The dish that put Levan on the map. Thin-cut fries are fried crisp and served under a generous pour of warm Comte cheese sauce. Multiple food writers and bloggers have written entire paragraphs about these fries alone, with one reviewer writing that they were still thinking about them days later. They appear on almost every review of Levan and are ordered at nearly every table.
Tips from diners
Order these immediately — every table seems to get them and for good reason. They work as a starter while you decide on the rest.
Get two portions if there are more than two of you. One portion disappears fast and nobody wants to be the person who ate the last fry.
Seasonal mushrooms given a light, crispy tempura batter and served with a punchy dipping sauce. The batter is thin enough that the mushroom flavour comes through rather than being buried. This appears repeatedly in reviews as one of the better vegetarian options on the menu and a strong starter alongside the Comte frites.
Tips from diners
Pair this with the Comte frites for a strong vegetarian start. The dipping sauce has enough acidity to balance the fried elements.
Available at the adjoining Bar Levan, this croque monsieur has earned its own following. The bread is toasted and then grilled again under a layer of bechamel that browns and bubbles. A recent food writer described it as capturing the vibe of Bar Levan perfectly — comfort food done with bistro precision. It is the kind of dish that makes you wonder why every wine bar does not serve one.
Tips from diners
This is at Bar Levan next door, not the main restaurant. Walk in, grab a seat at the counter, and order this with a glass of something from Jura.
Available at the adjoining Bar Levan, this croque monsieur has earned its own following. The bread is toasted and then grilled again under a layer of bechamel that browns and bubbles. A recent food writer described it as capturing the vibe of Bar Levan perfectly — comfort food done with bistro precision. It is the kind of dish that makes you wonder why every wine bar does not serve one.
Tips from diners
This is at Bar Levan next door, not the main restaurant. Walk in, grab a seat at the counter, and order this with a glass of something from Jura.
A French bistro staple done with care — the blood sausage is grilled until the casing is crisp and the inside stays rich and creamy. Accompaniments change with the seasons but tend toward fruit (apple) or sharp greens to cut the richness. Reviewers with a taste for offal call this one of the best boudin noir preparations in London.
Tips from diners
If you have never tried boudin noir, this is a good place to start — the crisp exterior and creamy inside make it more approachable than you might expect.
A dish that captures Levan's cross-cultural approach — fresh pasta coated in an XO sauce, which is a dried seafood and chilli condiment from Hong Kong applied here in a European pasta context. The result is deeply savoury with a subtle heat. Reviewers call this the dish that best shows what Levan is about: familiar techniques with unexpected influences.
Tips from diners
This rotates on and off the menu depending on the season. If it is on when you visit, order it — it does not always come back quickly.
The second restaurant from the team behind Brixton's Salon, Levan opened on Blenheim Grove in 2018 and quickly became one of Peckham's most talked-about restaurants. The kitchen draws on Paris, Copenhagen, Barcelona, and Berlin for a menu that changes with the seasons. The dining room has an open kitchen, counter seating, and blue walls that reviewers compare to walking into a French painting.
Reservations are taken online for lunch (Wed-Sun 12-3pm) and dinner (Wed-Sat from 6pm). Groups over 5 must order the chef's tasting menu at £65 per person — worth knowing before you book a big group.
Seating is a mix of regular tables, counter seats, high tables, and kitchen counter spots — all on high stools. If you want a proper chair, request a dining room table when booking.
The wine list leans heavily into Jura, with organic and biodynamic bottles from small producers. Ask the staff for a recommendation — they are knowledgeable and will steer you well.
Two-hour seating limit applies. If you arrive late for your booking, the kitchen may offer a reduced menu. Be on time to get the full experience.
Page last updated: