Best Restaurants in South London

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Açma Verde & Salt Cod XO Labneh

The universal consensus across reviews is that the bread program is 'amazing'; specifically, the açma (a garlic-laced Turkish bagel-hybrid) paired with the salt cod labneh, which Nick Lander called the 'highlight' of the spreads.

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Diver Scallop with Tamarind Butter

Universally acclaimed; The Observer's critic stated they 'trust Barang with my life' after eating this, while the Standard praised the 'textural triumph' of the fat roe, daikon, and pork crackling 'cut into fries'.

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Raan Utthapam

Universally hailed as 'transcendent' by critics, this dish features kid lamb simmered for 12 hours and served on a fermented rice pancake.

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Pici Cacio e Pepe

Described as 'critically acclaimed' and 'so simple, so diet-destroying,' this signature dish is a benchmark for the restaurant's hand-rolled pasta.

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Daikon Tarte Tatin

The restaurant's signature dish; a savoury reinvention of the classic dessert using caramelized radish, toasted barley, and potato cream.

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BBQ Tiger Prawn Akara

The namesake dish of the restaurant, described as 'plump, voluptuous' and 'best tackled with both hands.' It features a spongey black-eye bean fritter stuffed with sweet, spiced prawns.

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Roasted octopus with 'colonnata' lard

Described as a 'bonafide home run' by Square Mile, this starter featuring marinated bell peppers and olives is noted for leaving diners 'wanting more.'

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Satay Ayam

Universally praised as 'beautifully grilled to tender inside' with 'delicate flecks of char outside.' These skewers are described as 'supremely easy to enjoy' and 'exactly as we'd like it.'

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Hainanese Chicken Rice

Regarded as the 'set piece' of the menu, this 'sneakily bewitching' dish is praised for its 'magical qualities' and 'life-changing flavour' where ginger and pandan penetrate 'every succulent atom'.

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Mezze Dips

Described as a 'vivid rush of saturated tones,' this platter includes lime-brightened hummus and a rust-colored 'sweet and smoky red pepper purée' served with warm, spice-dusted flatbread.

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Smoked Sausage

Described as a 'jolting curtain-raiser,' this dish features a 'crisp-skinned snap' and 'bonfire-wafted spicing.' It is served with a vibrant yellow Bajan pepper sauce that critics praise for its heat and vigour.

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Kolae Chicken Bamboo Skewer

Described as a 'chicken Magnum lolly' and 'sticks of pleasure', these huge, juicy skewers are the restaurant's signature must-order.

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Croquetes de Alheira

These crisp smoked sausage croquettes are described as "pungent, fatty and garlicky," serving as a standout example of excellent produce beautifully cooked.

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Chicken with a Vinegar Sauce

A menu staple since opening, this dish of poached and roasted Devon White chicken is described by critics as a masterclass in execution and a must-order for those wanting the classic Trivet experience.

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Piri-Piri Chicken

The 'main event' is wood-charcoal grilled and described by critics as 'salty and spicy in all the right places' with a crisp, lightly charred, fiery skin that elevates it far above high-street chains.

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Hummus with Masabacha & Crisps

Described as the 'best £5 you can spend in London,' this 'show-stopping' dish is a multi-layered affair featuring velvety smooth hummus topped with crushed chickpeas and shards of spicy crisps.

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Pappardelle with Lamb Shoulder Ragu

Jay Rayner calls these 'broad, silky ribbons' a 'standard bearer' for the restaurant, featuring meat cooked down until only the 'deep flavor' remains.

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Tortelli Maremmani

These cheese and ricotta stuffed dumplings are a visual highlight of the menu; critics who skip them report 'kicking themselves' when they see the dish served at other tables.

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Guinea Fowl Tikka

Described by critics as 'melt-in-your-mouth' and 'spice-infused', this dish is praised for its 'spot-on' spicing and unique accompaniment of tempered curd rice.

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Grilled Octopus

Regarded as a 'neighbourhood classic', this dish is consistently cited as a standout and is the main reason many reviewers promise to return.

