Peckham Bazaar

John Gionleka’s inspiration is his grandmother’s cooking, and his south London restaurant traverses the Balkan region’s culinary history. Cornish turbot – over a custom grill – is paired with Palestinian couscous, while the Georgian-Abkhaz dip adjika, made with peppers, blue fenugreek, garlic and other herbs, pairs well with red mullet, which might also sit alongside Moroccan olives and orange. Wines focus on Greece and Macedonia. An excellent choice for those looking for a place south of the Thames River.