José Pizarro Opens Lolo on Bermondsey Street, Offering All-Day Mediterranean Dining

Lolo is the newest addition to Bermondsey Street, created by renowned Spanish Chef José Pizarro. Officially opened, this 1,100 sq ft restaurant marks the latest venture from the culinary mastermind behind the beloved local bistro, José Tapas. Named with a playful nod to José’s middle name, Manuel, Lolo is designed to encapsulate the warmth, togetherness, and joy that José feels when preparing his favourite dishes at home.

Lolo offers a fresh, innovative approach to the José Pizarro brand with a carefully curated all-day menu. The concept revolves around the communal essence of dining, making it a versatile destination for any time of day. Whether it’s a leisurely breakfast, a long lunch, casual sandwiches and wine, or evening bites with expertly crafted cocktails, Lolo provides a welcoming space for all.

Starting at 8am, the ‘all-day gathering’ menu delights with an array of egg dishes, including Devilled Eggs with toppings like Catalina salted anchovy, salted cod and saffron sauce, smoked eel, or sobrasada. The menu also features José’s playful take on the “lazy omelette” with the Tortilla Vigas, served with toppings like crisps, caramelised onions, and 100% paleta Ibérica 5J, or cured salmon, dill, crème fraîche, Lilliput capers, and lemon. Sandwiches include the fan-favourite Bikini, featuring 100% paleta Ibérica 5J, melted cheese, and black truffle. For those with a sweet tooth, there are options like Red Wine Torrija with caramelised sourdough and cheese ice cream, Chocolate Mousse with vermouth-marinated cherries, and a refreshing Fruit Salad with mint, black pepper, and JP’s EVOO.

From noon, the ‘lunch and dinner’ menu becomes available, offering an expanded selection that includes ‘Pica-Pica’ dishes like Tinned Mussels in escabeche served with crisps and chive, Chicken Liver Parfait with PX vinegar, and Gildas, traditional Basque pintxos. Crudos include Gadira Tuna Loin Tartare with peaches and Mediterranean Red Prawn Carpaccio dressed with orange and chilli. Small and big plates feature dishes such as Roasted Red Peppers with confit Gadira tuna belly, Home-made Fresh Cheese with tomato and preserved lemon, and Kokotxas, a traditional dish of hake’s tongue in pil pil sauce. A Rubia Gallega Sirloin is also on offer, alongside a variety of tinned fish served with fresh bread. The selection includes Cantabrian Reserva anchovies from “Catalina” and delicacies from “Los Peperetes” like razor clams, cockles, and chipirones, complemented by boards of charcuterie and cheese.

The drinks menu at Lolo has been thoughtfully curated, offering brunch cocktails and aperitifs such as a signature Bloody Mary, Negronis, and a Dirty Martini. A selection of sparkling, white, red, orange, and rosé wines sourced from across the Mediterranean rounds out the drink offerings.

Lolo’s menu is the result of a collaborative effort with José’s friends and trusted suppliers from the UK and Spain. The focus on high-quality ingredients is evident, with coffee from Extract Coffee in Brixton, cured meat from Tempus Charcuterie, cheeses from London’s Muswell Hill, and tinned fish and seafood from Rockfish in Devon.

José Pizarro expressed his excitement about the opening: “I am thrilled to be bringing Lolo to Bermondsey Street as I have felt that an all-day dining spot is what is missing for locals. The menu features dishes straight from my home kitchen, and I am incredibly passionate about bringing these recipes to life within Lolo.”

The restaurant offers a refreshing new look for the José Pizarro brand, with a Mediterranean-inspired design that evolves throughout the day. The space transitions from a light and airy café during the day to a low-lit, intimate wine bar in the evening. Warm tones of cream and dusty pink create a welcoming ambiance, enhanced by authentic tiling, rich timber, and stone accents. The walls are adorned with carefully selected art pieces, including works from local artist Norman Ackroyd, close-friend Tracy Emin, José’s partner Peter Meades, as well as Peter Layton and Sam Henning.