Review on Peckham Bazaar
Located just 10 minutes walk from Peckham Rye railway station and in a largely residential area, Peckham Bazaar hit the headlines with a glowing review from the Standard's Fay Maschler. The restaurant has a small al fresco frontage, whilst the minimalist interiors have mint-green walls and simple dark wood tables and chairs. It's the domain of Albanian chef John Gionleka, who has plied his trade in restaurants such as the two Michelin-starred The Square, in Mayfair.
Ingredients are carefully sourced from the eclectic Peckham markets, for food described as pan-Balkan mezze and grill, with John cooking Turkish, Albanian and Iranian recipes over an open fire. Menus displayed on the big blackboard hanging on the wall, change daily to reflect the best of the local produce, but might kick off with grilled octopus, white tarama, new potato and mint salad or lamb and veal meatballs simmered with preserved lemon, cumin and coriander and labneh. Main courses take in grilled breast of partridge, butternut squash and cauliflower tagin or maybe whole grilled wild sea bass, baked beetroot and skordalia.
Partner Donald Edwards leads the friendly service at front of house and is also responsible for the well thought out wine list, which focuses on the Balkan area.
Cuisine
Middle Eastern
Chef
John Gionleka
Restaurant Opening Times
Lunch: 12.30 - 3.00pm Sat & Sun
Dinner: 6.00 - 10.00pm Tue-Sat (6.00 - 8.00pm Sun)
Accepted credit cards
Visa, Master Card