Best Restaurants in East London

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Pasta al tartufo

A satisfying, 'dank bowl' of fresh mafalda ribbons littered with black Molise truffle, mascarpone, and button mushrooms that critics call 'downright delicious.'

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Beef Barbacoa Tacos

Universally praised as 'juicy and piping hot,' these tacos feature 'soft, succulent' meat and nixtamalized corn tortillas that are 'vivid in flavour.'

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Whole Turbot

The restaurant's namesake and the "pinnacle of a meal"; it is slow-cooked over indirect heat for half an hour to produce "soft, lightly sticky skin" and "pearly flesh."

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Pork Cheek Agnolotti

Consistently praised as 'flawlessly realised,' this pasta is served in a 'buttery porcini sauce ripe with parmesan' and is noted as a dish it would be a 'mistake to ignore.'

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Cauliflower Shawarma

Described as 'vibrating with lusciousness' under a dressing of salt, cumin, pomegranate, and rose, this dish is a signature highlight that even meat-lovers shouldn't miss.

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Sage and Anchovy Fritti

Described as 'peculiarly delightful' and 'never forget,' these light bites are praised for their 'Italian prowess' and are a staple across critic reviews.

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Potato Scallops

These fried slices are served with 'dainty silver jugs of curry sauce' and are a menu staple that highlights the kitchen's 'fresh, hyper-seasonal and absolutely homemade' approach.

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Cochinito (Pork) Tacos

Described as confit pork with dripping and 'wobbling amounts of jalapeño relish,' these are a staple of the menu that critics claim are 'astonishingly good' and full of flavor.

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Beef and Barley Bun

Regarded as Britain’s answer to the char siu bun, this 'glazed dome of soft bread' is filled with rich braised beef and served with a fiery horseradish cream. It is a 'gloriously simple' must-order.

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Fried Eggs with Caramelised Sage

Regarded as their 'most popular breakfast,' these eggs are served on toast with 'lashings of butter' and crispy sage, the scent of which defines the morning air at the cafe.

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Hokkaido milk bread

Consistently hailed as '100% the right way to start any meal,' this bread is celebrated for its cloud-like texture and unique accompaniments like kumquat and burnt honey butter.

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Grilled Fish Special

Jay Rayner calls this 'a masterpiece' and 'a drama full of character.' Served in a deep dish submerged in a 'liquor the colour of a 2p piece,' it triggers a total physiological response with numbing Sichuan peppercorns that make lips 'vibrate and fizz.'

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Jade Lobster Dumplings

A signature standout resembling a green cabbage leaf, described by critics as an absolute winning dish packed with fresh, meaty lobster that lives up to the social media hype.

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Lamb Shank with Bariis

Critics describe the lamb as having an 'ethereal, collapsing tenderness' that allows you to pull the bone free, served alongside 'utterly magnetic' and 'fragrant' turmeric-tinted basmati rice.

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Buttermilk Fried Chicken with Pine Salt

Universally acclaimed as the restaurant's 'infamous' signature snack, these are described as 'nuggets fit for a deity' and are served in a nest of pine branches with a 'fleeting fragrance' of woodiness.

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Sicilian Red Prawns

A consistent menu highlight often served with a consommé made from the heads; praised for zero-waste preparation and pure flavor.

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Langoustine & Crab Custard

Consistently praised as a delicate and inventive opening act, this dish is a highlight among the initial procession of snacks.

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Chicken and Spring Onion Skewer

Universally praised as a 'jubilation' of charred, juicy thighs that 'practically burst in the mouth' and offer the savoury goodness one craves when 'teetering on tipsy.'

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The Classic

A benchmark lox bagel with cream cheese, capers, red onion, and tomato that recently topped Deliveroo's global trending charts.

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Cold Sesame Noodles

Described as 'the proverbial steel fist in the velvet glove,' these are slippery, nutty, and buttery with a building chilli heat that critics insist you 'have to order.'

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Moqueca

Rafael Cagali's 'fiendishly reinvented' traditional fish stew is an elegant highlight, featuring aged brill, manteiguinha beans, and farofa in a 'frothy coconut sauce' with 'fiery and fruity' biquinho chillies on the side.