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Roasted Pork Shoulder Tortelloni

Described as a 'clear winner' that is 'stuffed to within an inch of its life' and served simply with sage butter.

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Pappardelle with Fennel Sausage Ragù and Cavolo Nero

Described as the 'main event,' these broad, al dente ribbons are wrapped in a rich ragù that critics call 'meaty, carb-laden goodness.'

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Burrata with Samphire & Almonds

Critics describe this dish as "fresh and creamy" and "almost soft enough to swim in," serving as a perfect example of the restaurant's market-to-table ethos.

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Koobideh Kabab

Described as 'outstanding' and a 'must be ordered' dish; reviewers praise the minced lamb shoulder for its delicate spices and a 'soft and tender' texture that 'melt in your mouth.'

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Pepper Pot

Guyana’s national dish and a signature for which 'people travel for miles'; it is an 'earthy, rich beef stew' made with cassareep, herbs, and spices.

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Zeret Surprise

The 'undisputed benchmark order'—a massive communal platter described by critics as a 'spectacular spread' of meat, dahl, and salad served on a 'soft bed' of spongy injera bread under a traditional mesob cover.

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Roti with Scotch Bonnet Butter

Universally praised as the perfect snack to start; described as crisp, thin, and served with 'highly addictive' butter.

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Half Spatchcock Chicken

Reviewers describe it as 'astonishingly succulent and juicy,' highlighted by a 'vibrant orange aji-aji oil' that is smoky, sweet, and fruity rather than hot.

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Battered Cod and Chips

A favorite of London cabbies, this dish features fish delivered fresh from Billingsgate Market encased in a 'dark, dense batter' that is 'extra crunchy.' Critics suggest detaching the batter to savor it separately while smearing mushy peas over the flaky fish.

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Lamb Ribs

Described as 'salty-sweet, crisply fatted' and 'viscerally satisfying,' they are sliced to create more surface area and 'happily lubricate the surrounding heaps of rice with tributaries of liquid fats.'

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Comté Fries

These signature snacks are described as chunks of deep-fried chickpea flour batter with a cheesy center, finished with a layer of powdery Comté and a 'perfect puddle' of saffron aïoli.

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Agnolotti of Rabbit Livers

An adventure in taste and texture, these pasta parcels are richly creamy and filled with liver deeply saturated with Chianti.

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The MacGyver

The restaurant's 'legendary' signature pie. Critics praise the 'brilliant' combination of whipped feta, chorizo, and hot honey, with one reviewer noting it 'works brilliantly every time' particularly due to the crushed fennel seeds.

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Suadero Tacos

Universally acclaimed by critics as the menu's star; beef brisket confited for hours until hypnotically rich and tender.

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Pica Pollo

A Dominican obsession described as 'KFC amped up,' featuring chicken with a batter that splutters into 'dark brown curlicues' and served with 'bofes' (lung jerky) and tostones.

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Tagliatelle Nero di Seppia

Praised as a 'perfectly al dente' and 'creamy bowl of the sea' with generous portions of calamari that hit the right notes for seafood lovers.

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Special Mixed Grill

The ultimate sampler of their grill mastery, featuring lamb chops, ribs, quail, chicken wings, and kofte.

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Truffle Arancini

Described as 'small, feisty truffle arancini,' these are a staple starter at this neighborhood joint that are consistently praised for their flavor.

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Seasonal Ragu Pasta

Whether it's ox cheek, beef shin, or venison, the slow-cooked meat ragu pastas (often pappardelle) are consistently rated as rich, comforting, and technically perfect.

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Bò Lá Lốt (Betel Leaf Beef)

These 'well-knit beef patties' feature a 'medicinal' betel leaf spice and a 'thrillingly unfamiliar' coffee-laden barbecue sauce that The Evening Standard praised.

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Paratha

Described as a dish of 'flaky, buttery moreishness' so good it prompted a critic to quote the M&S ads: 'This isn’t just a paratha. This is a Ganapati paratha.'

