Best restaurants in Shoreditch for foodies
Insider Guide to Shoreditch by Harish Malhi
The Shoreditch food scene will have you coming back for more and more. New restaurants with innovative menus at reasonable prices open almost daily, and you can sample nearly any cuisine or dish in this exciting neighbourhood where tech, art, music, food, and more collide.
In this guide, Harish shares a few of his favourites spots for an amazing meal, ranging from pizza to Peruvian, via the Far North and the Deep South.
Pizza: go big or go home at Homeslice Pizza
You had us at ‘pizza’, but there is a lot to get excited about at Homeslice. Wood-fired pizza with inventive, seasonal toppings, served by the slice or as a 20-inch pizza. The 20-inch is enough to feed 2-3 hungry mouths, can be split 50/50 in terms of toppings and costs just £20.
Nordic: chow down on smoked meats and pickled delights at Rök
In their own words, Rök are ‘all about simplicity and smoke’. Expect British meats and produce prepared according to traditional Nordic methods of smoking, curing, and fermenting. Head here for an unforgettable culinary experience, with flavour-packed dishes complemented by perfect cocktails and local beer.
Peruvian: satisfy those ceviche-cravings at Andina London
Andina is a buzzing canteen style bar and restaurant serving the cuisine of the Andes mountains. The food is creative and bursting with flavour, featuring a ‘ceviche bar’ with different takes on the is Peruvian national dish, street food staples like ‘chiccaron’, and a mouth-watering selection of grilled dishes.
Insider tip: On weekdays a Peruvian breakfast is served between 8 and 11am (last order at 10.45am), and on weekends there is a brunch menu available between 10am and 4pm.
Barbecue: take a culinary trip down south at SMOKESTAK
SMOKESTAK began its days in London’s food markets, drawing long queues with its smoky barbecue aromas and flaming grills. Now that it has a permanent home in Shoreditch, the restaurant’s signature dish is still its beef brisket, smoked for 12-24 hours and grilled to perfection. It is served either whole (for the whole table to share), sliced into a thick slab, or shredded (aka ‘pulled’) and heaped on to a brioche bun. The sides, such as the charred greens with tahini, pomegranate and peanuts, are equally not to be missed and offer balance to the rich, smoky flavours of the main dishes.