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Char Siu Pork Rice

Regarded as part of the 'holy trinity' of Cantonese roasting, this plate is 'profoundly flavoured' with a 'judiciously weighted sweetness' that justifies its popularity.

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Tonnarelli, brown crab cacio e pepe

This is the "dish you'll see most on Instagram" and for good reason. Critics describe the rust-coloured sauce as having a "deep, savoury kick" that is "VERY good."

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Whipped Cod's Roe

A signature starter mentioned across nearly every review; served with radishes and bread, it is creamy, smoky, and iconic.

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Deep-fried Stuffed Olives

Stuffed with Thai-fragranced pork, these 'salty little explosives' were a signature snack that defined the menu across various chef tenures.

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Tortellini with Truffle & Kombu

This dish perfectly illustrates the restaurant's 'dual culinary inspiration,' blending Italian technique with Japanese depth.

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Deep-Fried Whole Sea Bass (Nahm Dtok Pla Thort)

The restaurant's signature dish, expertly fried so 'the bones are crisp enough to be nibbled as a snack' and 'buried under drifts of foliage and smokey chillies, the crunch of toasted rice and the intensity of more fish sauce.'

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Brown Crab Arancini

Universally praised as an 'easy recommendation' and a 'great, filling start' to the meal.

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Whipped Labneh with Chilli Butter

Time Out describes this starter as 'airy' and topped with a 'rich and smoky chilli butter,' noting it as a perfect introduction to their 'impeccable seasoning.'

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Rib-eye Steak

Individual steaks like the 10oz rib-eye are noted as being 'very good value' and 'very good' compared to the overwhelming meat platters.

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Hong Kong Pork Chop Rice with Egg

Described as one of the most "diabolically effective" plates of food in London, this "ugly delicious mound" is highlighted by a "ginger-forward marvel of a black bean sauce."

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Whole Grilled Turbot

The restaurant's namesake ('Brat' is Old English for turbot); it is slow-grilled over smouldering embers until the vinegar-spritzed skin 'both crisps and softens.'

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Udon Noodles

Critics praise the broth for its "chicken-y depth of flavour" and note that it "oozed character," while the noodles themselves retain a perfect "slight bite."

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Rare Beef Rump Noodle

Referenced as the Tainan-style broth, this light beef soup is a signature interactive experience served with a 400-day-aged soy-cured egg specifically for noodle-dipping.

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Tiramisu

Described as 'superlative' and quintessential Italian comfort food, this dish is a staple of the restaurant's nostalgic charm and was even selected for Charli xcx's wedding menu.

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Falafel in Pitta

The 'legendary' and 'Insta-famous' main event featuring a stone-baked pita that is 'incredibly fluffy' and 'stuffed full to bursting' with freshly fried falafel and house-made sauces.

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Full English Breakfast

Described as a "monumental" and "humongous" plate, it is considered one of the "best fry ups in town," featuring sausages, eggs, bacon, hash browns, black pudding, and fried bread.

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Sourdough Pide with Hummus

Jay Rayner describes the hummus as an 'uncommonly rugged affair with a hint of cheesy funk' served with 'lightly blackened, chewy and springy flatbread' that demands to be torn at.

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Fresh Pasta

A consistent highlight across residencies, critics praise the 'good firm pasta' found in dishes like 'guinea fowl agnolotti in brodo' and 'mussel, squid and crab tagliolini' with citrus-buttery sauces.

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Cheese Naan

A 'delicious' order featuring a 'gooey centre' and 'high-quality cheddar’s tang' that perfectly complements the 'deep, smoky flavour' of the wood-fired bread.

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Manti

These 'house-special' Turkish dumplings are highlighted by critics as a time-honoured staple that is excellent at any time of day or night.

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Lamb Cumin Skewers

Tender, fatty, and heavily dusted with a smoky, tingly crust of cumin and chili powder.

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Chilli Roast Cauliflower

Regarded as one of the 'bright, sunlit spots' of the menu, these hunks of cauliflower are roasted with a mild chilli paste and 'slathered' with red onions, parsley, and crunchy pistachios.

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Lentil Pie and Mash

An East End classic translated beautifully into a hearty, satisfying plant-based dish with traditional liquor.

