Pizarro Restaurant is a Spanish neighbourhood restaurant at 194 Bermondsey Street in London. It was the second restaurant opened by José Pizarro on this street and remains closely connected to his original José tapas bar a short walk away.
The open kitchen serves seasonal tapas alongside more substantial dishes and larger plates for sharing. Its cooking is rooted in Spanish produce and regional traditions, using careful preparation and clear flavours rather than unnecessary complication.
The regularly changing menu can include familiar tapas such as croquetas, Padrón peppers and pan con tomate, while group feasts offer larger centrepieces and dishes served family style. A weekday menú del día provides a structured choice of starter, main course and dessert.
Spanish wines, sherries and cocktails are an important part of the experience, whether guests stop for a few plates or settle in for a full meal. The relaxed dining room, terrace and semi-private space support casual lunches, date nights and celebratory group occasions.
Address: 194 Bermondsey Street, London SE1 3TQ, England
Pizarro Restaurant Menu
Starters
Pan de masa madre
Sourdough with EVOO (ve)
Aceitunas
Cracked marinated Verdial olives (ve)
Olivas fritas con Manchego
Fried Gordal olives marinated with Manchego cheese (v)
Jamón Ibérico
100% 5J acorn-fed
Pan con tomate
Toasted bread, garlic, Catalan tomatoes and EVOO (ve)
Padrón peppers
Fried peppers with sea salt flakes (ve)
Croquetas del día
Daily changing croquetas
Croquetas de jamón Ibérico 100% 5J
100% Iberian ham croquetas
Boquerones en vinagre
Pickled white anchovies, garlic, parsley and EVOO
Anchoas de Santoña “Reserva Catalina”
Cantabrian salted anchovies in olive oil
Ensalada de tomate Feo
“Feo” tomato, pickled red onion, Manchego crisp (v)
Mejillones a la marinera
Mussels in a traditional tomato and garlic sauce
Atún de almadraba, salmorejo, pistacho
Wild bluefin tuna, cold tomato soup, pistachio
Pulpo a la plancha con patata revolcona y sobrasada
Grilled octopus, potato, sobrasada
Calamar, guisantes y jamón
Squid, green peas, dice jamón Ibérico
Escalibada y mojama
Seasonal roasted vegetables, air-cured tuna
Canelón de espinacas
Baked spinach canelloni with béchamel, raisins and Manchego cheese (v)
Repollo adobado a la plancha, mojo rojo y pesto de cilantro
Roasted Hispy cabbage in adobo, mojo rojo, coriander pesto and fried almonds (ve)
Mains
Gamba blanca al ajillo con huevos rotos
White wild prawns in garlic oil, fried eggs and triple-cooked chips
Merluza a la Riojana
Hake in a traditional sweet pepper and garlic sauce
Presa Ibérica 5J
100% 5J acorn-fed Iberian pork shoulder
Pata de cordero lechal
Roasted milk-fed lamb leg with lamb jus
Arroz de pollo tomatero con ragú de hígado y alioli
Roasted baby chicken paella, onion and chicken liver, finished with alioli
Sides
Patatas al horno
Baby potatoes, garlic, butter and rosemary (v)
Pimientos del piquillo confitados
Confit piquillo peppers (ve)
Trocadero con vinagreta de miel
Round lettuce and honey dressing (v)
Brócoli salteado con salsa romesco
Menú del Día
Monday – Friday, 12 – 4pm. Week commencing 24 August.
Ajo blanco y uva
Cold almond soup served with fresh grapes
Ensalada Malagueña
Potato salad, confit cod, orange, olives
Tostada de morcilla y piquillo
Toast with Spanish black pudding and piquillo peppers
Huevos a la flamenca
Eggs cooked in flamenca sauce
Piquillo relleno, bechamel
Cod-stuffed piquillo peppers, béchamel
Canelón de carrillera de buey
Ox cheek cannelloni served with béchamel
Natilla de chocolate y vainilla
Chocolate and vanilla custard served with María biscuits
Mousse de fresa
Strawberry mousse, poached strawberries, crumble
Desserts
Mousse de fresa
Strawberry mousse, poached strawberry, crumble
Tarta de Santiago de Peter
Peter’s almond tart, figs, PX ice-cream and PX vinegar reduction
Natilla de chocolate y vainilla
Chocolate and vanilla custard, shortbread biscuit
Tabla de quesos
Cheese selection, picos, compote, quince
Pair It With
Glass / bottle prices shown where available.
Pedro Ximénez 1827, Osborne
Raisins, figs and dates with nuances of roasted coffee, and oak
Matusalem VORS, González Byass
Long-aged Oloroso, sweetened and enriched with old Pedro Ximénez
PX Venerable VORS, Osborne
Aged for an average of 30 years with soleras dating back from 1902
Spanish Liqueurs
Licor 43 (31%)
Sweet liqueur made in Carthagena with nuances of matured fruits, citrus and vanilla
Patxaran Baines (30%)
Sloe-flavoured liqueur from Navarra with hints of anise and fruits
Orujo blanco (42%)
A strong wine spirit made from Galician grapes
Orujo de hierbas (32%)
White spirit made from Galician grapes and infused with botanical, fruits, herbs and spices
Orujo crema de licor (17%)
Traditional Galician dessert liqueur with flavours of cocoa, vanilla and caramel
After Dinner Cocktails
HOT Chocolate
Sailor Jerry, Mozart chocolate, chili infused honey
St. Santiago
PX, orgeat syrup, Disaronno velvet, cream
Café Citrón
Disaronno, Patrón silver,
Dessert Wines
Glass / bottle
Tintilla de Rota
Finca Moncloa
PX Exceptional Harvest
Bodegas Ximénez-Spínola
Moscatel
Ontañon Marco Fabio
Whiskey Selection
50ml
Aberfeldy 12yo
Single Malt 40%
Balvenie Double Wood 12yo
Single Malt 40%
Balvenie 14yo
Single Malt 40%
Balvenie 21yo
Single Malt 40%
Spanish Brandy
50ml
Torres 10
38% oak, raisins
Conde Osborne
40.5% plums, vanilla
Jaime I
38% spices, plums
Carlos I
40% orange, coconut
Gin and Fever-Tree Tonic
Cotswolds
Grapefruit and mint
Hendricks
Cucumber and juniper berries
Tanqueray Flor de Sevilla
Orange
Nordés
Cardamon and bay leaf
Rum
50ml