Legare London

Legare London Seasonal Italian restaurant offering home delivery - be it freshly rolled pasta, a three course meal for one or a four course dinner box for two.
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Pasta, made in house.Across Italy, pasta has always been shaped by hand, region and instinct, from the thickness of the ...
01/07/2026

Pasta, made in house.

Across Italy, pasta has always been shaped by hand, region and instinct, from the thickness of the dough to the way it holds sauce. At Legare, ours is rolled, cut and shaped in the kitchen each day, with the same attention to texture, elasticity and bite.

Fritto di verdure with aioli.Crisp seasonal vegetables, lemon, a spoonful of aioli and a glass of dry Lambrusco di Sorba...
30/06/2026

Fritto di verdure with aioli.

Crisp seasonal vegetables, lemon, a spoonful of aioli and a glass of dry Lambrusco di Sorbara to bring a little lift.

Tagliolini with gurnard, dill and bottarga. A coastal plate of pasta, built around sweet white fish, the lift of fresh d...
24/06/2026

Tagliolini with gurnard, dill and bottarga.

A coastal plate of pasta, built around sweet white fish, the lift of fresh dill and bottarga grated through for its deep, salty richness.

For the warmer days in London: seats outside, air con inside, and pasta either way.

19/06/2026

Lamb kidney bruschetta.

In Rome, offal has long had its place through quinto quarto cooking, the tradition of making something deeply delicious from the lesser-used cuts. This version brings together lamb kidneys and the British comfort of devilled kidneys on toast, with sweet Marsala, Dijon mustard and chicken stock, spooned over house-made focaccia.

Nespole seed ice cream, made from the stone of the Italian loquat, with a soft almond-like bitterness and the last sweet...
17/06/2026

Nespole seed ice cream, made from the stone of the Italian loquat, with a soft almond-like bitterness and the last sweetness of spring fruit. One for the warmer days we’ve been waiting for.

05/06/2026

A spring panzanella, made with crunch, salt and very good bread.

Traditionally, panzanella is a Tuscan bread salad, built around good bread and seasonal ingredients, originally a way to give stale bread a second life. Here, it gets a spring lift with asparagus, peas, watercress, shallots and striped Carosello Leccese, an Italian cucumber-melon, finished with focaccia croutons and anchovies in olive oil for salt, texture and depth.

Fresh, sharp, salty and here for the last days of the spring menu.

Wild sea bass carpaccio, with grapefruit and Espelette pepper.
03/06/2026

Wild sea bass carpaccio, with grapefruit and Espelette pepper.

Scarpetta, the Italian ritual of mopping up the last of a sauce with bread, is exactly why the focaccia at Legare exists...
01/06/2026

Scarpetta, the Italian ritual of mopping up the last of a sauce with bread, is exactly why the focaccia at Legare exists.

Fresh pasta, a cosy corner and a glass of wine carefully paired, the kind of ending to the day.
29/05/2026

Fresh pasta, a cosy corner and a glass of wine carefully paired, the kind of ending to the day.

Handmade pasta is a practice in precision, worked, shaped and folded by hand each day, where texture, elasticity and thi...
28/05/2026

Handmade pasta is a practice in precision, worked, shaped and folded by hand each day, where texture, elasticity and thickness are as important as the sauce it carries.

Three chefs. One kitchen. The same care, every single service.
20/05/2026

Three chefs. One kitchen. The same care, every single service.

Legare’s focaccia: high-hydration, good olive oil, sea salt, rosemary.The science is simple. The result is anything but.
19/05/2026

Legare’s focaccia: high-hydration, good olive oil, sea salt, rosemary.

The science is simple. The result is anything but.

We’re looking for a Chef de Partie to join us here at Legare, our little corner of Bermondsey.If you love working with b...
12/05/2026

We’re looking for a Chef de Partie to join us here at Legare, our little corner of Bermondsey.

If you love working with beautiful seasonal produce, being part of a tight-knit team, and actually enjoying where you work, this one’s for you.

What’s on offer
- 42 hours a week
- Staff meals & coffees (obviously)
- Quick progression across all stations
- A kitchen where your growth actually matters

You’ll bring
- 2 years’ experience in a kitchen
- Can-do attitude and genuine eagerness to learn

Sound like you? Drop us a message or email [email protected], we’d love to hear from you.

Address

31G Shad Thames
London
SE12YR

Opening Hours

Wednesday 6pm - 10:30pm
Thursday 6pm - 10:30pm
Friday 6pm - 10:30pm
Saturday 6pm - 10:30pm
Sunday 12pm - 4:30pm

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