Legare
Italian restaurant · Bermondsey ·
Housemade pasta, seasonal menus, bold flavors, attentive service
Housemade pasta, seasonal menus, bold flavors, attentive service
"Tucked away on one of those cobbled Shad Thames streets where you’re just as likely to stumble into a Sam Smith’s pub as you are a mind-blowingly scenic All Bar One, is Legare. It’s a warm restaurant with simple, Ikea-ish furnishings, that makes delicious regional Italian food. The dinky space is filled with dates sharing crudo and debating a second spaghetti alle vongole. The menu isn’t big and changes, and you’re best off trying a bit of everything." - jake missing, rianne shlebak, sinead cranna, daisy meager
"Handmade pasta restaurants are 10 a penny in London these days and, like free wifi, they aren’t all reliable. But Legare is. It’s a small, simple, and Ikea-ish space in Tower Bridge making chewy orecchiette with lardons and breadcrumbs, and a bowl of gnocchi with mushrooms that, if it were the ‘90s, we’d make a mixtape illustrated with felt-tipped hearts for. It’s a short walk from Bridge Theatre and the children’s theatre, Unicorn Theatre." - jake missing, rianne shlebak, sinead cranna
"An unpretentious Italian restaurant in one of the converted Shad Thames warehouses; the unfussy service suits the style of the place. The seasonally influenced menu uses British produce, with the in-house pasta a particular highlight; dishes are relatively simple but flavours are bold and prices, appealing." - Michelin Inspector
"At lunchtime on Wednesdays throughout September, this Shad Thames Italian restaurant will be serving up a set meal of pasta, a side salad, and a cannolo for just £10. They’ll also be offering £10 per person off dinner bills Tuesdays and Wednesdays." - oliver feldman, rianne shlebak
"With a Trullo alumnus behind the stove and an ex-Barrafina and Koya City general manager on the floor, Legare has a short but sweet menu from which to pick and mix snacks, antipasti and pastas. Build a world-beating ham sandwich with gnocchi fritti and mortadella; dive into tajarin drenched in butter and sage; and eat those greens in the form of baby gem lettuce drizzled with gorgonzola, sharp pickled shallot, and crunchy pangrattato." - Daisy Meager