Fino Restaurant

If you think 'quick, cheap bites' when you think of tapas, this place will make you think again. Dishes are way beyond the average sharing plates you get at your typical tapas bar - in both price and quality. Even though you'll find it below ground, in a basement room, Fino is a cut above what we've come to know as Spanish tapas. The quality is kept up to Michellin standards by using the best ingredients. Head chef, Jean Phillippe Patruno, cut his teeth training at the three michelin-starred Chez Nico. He ensures that ingredients from here and from Spain are enough to stake their reputation on. Brothers Sam and Eddie Hart are the hispanophile owners of Fino and of sister restaurant Barrafina around the corner which is more of a traditional - and more relaxed - tapas bar. Fino, appropriately given the name, is more refined and is most definitely a restaurant serving tapas rather than a tapas bar. Think of it in this way and you'll find the steep prices easier to digest.