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Jerusalem Mixed Grill

Described as 'deservedly lauded' and a signature street-food style pita stuffed with chicken thigh, livers, and duck hearts that provides a sensory overload.

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Lamb Chops

Served 'dark and sizzling on a furiously hot iron skillet,' these are 'the sort of chops you eat twice' according to Jay Rayner—first to eat the meat, and then to 'chew away at the crusty bits' on the bone.

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Cured Bream with Habanero Oil

Regarded as a standout dish for its thick, sashimi-like texture and a pool of fruity habanero chilli oil that provides a restrained yet surprising heat.

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Oysters on Ice

A staple of the shack that 'goes down a storm' according to The Good Food Guide; they are typically served simply to highlight the quality of the fresh seafood.

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Abura Soba

Reviewers praise this 'soupless ramen' for its 'thick, bouncy ramen noodles' served on a 'sesame-oil based tare.' Time Out notes it is a 'unique variation' worth 'ticking off your list at least once.'

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Uyghur Laghman

The restaurant's 'signature priority' featuring 'addictively chewy' hand-pulled noodles with the 'bounce of someone on their fourth espresso.' Critics suggest the beef version to 'soak up the aromatic peppery sauce.'

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St Austell Mussels

A recurring standout across reviews, praised for its creamy, comforting subtlety with fermented artichoke and preserved lemon.

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Prawn Scotch Egg

Described as a 'genius choice' and a 'contender for Scotch egg of the year,' this seafood twist on the pub classic features a sweet chilli jam that perfectly complements the prawn.

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Salt Beef Bagel

The legendary staple featuring a colossal salt beef filling, an obscene amount of pickles, and strong mustard.

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Cumin Lamb Skewers

A signature speciality of the restaurant where 'cubes of cumin lamb' rotate on charcoal grills, 'dripping and popping with chilli-infused flavour' as they cook.

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Hamish Macbeth Toastie

The legendary signature toastie packed with bacon, haggis, cheddar, caramelised onions, and a kick of mustard.

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The Original

The ultimate benchmark buttermilk fried chicken sandwich, kept simple with garlic aioli and house pickles.

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Soda Bread with Cultured Butter

This signature bread receives 'full marks' from critics, with some describing it as 'most delicious' and 'almost closer to a slice of cake than bread.'

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Haleem

A glossy, rich, and deeply earthy slow-cooked barley and lamb dish best mopped up with fluffy kulcha naan.

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Soy-braised beef short rib

Described as a 'monument to patience and skill', this dish features meat that 'pulls apart perfectly' with 'silvery strands of fat' that break with a gentle pluck.

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Aubergine Pad Phet

An 'absolute standout' and a 'must-have dish' that is double-fried in tapioca flour for a specific texture before being tossed with oyster sauce, wild ginger, and holy basil.

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Buffalo Chicken Wings

Described as a "must-have" and a dish the restaurant is "justifiably proud of," these are a consistent staple for any visit.

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Pappardelle with Pork Ragu Meatballs and Burrata

Regarded as 'among the best' ever had by critics, this dish features 'lovely lively pasta' and a 'big dollop of cooling burrata' on top.

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Smashburger

An impossibly juicy double patty that earns universal praise from critics and social media alike.

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Lamb Shoulder and Rice

The restaurant's viral centerpiece, described by critics as 'fall-off-the-bone' tender with meat that is 'easy to shred away with a fork' and 'melt in your mouth' soft.

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Handmade Spicy Beef Soup Noodles

Regarded as 'easily the best noodles' in London, this signature dish features a 'magical' glistening ruby broth and thick, soft noodles. The standout is the beef chunks, which are 'perfectly pink inside' and 'literally fell apart' at the touch of a chopstick.

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Gnocco Fritto with Wild Boar Mortadella

Ombra has perfected this classic, serving golden, lightly fried dough that offers a "gratifying crunch before almost melting away" under peppery slices of mortadella.

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Lor Bak

Acclaimed by critics as 'snax4eva,' these five-spice pork and prawn bean curd rolls are a crunchy, essential start to the meal.

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Gola Kebab

Soft, herby patties served with flaky lachha paratha and green chutney. A compelling reason to visit even solo.

