Eastern European food in London is having a moment. Borscht, bliny, handmade dumplings, fermented pickles — dishes that have defined dinner tables from Warsaw to Tbilisi for centuries are finding new audiences in the city. Here’s where to look, what to eat, and why it’s worth your time.
London’s Eastern European Food Scene
London’s Eastern European food presence has always been there — just not always visible. There are long-established communities from Poland, Ukraine, Georgia, the Baltic states, and beyond. Polish delis in Hammersmith. Georgian restaurants in Battersea. Eastern European grocery shops tucked into side streets across the city.
What’s changed is visibility. Eastern European food is no longer a community secret. Food media has caught up. Consumers are curious. And a new generation of Eastern European Londoners is building food businesses that don’t apologise for what they are — they lean into it.
The food itself is due the attention. It’s hearty, honest, and deeply flavoured. Heavy on fermented and pickled things, slow-cooked meats, dairy in its best forms (sour cream, farmer’s cheese, cultured butter), and pastry in every guise. It’s not delicate. It doesn’t try to be. It tastes like it was built to sustain people through long winters and hard work.
Dishes to Look For
If you’re new to Eastern European food, here’s a primer on what’s worth seeking out.
Borscht. The iconic beetroot soup. Rich, earthy, usually served with a dollop of sour cream and sometimes a slice of dark rye bread. There are hundreds of regional variations — some clear, some thick, some served with meat, some vegetarian. All of them are better than they look.
Bliny. Thin pancakes, closer to a French crêpe than an American pancake. Served sweet (with jam, honey, or fresh fruit) or savoury (with smoked salmon, cream cheese, or cured meats). A staple across the whole region.
Pelmeni. Small meat dumplings — thin dough, seasoned filling, boiled and served with sour cream. The definitive Eastern European comfort food. Think of them as the region’s answer to a wonton, but with a distinct character of their own.
Vareniki. Pelmeni’s larger, more versatile cousin. Soft-dough dumplings that can be filled with potato, cabbage, cheese, mushroom, cherries, or strawberries. Sweet vareniki with cherry filling are one of the great pleasures of Eastern European cooking.
Syrniky. Cottage cheese pancakes. Pan-fried, golden on the outside, soft and slightly tangy inside. Usually served with sour cream and jam.
Pickles and fermented vegetables. Not a dish exactly, but central to the cuisine. Sauerkraut, pickled cucumbers, fermented tomatoes. Sharp, probiotics-rich, and genuinely addictive alongside rich food.
Uzvar and Kompot. Traditional fruit drinks — uzvar is made from dried fruits, kompot from stewed fresh or dried fruit. Not sweet in a sugary way. Earthy and clean-tasting.
Markets and Street Food
Street food is where Eastern European food is making its loudest statement in London right now.
London’s food markets — Borough, Camden, Maltby Street, Broadway — are home to a rotating cast of independent traders. Eastern European food has been quietly growing in this space, showing up at pop-up events and community food fairs with increasing confidence.
The appeal in a market setting is obvious: food that travels well, fills you up, costs a reasonable amount, and comes from a real tradition. Dumplings are perfect street food. Hot, portable, customisable. They work at a market in November just as well as they work at a summer festival.
Pop-up events have also been a major route for Eastern European food to reach new audiences. The TERN Food Power event in May 2026 was a good example — a food event that brought together independent food businesses with real community energy. Varenik & Pelmen sold out 70 portions of handmade pelmeni and vareniki in two hours there.
That kind of reception signals something real: people want Eastern European food in London. They’re just not always sure where to find it yet.
Our Dumpling Bar
Varenik & Pelmen is a London Eastern European dumpling bar — handmade pelmeni and vareniki, self-serve, pay-by-weight.
We don’t think of Eastern European dumplings as niche or specialist. We think they’re just genuinely great food that hasn’t had enough exposure yet. Our job is to change that.
The model is simple: pick up a bowl, choose your dumplings, add toppings, weigh it, pay. We charge £5 per 100g for the dumpling weight. Toppings — all six of them — are included at no extra cost. The bowl doesn’t count. You pay for what you eat.
Our pelmeni:
– Lamb & Beef (halal)
– Pork & Beef
– Chicken
– Pork
– Kids’ coloured-dough pelmeni
Our vareniki:
– Potato
– Cabbage
– Mushroom
– Sweet Cherry
– Strawberry
– Cheese & Spinach
Six toppings, always included:
Sour cream · Crispy bacon · Fresh herbs · Sautéed mushrooms · Fried onions · Berry jam
Drinks: Uzvar · Kompot · Kissel · House lemonade
Also on the menu: Syrniky · Bliny · Frozen 200g packs at £9
An average bowl runs £10–12. For handmade dumplings with all the toppings, in London, that’s genuinely good value.
How to Find Us
We’re currently running as a pop-up while finding our permanent London home.
All upcoming dates and locations are listed at eatpelmeni.com/find-us.
Interested in why Eastern European food is having a cultural moment right now? Read our post on why Eastern European food is trending.
Frequently Asked Questions
Where can I eat Eastern European food in London?
Eastern European food is scattered across the city — Polish delis in West London, Georgian restaurants in Battersea, Eastern European grocers in many neighbourhoods. For Eastern European dumplings specifically — handmade pelmeni and vareniki — Varenik & Pelmen is one of the few places in London making them the main event. We operate as a pop-up; find our next date at eatpelmeni.com/find-us.
What is Eastern European food?
Eastern European food covers a vast region — Poland, Ukraine, Georgia, Russia, the Baltic states, the Balkans, and more. Common threads include hearty soups like borscht, fermented and pickled vegetables, dairy-rich sauces (especially sour cream), slow-cooked meats, and dumplings of every kind. It’s honest, filling food with deep roots.
What dishes should I try?
Start with pelmeni (small meat dumplings with sour cream), then try vareniki — particularly the potato variety with fried onions, or sweet cherry with berry jam. If you see borscht, order it. Syrniky (cottage cheese pancakes) are an underrated highlight. Bliny with sour cream are always a good idea.
Where are you based?
We’re a pop-up bar currently. Our home is wherever our next event is — check eatpelmeni.com/find-us for the latest.