When it comes to Bermondsey Street, Flour & Grape has long been on my radar, and for good reason. Since its opening in 2017, this pasta-and-wine haven has become a go-to for locals and visitors alike. I finally had the chance to experience it firsthand, and let me tell you, it’s every bit as magical as the hype suggests.
Recently, Flour & Grape expanded its space by transforming its basement cocktail bar into a stylish new dining area. This means 40 extra seats and, hopefully, a shorter wait for those infamous queues. Dinner is now served seven days a week, and lunch is available on weekends. The expanded hours alone are enough to make my carb-loving heart sing.
The restaurant itself is perfectly perched at the corner of Bermondsey Street and Long Lane. Walking in, I immediately noticed the industrial-chic vibe: exposed brick walls, warm wooden tables, and leather banquettes that practically beg you to sink in and stay awhile. But the real magic happens in the open kitchen, where I watched chefs roll, fold, and fill fresh pasta with a kind of artistry that made me feel like I was getting a sneak peek behind the curtain.
The menu is a testament to the idea that less is more. With 8-10 small plates, 8-10 pastas, and three desserts, everything feels thoughtfully curated and seasonally inspired. The prices are surprisingly reasonable, too, with starters ranging from £6-£12 and pastas from £9.50-£17. I started with the Burrata, creamy and fluffy as a cloud, as well as their signature Salumi Board.
This was a fan favourite, piled high with prosciutto crudo, truffle mortadella and lovison salami.
Next came the Fazzoletti—delicate sheets of pasta paired with spinach, mascarpone, nutmeg, and parmesan—followed by the Ravioli, which was hands-down the star of the show. Stuffed with ricotta, pumpkin, and almond, and swimming in sage butter, it was the kind of dish you’d order twice if you didn’t want to leave room for dessert. Of course, I couldn’t resist the Pappardelle with beef short rib ragu or the classic Spaghetti Carbonara—both were as comforting as a cashmere jumper.
I needed dessert as much as a fish needs a necklace, but I had a job to do. Thank goodness for my strong work ethic… the Tiramisu was creamy, boozy and impossibly delicious. Do whatever you have to do – just DO NOT skip dessert.
And then there’s the wine. As the name suggests, Flour & Grape takes its grape game seriously. Nick Crispini, the owner and a self-proclaimed wine enthusiast, has created a list that’s equal parts approachable and indulgent. Each dish has a recommended pairing, and the markups are refreshingly modest. For the first time, the restaurant is offering half bottles, a genius move for those of us who want a lunchtime splurge without committing to a full bottle. I couldn’t resist trying a half bottle of Tignanello, which was worth every penny of its £20 markup.
Speaking of Nick, his story adds a personal touch to the whole experience. Leaving a career in IT to chase his culinary dreams, he trained at Leiths, worked under Theo Randall, and opened Antico on Bermondsey Street before pivoting to Flour & Grape in 2017. His decision to focus solely on pasta and wine proves that sometimes, simplicity is the ultimate sophistication.
As I left the restaurant, fully satisfied and slightly dreamy from the wine, one thought lingered: Flour & Grape has mastered the art of making you feel like you’re part of something special. Whether you’re a longtime fan or a first-timer like me, this is a place that feels like a home away from home—if your home happens to serve the best pasta in south London.
214 Bermondsey St, London SE1 3TQ