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Breaded Halloumi Wrap

This is a staple dish featuring halloumi that is 'crispy on the outside and gooey in the middle.' The absolute highlight is the freshly baked flatbread, which reviewers describe as a 'powdery pillow of dough.'

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Italian-style Sandwiches

Generously filled with seasonal ingredients like mortadella and sweet peppers.

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Cacio e pepe pasta

The quintessential must-order dish supplied by the editor.

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Haddock and Chips

Consistently praised as fresh, firm, and flakey with a light, perfectly crisp batter.

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Seasonal Fritters

Consistently praised as a perfect starter, whether they appear as 'lacy leek tempura' served with piquant mushroom ketchup or 'deep-fried Ardrahan cheese' that spills across warm potatoes.

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Guacamole with Grasshoppers

This is the restaurant's 'signature' dish and 'famous' starter. The freshly chopped guacamole is topped with deep-fried insects that offer a unique salty 'crunch' and texture.

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Beef Short-rib Suadero Taco

Consistently praised across reviews for its rich flavor, featuring aged beef fat and often paired with burnt onion.

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Crispy, Sticky, Crunchy

Universally praised as 'posh KFC,' this addictive dish of fried chicken with bitter orange, harissa, and kimchi is described as 'everything it promised to be.'

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Cheese Toastie

Described as a 'seriously stonking' sandwich that attracts a 'perma queue,' this legendary grilled cheese is made with a blend of Montgomery cheddar, Ogleshield, London raclette, and Comte with onions and leeks on Poilâne sourdough.

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Empanadas

These are dense, fried to order, and 'stuffed to bursting with strands of spiced pork,' served alongside a fiery homemade aji chilli relish.

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Scotch Bonnet Pork Fat on Toast

Universally acclaimed as the pub's signature snack; a rich, spicy 'Bat-Signal' calling you to eat.

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Lamb Shish

The gateway drug to Xinjiang cuisine; fatty, cumin-heavy skewers that are universally adored.

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Cánh Gà (Chicken Wings)

Described by reviewers as some of the best in the city—huge, crispy, and coated in a addictive, boozy 'bar-b-grill' sauce.

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Curry Goat Roti

The consensus highlight across all major reviews; tender, melting meat in a soft, chewy skins that often sells out.

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Six-hour Braised Shoulder of Blackface Mutton

This hearty sharing dish is described as being taken to the point where it can be 'carved with a spoon,' creating a 'virtuous interplay between aromatics and meat.'

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Steamed Shoulder of Lamb

A signature dish marinated for 100 hours in Punjabi masala; consistently praised for its tenderness and depth of flavor.

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Mr Bao (Pork Belly)

The namesake bun and a 'classic' that critics agree the restaurant gets right; it features sticky sweet, tender pork belly with an 'unctuously fatty rind' and peanut powder.

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Namak Mandi Lamb Karahi

This signature dish features tender lamb simmered with tomatoes, ginger, salt, and pepper in a black wrought iron wok, resulting in a depth of flavor that critics call 'peerless.'

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Shiitake Mushroom Bao

A highly-praised game changer filled with teriyaki shiitake mushrooms, smoky yellow bean sauce, and sharp pickled onions.

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Ruskie Pierogi

Universally praised, these classic dumplings are a crowd-pleaser, especially when served fried and dusted with crispy bacon.

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Tozo Suya

Universally lauded as the standout choice, this 'luxuriously fatty beef' (cow hump) provides a 'euphoric rush' when paired with yaji spice. Critics highlight its 'caramelised chew' and 'modestly tangy' flavor profile.

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Char siu pork puff pastries

These are highlighted as a standout choice that you typically won't find at smaller dim sum eateries in London.

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Grilled Chicken Inasal

The restaurant's signature dish, offering a perfectly executed staple of Filipino barbecue.

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Chicken Tikka Masala Pie

Regarded as the definitive dish of the 'desi pub' genre, this pie is widely praised for its flaky pastry and authentic Anglo-Indian filling.

