Pizarro's new aperitivo bar, breakfasts on Sundays

From this weekend, José Pizarro is bringing in a host of changes and addition to his Pizarro restaurant on Bermondsey Street. He is creating a new aperitivo bar where diners can enjoy a gintónica at the bar alongside a daily-changing aperitivo menu, offering creations such as Gilda – Guindilla peppers, white anchovies and green olives, Octopus topped with tomatoes, Mussels Escabeche, and La Bomba – croquetas with a brava and aïoli topping. There will also be plates of ham and cheeses. The bar at Pizarro will be open from midday until the restaurant closes every day.

As well as the beautiful array of Cavas that have been served since Pizarro first opened its doors, the team will now be offering other drinks such as gintónicas made with local Jensen gin, served with basil, rosemary or cucumber. He is also serving a completely unique biodynamic ‘sidra’ called Sagardoa, from the Basque Country. It is smoky and vibrant and will accompany the new snack menu beautifully.

Pizarro has also decided to allow diners to reserve tables in the restaurant for lunch and supper, 7 days a week, keeping a few tables back for walk-ins. Pizarro has now been open for almost two years and José Pizarro has listened to his customers, many of whom were sometimes afraid of coming to the restaurant for fear of not getting a table. José says, “I couldn’t bear the idea that my customers were worried about coming! It seemed mad not to let people book. So we are keeping the bar, the front window and the long table at the front free for walks ins and the rest our customers can reserve.”

Finally, José Pizarro has created a new Sunday breakfast menu at Pizarro from 10 a.m. until the early afternoon. The stunning menu includes Omelette with Courgette & Mint and Baked Eggs with Peas & Chorizo. Also on the menu is Torrija – bread soaked in orange juice, gently fried, and served with vanilla ice-cream.