The story
On Smithdown Road, Belzan has carved out a reputation as a place where genuine hospitality meets real cooking. Michelin Recommended in 2026, it’s the kind of restaurant that feels both relaxed and serious – a rare balance, as Grace Dent put it: “A rare feat – relaxed as hell but a bit challenging too.”
Founded in December 2017 by Chris Edwards, Owain Williams and chef Sam Grainger, Belzan was built on a simple belief: “People, produce and provenance are at the heart of everything we do.” The team is small but fiercely dedicated, and that intimacy shows in every detail.
The menu changes with the seasons – some weeks nothing shifts, others see three or four dishes turn over. What stays constant is the care given to every ingredient, whether highly prized or undervalued. “Simple dressings, proper amounts of butter, a wood fired barbecue, and classic cooking are all part of what makes us Belzan,” they say. Local produce is bought when it makes sense; everything possible is made by hand.
Dinner runs Wednesday to Saturday, with a prix fixe option from 5pm and à la carte from 5:30pm. Sunday brings roasts from noon. The space is tight and cozy – no dogs, but plenty of warmth. A wine bar runs alongside the bistro, with wines chosen to reflect the same ethos of care and respect.
Belzan’s food is humble in the best sense: confident, ingredient-led, and rooted in real technique. That wood-fired barbecue adds a smoky depth, while the ever-changing menu keeps regulars returning to see what’s next. It’s cooking that honours the past without being stuck in it.
The restaurant’s own words: “A small restaurant like ours needs more than just great food to survive. It needs a great team.” That team has been key to Belzan’s success, and the restaurant’s longevity – now approaching a decade – speaks to the care they extend to both guests and each other.
Whether you’re stopping in for a quick glass of wine or settling in for a long dinner, Belzan delivers a distinctly Liverpool welcome, with food that challenges and comforts in equal measure.
Recognition
Ambience
Details
History
There’s plenty of local love for this abidingly popular neighbourhood spot in the city’s Wavertree district: ‘typically Liverpudlian,’ affirms one reporter, while another says that it always feels ‘like a proper special night out’. Belzan is the very image of a fancy but relaxed modern bistro, helped along by a delightful team. To start, you might plump for chicken and mushroom croquettes with herb aïoli – although one fan swears by the ‘show-stopping’ Guinness rarebit potato. Combinations are more enterprising than your standard bistro repertoire, so expect anything from rib of Aurox beef with miso and cashew nut butter to grilled jerk primo cabbage with pickled raisins, peanut and buttermilk followed by straightforward desserts such as clotted-cream ice cream with strawberries or cheese with a clootie dumpling and apple. Hearty Sunday lunches also bring in the crowds. The drinks menu features a slate of classic cocktails, and the place also supports wine producers with food and wine-pairing nights.
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