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The Fish One

A 'well put together concoction' served open-face to showcase smoked trout, which is 'meatier and less chiffon-y' than salmon. It is piled with capers, pink pickled onion, and a 'metric shitload of dill.'

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Lardo & Anchovy Toast

An early standout described as a 'salt-on-salt' dish that defines the restaurant's inspiration from the pintxo bars of San Sebastian.

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Flatbread

Fresh from the wood-fired oven and 'full of life and crunch,' specifically recommended when topped with the 'poetry' that is brown crab meat butter.

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Dooncastle Oysters

A cornerstone of the menu; Grace Dent highlights the popular deal of six oysters and a pint of Guinness for a tenner, while Andy Hayler notes they are central to the restaurant's Irish theme.

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Aromatic Fried Chicken Gai Prik

Consistently praised as 'top tier' and 'a lot of fun,' this dish features a savory fish sauce glaze and is served with a house-fermented yellow sriracha.

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The 081 Pizza

This house signature 'essentially a buffala' features a rich tomato base and creamy mozzarella that allows the 72-hour naturally fermented dough to really sing.

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Al Pastor Tacos

Critics describe the meat as consistently delectable, featuring a tender, fatty texture with a "fruity sweetness" that outshines more famous London competitors.

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Mushroom Ravioli

A "magical" and "nourishing" dish where a chef pours bone marrow broth "over it at our table, lifting his tiny jug high" for a "perfectly judged combination of distinct flavours."

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Minced Beef Pie, Mash and Liquor

The non-negotiable benchmark. The pastry is superlative, but locals agree it absolutely needs a generous shake of pepper and chilli vinegar.

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Big Irish Fry-Up

The signature crowd favorite featuring Hayward’s butchers sausages, crisp bacon, and perfectly cooked eggs.

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USDA Beef Brisket

Regarded as the signature dish that 'sets the standard for smoked brisket in London,' it is described as moist, tender, and expertly rendered with a woody bark.

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Salmon and eggs

Mentioned as serving the best breakfast in London - eggs always cooked to perfection and bread buttered all the way to the side

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Mixed Platter

The consensus best strategy is to 'get the lot'—a colorful array of every stew served on injera, sized specifically for your group (1, 2, or 4 people).

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Mezze Spread

Reviewers describe the spread as "some of the best mezze... outside Lebanon," specifically highlighting the "rich, textured homemade hummus," fresh vine leaves, and "excellent flatbreads."

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Scotch Bonnet 'Nduja Pizza

The defining order; spicy spreadable sausage on a chewy sourdough base, best paired with the house chilli sauce.

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Market Fish

The kitchen excels at seafood, from 'excellent' roast bream with lentils to 'crunchy-skinned' grilled plaice, always served with fresh, seasonal accompaniments.

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Ital Curry

Described as 'extraordinary' and a 'scotch bonnet-laced wonder,' this vegan stew features chickpeas and sweet potato coaxed to 'compliant softness.'

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Meze Plate

This platter avoids 'formulaic' standards in favor of 'lovely things' like subtly spiced bean dip, crimson harissa pepper tapenade, and sweet potato kibbeh, all topped with a 'single Cheeto crisp' as a nod to Peckham.

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Jerk Chicken Meal

Hailed as the 'best jerk spot in Peckham,' this meal is 'sensational and budget-friendly' with a 'smoky char, spice, [and] sweetness' that reviewers find 'bursting with flavour.'

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Cumin Lamb Skewers

Charred, perfectly caramelized, and heavily spiced with cumin—an essential and highly devourable staple.

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Jerk Chicken

The signature dish, smoked in a traditional oil drum with a thick, bark-like coating of allspice, thyme, and Scotch bonnet.

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Deep-Fried Whole Sea Bass

Explicitly recommended as a 'don't miss' dish, this showstopper is crisp, sweet, spicy, and flavourful, typically served with physalis, green mango, and tamarind.

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Steamed Fish Head with Chopped Chillies

The restaurant's signature dish and the pride of Hunan cuisine, utilizing fresh chillies for a creeping, aromatic heat.

