John J.
Google
If you’re reading this review, you’re already in the right place. Something about your internet-based wandering has led you, correctly, to Belzan. Before you continue reading, pause here and book your table. Go ahead and do it. I’ll wait.
Good. Now that you’ve done that, we can proceed.
Belzan is, quite simply, exceptional. In most restaurants, one or two elements stand out. At Belzan, nearly everything does. What impressed me most, and what deserves to be said first, is the staff. They were friendly, genuinely welcoming, attentive without being intrusive, quick-witted, and thoroughly professional. They struck that rare balance between warmth and precision that elevates an already great meal into something memorable. I would genuinely challenge anyone to find better front-of-house staff in Liverpool, and honestly, even across the United Kingdom. They were that good.
Belzan has earned a reputation for its thoughtful, seasonal cooking rooted in British ingredients, and that philosophy carries through every part of the experience, including the drinks. The cocktails were excellent. I had a sage Negroni, part of what was described as the last of a holiday batch, and it was outstanding. It was deeply aromatic, perfectly balanced, and inventive without feeling forced. It was the kind of drink that makes you rethink what a familiar classic can be when treated with care and creativity.
From there, we moved on to the tasting menu. Across shared and individual dishes, I had the barbecued sprouts, beef and mushroom dashi, barbecued sprouting broccoli, bay leaf ice cream, and the Guinness rarebit potato.
The barbecued sprouts were revelatory. These are the sprouts your mother and grandmother always hoped you would love as a child, and perhaps if they had been prepared like this, many of us would not have grown up avoiding them. Perfectly cooked, deeply caramelised, and full of flavour, they were everything this vegetable is capable of being.
The beef and mushroom dashi was extraordinary. The depth of flavour achieved in the broth alone rivalled some of the best dashi I’ve had in Japan, a comparison I do not make lightly. I went out of my way to seek out exceptional dashi during that trip, and this dish comfortably stands alongside those experiences. Combined with gently cooked beans and mushrooms, it was rich, comforting, and impeccably balanced.
The main course of barbecued sprouting broccoli was another standout. Layers of egg yolk, Stilton, and Parmesan delivered a bold, savoury umami base, while the broccoli itself brought a welcome sweetness and acidity that cut through the richness. The result was powerful but not overwhelming, with each element clearly considered.
Dessert was the bay leaf ice cream, and it was the most surprising dish of the evening. Not because it was my favourite, but because it fundamentally changed how I think about bay leaf. Until this moment, I had never truly appreciated its complexity. The ice cream showcased subtle herbaceous notes that reminded me of thyme and oregano, with hints of menthol and clove. Whether or not that tasting note is technically accurate, it is exactly what I experienced. Paired with the smoothness of the cream and the crunch of the malt, it was thoughtful, restrained, and deeply satisfying.
There is one final dish that deserves its own paragraph: the Guinness rarebit potato. I almost hesitate to describe it, because part of its magic is discovering it yourself. What I will say is this: you will not have a truly great potato again after eating this one. It is an absolute must-try. Do not question the decision. Order it. You will thank me later.
Belzan will be the reason I return to Liverpool. Selfishly, I would love to keep this place to myself, but it is far too good not to share. If you care about thoughtful cooking, exceptional service, and food that stays with you long after the meal is over, Belzan is not just worth a visit. It is essential.