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Dorset Snails Flatbread

This dish is propelled to the top of critics' hit lists thanks to the 'amazing tarragon butter' and the addition of crispy chicken skin.

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Bhortha

Critics suggest starting your meal with these 'preparations of aubergine, potatoes and other vegetables, rolled into balls' before moving to heartier dishes.

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Parmesan Fritters

Cited as a menu classic; crispy balls of white-hot cheese under a snowfall of parmesan.

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Lamb Chops

Described as 'excellent' and 'smoky, spicy and incredibly tender,' these are served with a generous plate of mixed salad.

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Tiramisu

A beautifully constructed, weightlessly fluffy marvel of cream with the pronounced, leavening bitterness of sprinkled ground coffee, hailed as an unequivocal high point.

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Bibimbap Beef

Described as the ideal 'first date' with the menu, this dish is praised for its flavor which is enhanced as you 'stir, merge, and fuse' the components together.

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Chilli Fish Sauce Wings

The restaurant's 'undisputed signature' featuring a 'crackly, caramelised exterior' and 'steaming, succulent, salty flesh' pungent with garlic and fish sauce.

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Beef Rump Tataki

Described as 'rosy sheafs of obliging, raw rump steak,' this dish comes with an 'effective activity centre of dips and intensifiers' including hot mustard and soy.

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Spicy Pickled Tomatoes

Grace Dent describes these as 'show-stopping' and 'so sweet, so powerful,' making them a highlight of the meal.

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Welsh Rarebit

Described as the ideal savoury landing pad and as inviting as a freshly made bed.

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Hackney Wild Sourdough

The bakery's signature loaf since 2010, made using heritage cereals grown on their own off-grid farm and stoneground on-site.

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Smoked Eel

A menu staple that defines the kitchen's style; praised for its addictive, powerful smokiness and pairing with pickled onions or kale.

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A Plate of Smoked Trout

Hailed as a "world-class dish of smoked magic" by The Guardian, this gorgeously understated plate is served with a simple pickled red onion salad.

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Korean Fried Chicken

Praised for its exceptionally rigid, crunchy batter and clean pickled radish pairing.

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Matcha & Cherry Brioche French Toast

Labeled a 'Must-Eat' by critics, this fluffy, matcha-infused brioche is paired with a cherry creme patissiere described as 'phenomenal,' 'rich,' and 'fantastically sharp.'

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Taiwanese Fried Chicken Nuggets

Repeatedly praised for being huge, juicy inside, and properly crisp outside, with several reviews calling them the standout order.

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Kashmiri Lamb Chops

Acclaimed by Andy Hayler as 'one of the best versions' he has tasted, these chops are so popular that CN Traveler notes guests often end up 'fighting over them and ordering more.'

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Pork and Crab Siu Mai

Described as "plump and misted perfectly with steam," these dumplings are a staple that critics suggest eating "as many as your body can handle."

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All In Platter

The quintessential order: a stack of lamb, beef, and pork chops piled onto juice-soaked flatbread.

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Seasonal Ferments & Pickles

The namesake essential featuring daily rotations like 'meat radish' or kohlrabi; critics praise the 'lip-pursing charms' of these sharp, tangy, and 'well worth having' snacks.

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Chongqing cauliflower

Universally loved by critics; described as 'craggy, almost southern-fried boulders' and a 'bhaji-lover’s wet dream' that delivers just the right amount of tingly fire.

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Sausage, Egg & Cheese Burrito

Regarded as 'London’s best burrito,' this mainstay features a 'thick, fresh flour tortilla' seared to a crisp, containing a 'great, joyous mush' of house-made pork sausage, velvety omelette, and tater tots.

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BBQ Buffalo Wings

These award-winning wings boast a sweet, homemade BBQ sauce and took second place at Wing Fest UK.

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Marmite Cheesy

A gooey, craveable blend of Camembert, mozzarella, and pecorino elevated by a secret Marmite glaze.

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Smoked Pork Bun

A smoky staple featuring pickles, sriracha marmite mayo, and smoked garlic mayo, described as a 'dead cert' for flavor.

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Mixed Grill

While reviews of the lamb chops vary, the seekh kebabs are praised as 'fresh and juicy' with an 'intense' interior, and the chicken tikka is 'tender rather than hockey-puck hard.'

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Txuleton Vaca

The benchmark Basque ciderhouse steak. Critics describe it as having a 'lip-smackingly salty rich seasoning' and a 'magnificent' depth of flavor that balances tension with tenderness, finished with a signature buttery crust of fat.

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Pork Dumplings

Handmade on-site by a specialist in a side booth, these dumplings feature a thick, hearty pastry that stands up to boiling and a savory, 'piping hot' filling.

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English Breakfast Udon

The restaurant's iconic dish, tweaked here into a 'kamatama style' where the heat of the noodles 'cooks' a raw egg yolk into a sauce, accompanied by bacon and mushrooms—critics warn 'don't call it a Japanese carbonara'.

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Hội-An Special

The consensus order featuring char siu, pork belly, pâté, and a wobbly omelette inside a perfectly crisp baguette.

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Ohn No Khao Swè

These 'coconut chicken noodles' are a menu highlight, served in what critics describe as a 'cheerful red oasis' near Old Street.

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Porky Pig

Regarded as an 'all-time favorite' order, it features Tuscan sausage and a truffle cacio e pepe cream so addictive that reviewers claim they 'could eat that cream by the bucket load.'

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Tinned Fish & Crisps

The quintessential snack offering at this Parisian-style cave à manger, perfect for customers whose appetites are stirred by the drinks.

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Aubergine Sandwich

A core menu staple mentioned as a primary draw of the bistro alongside their signature kofta offerings.

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Lamb Ribs

Universally acclaimed as the standout dish; described as 'Dalston's finest' with perfectly rendered fat and tender meat.

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Kerala Chicken Fry

Cited by Eater as potentially the best in London; crisp, light, tender, and fried with sweet onion slivers.

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Katsu Sando

Regarded as a future staple that other restaurants will replicate, this signature dish features a panko-crusted pork cutlet and shredded cabbage between slices of soft white bread with a dollop of hot mustard.

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Bacon, Bubble and Cheese Sandwich

Praised as a 'good and proper basic buttie' that is 'simple, sure but beautiful,' it features 'really, really, really good' bread that is soft, doughy, and showered with poppy seeds.

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Korean Fried Chicken

Celebrated for being crisped to sheer indulgence without the 'grease-soaked regret' often found in lesser establishments.

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Gochu-Gang Wings

Described as a 'match crafted by the food gods,' these wings feature a fermented rice and chili sensation that critics call 'damn good flappers.'

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Everything Pepperoni Slice

The signature slice featuring pepperoni cups and a sesame seed 'Everything' crust that critics say is 'perfectly cooked' and pays 'homage to the classics' with its brick oven-fired crust.

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The Sampler Platter

It is essentially the only item on the menu—a six-dish feast of stews and greens served on sour, spongy injera.

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Lamb Barbacoa Tacos

Reviewers preferred these over other taco options, noting they are served with beans, pickled onions, and a "great roasted salsa" on "excellent" corn tortillas that are a world away from supermarket versions.

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Pork Gyros Wrap

Universally praised as some of the best in the city; meat is charcoal-grilled and wrapped in fluffy grilled pita.

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Hot and Sour Soup

Described as a 'nostalgic embrace' that 'truly surpasses' expectations by evoking the genuine comfort of 'Beijing's bustling street vendors.'

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Yellow Curry

Described as a "hug in a bowl," this "creamy" coconut-based curry is "overflowing with every vegetable imaginable" and finished with toasted pumpkin seeds and a "jam-like" chilli sauce that adds a "fantastic spicy sweetness."

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Hat Yai Chicken

Universally praised as "better than good," these juicy fried chicken thighs are marinated in coriander and garlic and topped with crispy shallots. Critics recommend using a spoon to clear up every bit of the "delicious shallot debris."

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Prawn Toast

Described as "something to love" and "quickly becoming a favourite," these are served as four soldiers holding a prawn head aloft. The bread is heavily sesamed and crisp, topped with a "thick and fresh" prawn layer that critics insist you order per person rather than sharing.

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Spicy Tuna

Consistently praised by critics as the standout pie; it balances chilli heat, lemon freshness, and sweet red onion perfectly.