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Gundu Dosas

These light, cakey fried dough balls are universally recommended as a snack, served with a "ferociously spicy" and "vividly colored" coriander and green chilli sambol.

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Isle of Mull Cheese Puffs

Regarded as 'indescribable' and a 'must-order' snack; one regular critic admits to losing count of the number of times they've stopped by specifically for these 'gooey' cheesy puffs.

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Honey Truffle Parmesan

The 'signature sandwich' featuring 10-hour slow-roasted pork shoulder topped with a 'mountain of 30 month aged parmesan.' Reviewers describe it as a 'stunning symphony of salty, sweet, sour and spicy' that 'deserved a museum spot.'

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Jerk Chicken

The benchmark dish—charred to perfection and blackened on the outside but glistening within.

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Porco à Alentejana

Described as "unusual, enormous and delicious," this dish features pork cubes, fried potatoes, and clams with a flavorful sprinkling of chilli and pepper.

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Beef Birria Combo

The undisputed signature dish; slow-cooked brisket in a rich broth served with consommé for dipping.

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Kaeng Massaman

A hearty, deeply comforting staple that has kept locals coming back for over 20 years.

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Full English Breakfast

The quintessential choice featuring thick, smoky bacon, soft white toast, and comforting milky brews.

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Moo Ping

Still smoking from the grill, these pork skewers arrive with a sweet-sour chilli and tamarind dip that 'makes you open your eyes wider.'

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Jerk Lamb

Dimitri highlights that this spot uniquely offers jerk lamb alongside the standards, describing it as 'incredible' when topped with their house barbecue and hot pepper sauce.

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Fabulously flaky roti canai

Chef Sugen Gopal's signature dish is described by critics as 'obviously what to order' and the highlight of this Malaysian street food institution on Lower Marsh.

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Gaeng Massaman Neua

A 'tender beef shoulder massaman' described as 'creamy and comforting.' It is highly recommended to order 'one of the excellent roti to mop up all the curry.'

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Beef Pho

Described as 'a thing of beauty, to be worshipped', the broth is praised for being 'seamlessly complex' with a fragrant hit and a 'clean aftertaste'.

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Bourek

Described by critics as 'TARDIS-like parcels' of minced meat, potato, cheese, and harissa, or generous versions filled with 'potatoes and egg and olive.' They are considered 'outstanding examples of the form.'

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Meze Selection (7 Salads)

An 'amazingly fresh mix' of seasoned, cold vegetables that 'pack a punch.' Critics claim the restaurant 'really knows how to zhuzh up some carrots and beetroot' in this 'delectable' starter.

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Falafel Wrap

The falafels are freshly fried, crunchy, and spiced to perfection—a failsafe option for under a fiver.

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Pica Pollo

A crowd-pleasing classic of fried chicken served with zesty guasacaca sauce.

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Drunken Noodles

Consistently praised by diners as a flavour-packed, reliable staple.

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Sharing Steak

Highly praised for its massive portion, tenderness, and exceptional value.

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The Borough Special

A 'Borough staple' described as a 'homage to the perfection of a simple fry-up.' It features thick, smoky bacon and a 'peppery, herby' Cumberland sausage that is 'thick and meaty.'

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Old Quarter Bánh Mì

Described as a "culinary masterpiece," this signature sandwich features a "symphony" of tender pork belly, silky paté, and crisp pickled vegetables on a house-baked baguette.

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Salteñas

Described as the 'real deal' and compared to soup dumplings; a sweet-savory baked pastry filled with rich stew that bursts upon the first bite.

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Brie de Meaux

A signature item described as a 'gigantic, golden-hued, richly creamy classic' that is matured in the company's own disused railway tunnel in France.

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Minced Beef Pie & Mash

A 'true classic' and 'incredible value' for a hearty London meal, best enjoyed with the staff-recommended chilli vinegar oil for a 'great extra kick'.

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Kouign Amann

Regarded as the 'real star of the show,' this Breton classic is described as the 'epitome of simplicity done to perfection' with its sticky, toffee-like points and buttery, caramelized pastry.

