the table still steaming, its crust blackened and smoky from the hearth.

The menu changes with the produce, but the style never wavers — rustic precision, heat-led confidence, and a trust in the ingredients that most kitchens have forgotten. The steak, naturally, is the headline act: deeply charred, blushing within, and seasoned only with salt and nerve.

The Room That Breathes Fire

Inside, the dining room mirrors the philosophy — simple, grounded, quietly elegant. Exposed brick, warm timber and a low hum of conversation replace theatrics. The open kitchen is the showpiece, a slow dance of chefs tending to the flames like old friends. Service is easy and genuine, with a focus on guiding guests through the menu rather than selling them a story.

Flint isn’t trying to reinvent anything. It’s a return to the elements — fire, smoke, and the pure joy of good produce cooked with conviction. In a city obsessed with technique, it’s a reminder that sometimes, the simplest tools create the most memorable meals.