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Jhol Momo

The signature serve featuring 'pillowy softness and delicate cases' drowned in a 'sweet, hot and spicy sauce' that reviewers call 'three-bite bursts of flavour'.

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Duck Duck Rice Toast

This signature dish consists of three deep-fried, sando-style slabs so delicious they'll have you "contemplating another round," though reviewers warn that portions are already quite generous.

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Classic Guilin Rice Noodles (Dry-Mixed)

The Infatuation identifies these as the 'ones to get,' specifically recommending the dry-mixed style over the soup to ensure the chewy texture of the noodles and the punchy gravy aren't 'watered down.'

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Kebabs

Described as a dish diners 'could never get rid of the memory of,' these are a long-standing staple that even pilgrims traveling to Mecca would stop for.

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Lobster Roll

Described as a 'classic' and a 'signature' item made with 'fresh Scottish Native Lobster arriving daily', it is the cornerstone of their seafood menu.

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Norfolk Gold corn fed roast chicken

Described as being 'cooked to perfection' with lemon, rosemary, and thyme infusions, it is also the most affordable roast option.

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Chicken Shish

A 'clear winner' and longtime fan favorite that consistently cements this traditional kebab house's reputation.

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Yun Cross-Bridge Rice Noodles

Regarded as a signature dish that is 'legit,' this benchmark meal helps transport diners to the 'rich culinary landscape of Yunnan' with authentic flavors.

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Lahmacun

Critics note it is rolled so thin that the topping is visible from underneath, and it is served with fresh onions, ripe tomato slices, crunchy parsley, and lemon.

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Chargrilled Quail with Honey, Garlic and Spices

Described as 'heavenly' and 'sensational,' this dish features perfectly charred, honey-glazed skin with aromatic notes of cinnamon and star-anise.

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Chicken Fry

This is the restaurant’s bestselling signature dish; it is described as 'proper homestyle cooking' that is served fresh and piping hot.

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Swiss Chard Barbajuans

These 'deservedly' popular stuffed veggie fritters are a staple snack that reviewers say 'keep us happy while we chat,' even when other aspects of the experience are scrutinized.

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Reblochon and Honey Pretzel

Described as 'pretty much perfect drinking food,' these filled pretzels are a mainstay of the menu inspired by the owner's Swiss heritage.

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Nethali Kothu Roti

Highlighted by critics as the 'winner' over the chicken version, featuring crispy anchovies and a green chilli kick.

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Masala Dosa

Consistently praised for being crispy and authentic; the benchmark dish here.

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Grilled Chicken

Praised for its remarkable consistency and a flavor profile that remains reliable no matter the day you visit.

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Haddock & Chips

Described as perfect—crispy, fresh, and exactly what you want from a chippy.

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Potatoes and onions on a lovage sauce with melted stinking bishop

Explicitly cited as one of the 'standout dishes of the evening,' featuring a flavorful lovage sauce and rich melted cheese.

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Moroccan Tea

Highly praised for its authentic sweetness and comforting warmth, comparable to tea in Marrakech.

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Dulce de Leche

An 'obvious' choice for anyone exploring Argentine gelato, representing the shop's commitment to 'Argentine passion' and ethically sourced ingredients.

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Meat Patty

An absolute rite of passage and the perfect quick bite.

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Chana Daal

The essential, editor-mandated must-order dish to start your meal.

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Falafel in Pitta

The signature item: crisp, herb-packed green falafels with generous tahini and chilli sauce.

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Jerk Chicken Sandwich

The undisputed star: deboned leg meat, crispy skin, and spiced gravy between thick wholemeal slices.

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Sesame & Caraway Pide

The bread program is universally praised as the foundation of the meal; warm, smoky, and pillowy.

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Aged Beef Rump

Described as 'sexual' and 'seriously tender' with a 'sexily smoky' flavor and fat rendered 'close to perfect.'

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Ham Sandwich

An East End icon for over a century, these 'famed thick deli-cut' sandwiches on white bread are the café's most legendary offering, noted for being devoured 'surreptitiously' even by those who shouldn't.