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Frog Bakery Bread

Cited by critics as exceptional bread that elevates the classic French bar snacks.

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Fig and Mascarpone Gelato

Explicitly recommended by critics as one of the top choices to enjoy at what is considered south London’s premier purveyor of gelato.

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Straight Outta Hell

A crowd-pleasing spicy mix of mozzarella, chicken, chillies, pepperoni, and 'nduja that showcases their signature 'soft and chewy' crusts with a 'charred dapple.'

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Tomato and Seaweed Focaccia

So delicious that reviewers 'finished it and ordered another straight away,' describing it as 'insanely good.'

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Curry Goat with Buss Up Shot

Rich and tender goat curry paired with buttery, shredded 'buss up shot' roti that reviewers call the star of the show and the perfect vehicle for scooping up every last drop of sauce.

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Cod & Chips

The cod is described as 'falling apart' inside a 'perfectly crispy' batter, paired with 'proper chunky' chips that are 'nicely salted' with the 'right amount of vinegar.'

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Humita

A popular native South American dish described as 'substantial yet light and tasty' with a 'cake-like' texture that is 'pleasantly' surprising for first-timers.

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Pa Dak (Spring Onion Fried Chicken)

The absolute benchmark here: crispy chicken doused in honey mustard sauce and topped with a small mountain of thinly sliced spring onion.

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Pho Tom

Described as a 'perfect stepping stone' for beginners and 'the food version of a hug,' this classic dish features flat rice noodles in a 'hearty broth' with fresh herbs.

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Shiro Wat

Called one of the best versions in London, this chickpea stew is deep, rich, savoury, and features a 'perfect moreish blend' of berbere spices.

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Tea Leaf Salad

The brand's essential signature and a 'textural masterpiece' of pickled tea, double fried beans, and garlic oil that critics describe as a 'level of impact' dish.

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Creamy Miso Ramen

Reviewers describe the broth as rich, thick, and velvety, noting that the addition of tofu skin elevates the deep umami flavor.

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Jollof Rice

A Nigerian staple prepared with an 'exquisite blend of spices' that highlights robust flavors 'rather than overwhelming heat.'

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Vegetarian Platter

Described as a "selection of lentil/vegetable dishes" that are "some of the best" locals have ever had, served traditionally on "injira pancakes."

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Cod & Chips

The lunch deal offers incredible value (£5.50), showcasing the distinct beef dripping flavour.

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Salt and Pepper Squid

Cited as a favorite; the tender pieces are covered in a 'light batter' that is not at all greasy, topped with an 'addictive' mix of deep fried spring onion and green chilli.

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Lardy Bun

Recognized as Flor’s signature dish, this enriched dough is rolled with tea-soaked currants and brown sugar before being dunked in a pan of sticky, spiced caramel with a hint of mace.

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Plymouth Bream

This fish arrives in its full form and can be filleted at your request, resulting in a 'flakey, delicate' dish that reviewers call the perfect summer main.

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Culatello di Zibello

A gem of a meat with a buttery and tender sweetness, produced only in winter in the river plains of Parma where the fog from the Po carries unique moulds.

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Pho A - Nil-Beef (Soup)

Reviewers describe this dish as 'magical' and 'comforting,' specifically highlighting the 'flavourful broth' and 'realistic' meat alternatives like the nil-beef and steamed nil-pork roll.

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Peking Duck

Described as the 'star dish' with 'beautifully lacquered' skin, these whole roast ducks are 'expertly carved at the table' and 'served in all their golden glory.'

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Mofongo with Crispy Pork

The restaurant's 'classic dish,' featuring a 'tight' texture of mashed plantain served with a 'fresh and chunky' salad. It is highly recommended to use the accompanying garlic sauce to balance the 'very filling' and 'quite dry' nature of the plantain.

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Beef Phở

Described as a 'crystalline rendition' of the soup, this is the benchmark dish for this 'very busy spot'. Reviews note it is a good choice for when you want to eat 'something light'.

