Cafe Cecilia
Max Rocha learned to cook at The River Cafe, St John Bread & Wine and Spring, and says the biggest influence on this kitchen is his mother Odette's cooking in Ireland. The room carries his grandmother's name.
Why go
It sits on the canal in a building called Canal Place, a few minutes from Broadway Market, and the name undersells it: this is a restaurant rather than a cafe (Hot Dinners). The menu runs as a short standing list of snacks and small plates with a long specials board beside it, and the board is where the kitchen actually lives. Two techniques sit on top of each other: the pasta comes from the River Cafe years, and the frugality with an animal comes from St John, which is how you get a pig's head and potato pie next to ricotta agnolotti. Time Out named it London Restaurant of the Year in 2023.
Order this / avoid
- Order: the Guinness bread, which has become the fixture of the place, with a boiled egg if you are here at the weekend. Sage and anchovy fritti. Whatever pasta is on the board. Then the deep-fried bread and butter pudding with cold custard.
- Avoid: mistiming it. Breakfast is Saturday and Sunday only and ends at 10.45am, dinner stops at 9pm, and the room is shut Monday and Tuesday. The venue also releases your table after 15 minutes.
What locals & experts say
- Dee Rettali, the baker who owns Fortitude Bakehouse, asked on TOPJAW for the best breakfast in London:
Best breakfast or brunch: I would say Cafe Cecilia. Boiled egg, Guinness bread,
and she goes on,it had a lot of earnestness and nostalgia to it.
7 - Grace Dent, The Guardian (2021), early, and reading as a forecast: despite its
homespun edge
it wasonly just getting started on its path to being one of London most serious restaurants.
3 - Harden's diners' survey, where the record moves. The earliest round was
split between finding it a really nice, friendly new favourite and 'not living up to the hype'.
A later round answers it:Cool places rarely fit the hype... but this one does!
Elsewhere:Breakfast is a stand-out treat
andBonne chance getting a table!
3 - The Good Food Guide, rated Good, on the setting:
It may be holed up on a charmless side street off Broadway Market, but this neighbourhood hangout is manna for Hackney's cool young crowd.
5 - Time Out London Restaurant of the Year 2023, established from Time Out's own list of past winners published with its 2026 announcement.4
Good to know
- Where: Canal Place, 32 Andrews Road E8 4FX, on the canal below London Fields, walkable from Broadway Market.
- Timing: Wednesday to Sunday. Breakfast Saturday and Sunday 9am to 10.45am. Lunch noon to 3pm. Dinner Wednesday to Saturday 6pm to 9pm.
- Booking: book, and be on time. The venue holds a table for 15 minutes.
- Groups: the room takes private hire for up to 40 for dinner.
- Hygiene: FSA rating 3, inspected 22 January 2025, with hygiene, structure and confidence in management each scored 10. That is an even spread across all three rather than a food-practice failure, and it sits above the band that would pull a venue off this list. Recorded here with its date so the age of it is visible.6
- Michelin: not recorded. The guide cache this project holds covers stars only, so it cannot establish a Bib, a plain listing, or an absence, and guide.michelin.com was not fetched.
Verdict
should-visit — You cross Hackney for it, and you time it properly, because the good version of this room is breakfast on a Saturday. Max Rocha cooks with a River Cafe and St John Bread & Wine technique set aimed at the food he grew up on, and he says so himself: his mother Odette's cooking in Ireland is the stated influence, which is why Guinness bread is a fixture rather than a flourish. Time Out made it London Restaurant of the Year in 2023. Dee Rettali, who bakes for a living at Fortitude, picks it for breakfast and names the boiled egg and the bread. The specials board moves constantly and the pasta on it is rolled by someone who learned at the River Cafe. It holds below the top rung because the last serious critical assessment was Grace Dent in 2021, when she was still describing a restaurant that was "only just getting started".