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Skinless Cod & Chips

A signature item and rarity in the area, owner Mustafa Has hand-cuts 32oz cod to achieve a specific shape and serves it with a complimentary sample of homemade tartare sauce.

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Nasi Kerabu

The house signature: vibrant blue butterfly pea flower rice served with ayam goreng berempah (spiced fried chicken).

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Mafaldine

An 'explosion of Italianity at each bite,' this dish showcases the technique of a chef who mastered her craft in Florence to create food that 'comforts the heart.'

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Läghmän

The signature dish of the restaurant, these hand-pulled and hand-cut wheat noodles are boiled extra-long for a 'chewy consistency' and topped with 'ultra-tender' beef or lamb. Critics note this version is even more 'refined' than other top-rated competitors.

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Special Small Fish and Chips

An incredible value meal featuring two generous fillets that defies its 'small' label.

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Rupchanda Bhuna

This fried pomfret dish is 'genuinely good' and 'stands out,' with spices that are 'nicely balanced' and reminiscent of traditional Bangladeshi home cooking.

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Beef Skewer

Described as succulent beef on sticks, this is Brazil’s most popular street food and is served with rice and beans—a combination the owners say gives people a true taste of Brazil.

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Jerk Chicken

Rubbed dry and cooked fresh on the drum, it has a 'smokiness and a crisp char' that critics call the most legit jerk in East London.

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Minced Beef Pie & Mash

The cornerstone of the menu—crisp-bottomed pastry and well-seasoned beef filling, best served doused in their traditional bright green parsley liquor.

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Vodka Margherita

The 'star of the show' featuring a creamy vodka sauce and a zingy tomato tang that makes it the essential first-timer's order.

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Piccante Pizza

A reliable red-base choice that showcases the 'blistered, chewy Neapolitan pizzas' produced in an oven that reaches 450°C by an ex-Pizza Pilgrims pizzaiolo.

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Fresh Sandwiches

The deli focuses on the owner's "culinary heritage" and serves as a "community place" for a quick, reliable meal in what is dubbed one of Hackney’s liveliest hang-outs.

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Cheeseburger Tartare

This 'nicely seasoned' dish has a 'good chunky texture' and is served with 'greaseless, crunchy chips,' making it 'definitely worth the order.'

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Dum-Style Biryani

The fragrant and expertly spiced rice dish is king, cooked sealed with a pastry lid, though some recent diners have found it inconsistent.

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Sabzi Nan

Described as a 'hallelujah!' moment in an otherwise dismal review, this nan is noted for being large, hot, and well-made.

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Lechon Kawali

Cited by multiple reviewers as 'cooked to perfection' and a benchmark for the menu.

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Full English Breakfast

The standout dish drawing local acclaim for its wholesome satisfaction.

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Kachchi Biryani

The restaurant's signature dish: layered biryani with steamed baby lamb and aromatic rice.

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Stuffed Mussels (Midye Dolma)

The namesake dish; reviews consistently praise them as fresh, tasty, and 'just like the original' found in Turkey.

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Salt Beef Sandwich

A frequently mentioned favorite among locals and a classic deli staple.

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Jerk Chicken

Described as richly spiced and a menu staple; marinated for 24 hours.

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Vegan Combo Platter

The quintessential way to try the range of lentil stews and vegetable dishes served on injera.

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Pottalam Parotta

A frequently mentioned signature dish wrapping flaky parotta and curry in a banana leaf bundle.

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Jollof Rice with Plantain

The quintessential West African benchmark, consistently praised for flavor and authenticity.

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Traditional Pie & Mash

The benchmark order with creamy mash and savory mince; heavily season the parsley liquor with vinegar for the best experience.

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Lamb Shank (Haniid)

Slow-cooked, melt-in-the-mouth tender lamb marinated in traditional Somali spices that easily pulls away from the bone.

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Kabuli Pulao

A legendary, expertly made fragrant rice dish that is an absolute staple of the cuisine.

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Vizhinjam Chicken Fry

A spicy, regional signature that perfectly captures the essence of Kerala cooking.

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Jhol Momo

The quintessential Nepalese dumpling experience, served with a traditional peanut and sesame jhol.

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Stir-fried Noodles

A classic staple noted among their authentic offerings.