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Chicken Paprikash (Csirkepörkölt)

A quintessential authentic classic served with 'delicate and soft' nokedli—traditional egg dumplings that reviewers find exceptional.

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Wild Mushroom Barbacoa

Described as 'insanely good' and a 'definite must-order,' this taco is praised for being super meaty and saucy despite being vegetarian, topped with a pumpkin seed salsa.

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Sausage & Bubble Roll

The Infatuation's go-to; a soft floury roll featuring the cafe's legendary, crispy-edged bubble and squeak.

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Beef Adobo Rice Box

The consensus winner; described as incredible, rich, garlicky, and tender enough to shred with a wooden fork.

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House Black Daal

The restaurant's signature dish that people come specifically to eat; it is described as mild, rich, and incredibly warming.

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Chicken Nugget Bao

A charcoal-speckled bun featuring a 'crisped mini cutlet concealing whole galaxies of sprawling, spiced complexity.' It is widely considered one of the most successful items on the menu.

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Hot Idly

Described as a 'favourite' with a 'spongy texture' that acts as the perfect vehicle for a 'range of chutnies and lentil and chili sambar'.

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Classic Pork Bao

Reviewers describe these as 'the best-ever bao buns' that are 'so light and fluffy with absolutely delicious fillings,' making them the essential starting point.

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Pie and Mash

The quintessential London meal featuring a 'crisp pastry lid' that is 'paratha-esque' with 'rich beef mince in a light gravy.' It is best enjoyed with a 'good glug of chilli vinegar' to cut through the richness.

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Satay Chicken Skewers

Cited as the highlight of the meal by locals, served with a generous peanut sauce perfect for mopping up with roti.

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Vietnam Classic Banh Mi

Described as richly flavored and among the finest examples of the genre.

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Fiorentina Pizza

Described as 'particularly impressive' and part of a pizza range characterized as 'very real Italian' with a thin, crispy crust and quality ingredients sourced directly from Italy.

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New Yorker

The quintessential order here: San Marzano tomato, pepperoni, and hot honey on a 48-hour fermented crust.

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Chicken Salteña

Described as perfect with a soft but dense pastry and a fresh, runny filling speckled with raisins.

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Set Menu

A curated plant-based experience that reviewers describe as 'truly special,' noting that the meal is so impressive you'll likely 'want to eat the whole thing again.'

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Bacon Roll

A classic breakfast staple praised for its nostalgic warmth and friendly service.

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Acarajé

The house specialty available daily: black-eyed-pea fritters stuffed with vatapá (shrimp and peanut paste).

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Patties

Described as succulent with an explosion of flavors, these are a reliable benchmark for the bakery.

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Full English Breakfast

Promoted as 'the best full English breakfast in London' by the venue, reviewers confirm it uses 'quality ingredients' and offers a vegetarian version that keeps locals coming back.

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Prego no pao

This steak sandwich 'marries tenderness with a symphony of spices' and is described as being as 'bold as a Fado tune yet comforting like a mother’s hug.'

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Picanha

The classic Brazilian steak cut is the star here, served generously.

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Deep-fried Tilapia Combo

The crowd favourite: crispy fish served with ripe fried alloco (plantain) and attiéké (cassava couscous).

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Koobideh

Described as tender and light, avoiding the greasiness often found elsewhere.

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Mixed Platter

Widely considered the best way to get to know the menu, this sampler provides a comprehensive look at their stews, stuffed vegetables, and tender lamb.

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Wanza Noodles

Showcases their Chongqing influence with a signature spicy mixture of fiery chickpeas and a tahini-like peanut sauce.

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Hor Fan with Beef

An authentic standout that exemplifies the restaurant's commitment to quality, offering generous portions and commendable value.

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Kelewele

Described as outstanding chunks of spicy, sticky fudge-like plantain that perfectly balance sweetness and heat.

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Picanha Sandwich

A meat lover's dream featuring succulent chunks of picanha steak (rump cap), a fried egg, cheese, and corn, all topped with a massive amount of potato crisps.

