This neighborhood tapas restaurant on Westbourne Grove does some seriously good 'Cocina Nueva' - new wave Spanish cuisine. The flavours are utterly authentic thanks to the Spanish origins of manager Roberto Mata and Madrid born chef Omar Allibhoy who spent two years at the legendary El Bulli working for Ferran Adria. And it's not just the food they've had a hand in; the interiors have all been designed by Roberto. Vintage Spanish signs and hanging trillos (wooden instruments used to separate the wheat from the chaff) give a simple, rustic charm while downstairs in the private dining room, legs of ham hang against butcher-block tiles. The restaurant has a great Menu Del Dia and favourite dishes include endives with valdeon cheese foam (see the El Bulli influence here) and walnuts, as well as scallops and black pudding canelon with squash puree. Carnivores will be satisfied by the six-hour roasted pork belly, served with red wine pear and parsnip puree, or possibly the pork cheeks, sangria reduction and confit potatoes. Perfect for light tapas bites or a full Spanish feast.
This friendly little place is always packed thanks to the reputation of the kitchen. The regulars are mostly Spaniards (a good sign) and local market ...More
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Unique museum charting British consumerism.
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Pretty, traditional pub serving authentic Thai food in a conservatory setting.
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This neighborhood tapas restaurant on Westbourne Grove does some seriously good 'Cocina Nueva' - new wave Spanish cuisine. The flavours are utterly authentic thanks to the Spanish origins of manager Roberto Mata and Madrid born chef Omar Allibhoy who spent two years at the legendary El Bulli working for Ferran Adria. And it's not just the food they've had a hand in; the interiors have all been designed by Roberto. Vintage Spanish signs and hanging trillos (wooden instruments used to separate the wheat from the chaff) give a simple, rustic charm while downstairs in the private dining room, legs of ham hang against butcher-block tiles. The restaurant has a great Menu Del Dia and favourite dishes include endives with valdeon cheese foam (see the El Bulli influence here) and walnuts, as well as scallops and black pudding canelon with squash puree. Carnivores will be satisfied by the six-hour roasted pork belly, served with red wine pear and parsnip puree, or possibly the pork cheeks, sangria reduction and confit potatoes. Perfect for light tapas bites or a full Spanish feast.