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Half-grilled chicken

Staff recommend this as the most popular dish; it features 'perfectly flavourful' crispy chicken and rice with a 'lovely kick of spice' from the mayo and sriracha drizzle.

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Jerk Chicken

Described as "scrumptious" with a sauce that is "sweet, smoky, and that hit of spice," it is the standout dish that works perfectly with the rice and peas.

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Jerk Chicken

Subtly spiced so you can taste everything without an overpowering dose of chili, accompanied by nicely caramelized plantain.

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Arepa with Pork Adobo

Described as impossible to dislike, this dish perfectly argues for the harmony between the two cuisines.

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Yang Yum Chicken

Medium size Korean crispy fried chicken in a sticky gochichang sauce that is so decadent that 'fingers are required' and you'll need plenty of kitchen paper.

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The MacGyver

The 'signature' pizza featuring chorizo, whipped feta, crushed fennel seeds, and hot honey on a red sauce base. It is a 'pretty saucy fella' that regulars claim 'works brilliantly every time.'

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Beef Birria

The signature dish features a 'deeply moreish bovine broth tingling with hints of spicy heat and citrus' that makes it worth the visit.

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Chicken Sandwich

Reviewers frequently highlight the nicely cooked and tasty chicken sandwiches as a benchmark.

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Guacamole

A spectacular benchmark classic made with four simple ingredients, best paired with totopos or chicharrones.

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Chicken Fillet Burger

The #1 most liked item on their delivery menu; a solid, comforting baseline for any local chicken shop.

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Jerk chicken

The 'sweet, smoky' sauce provides a 'hit of spice' that works really well, though the portion size can feel like a 'tease for pleasure' and the meat may arrive just warm rather than piping hot.

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Fish curry (sea bass fillets)

Described as "so yummy" and "absolutely fantastic," this dish is a standout that one reviewer ordered multiple times, calling it "stratospheres above" other local options.

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Minced Beef Pie, Mash & Liquor

Relatively the best option available as the 'pastry was good' and the 'burnt pie cases added some flavour' to the meal.

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Poundo Yam and Meat

The most popular item on delivery platforms, offering a consistent and traditional 'Swallow' experience.

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Fish and Chips

Consistently praised for freshness and value, serving as the reliable benchmark for this local spot.

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Pepperoni

Praised by Eater London for nailing the essentials with crisp cups that pool flavour.

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Cod and Chips

Highlighted by reviewers as perfectly cooked, making it the benchmark order here.

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Crispy Seafood Pancake

Recommended by The Infatuation as a standout starter.

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Satay Kambing

Smoky lamb skewers served in peanut sauce; a classic introduction to their roadside stall inspiration.

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Vegan Banh Mi

The go-to plant-based option, offering a classic sandwich format without the meat.

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Meat and Lentil Combo

Described as a superb main meal featuring an array of meats and lentils with rich flavors.

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Reina Pepiada Arepa

The star of the menu; a juicy, savory mix of chicken, mayo, and avocado that is widely considered the benchmark.

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Agege Bread

The star of the show—consistently praised as soft, sweet, and best eaten warm straight from the oven.

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Octopus with Vegetables

Cited by reviewers as fresh, tasty, and served in generous portions.

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Empanadas

A classic Colombian starter highlighted for its authenticity and flavor.

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BBQ Burger

Cited as a reliable go-to on the menu alongside their sourdough pizzas.

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Fabrizio Pizza

The namesake pie featuring tomato, mozzarella, aubergines, parmesan, and parma ham is a consistent crowd-pleaser.

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Tequeños

Golden pastry filled with oozing cheese that serves as the perfect introduction to the cuisine.

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Diavolita Pizza

The #1 most liked item on the menu with a near-perfect rating; a spicy salami staple.

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Sticky Pork Belly

The headline dish featuring blood orange and giant couscous salad, showcasing their produce-led approach.

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Lechon Kawali

A flawless execution of crispy pork belly with shatter-crisp skin and perfectly tender meat.

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Jerk Pork

A perfectly cooked Caribbean staple highlighted as a special offer by regular visitors.