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Summary
“Just thinking about it is making my mouth water!” – Nieves Barragan and José Etura’s “bustling, casual and friendly” three-year-old, tucked off Regent Street, is establishing itself as one of the West End’s brightest stars: “a guaranteed first-class food experience with a lot of fun thrown in”. “The downstairs bar serves modern tapas, including the beloved carabineros and croquetas. Upstairs at the communal tables, you’ll feast on traditional dishes like suckling pig, cooked in an Asador (wood-fired oven)”. Both locations score a big thumbs up: “not cheap, but what an utter treat to have well-executed, passionate, uncomplicated cooking of Spanish classics in the middle of London”.
Summary
“Just thinking about it is making my mouth water!” – Nieves Barragan and José Etura’s “bustling, casual and friendly” two-year-old, tucked off Regent Street, is establishing itself as one of the West End’s brightest stars: “a guaranteed first-class food experience with a lot of fun thrown in”. “The downstairs bar serves modern tapas, including the beloved carabineros and croquetas. Upstairs at the communal tables, you’ll feast on traditional dishes like suckling pig, cooked in an Asador (wood-fired oven)”. Both locations score a big thumbs up: “not cheap, but what an utter treat to have well-executed, passionate, uncomplicated cooking of Spanish classics in the middle of London”.
Summary
Ex-Barrafina executive head chef, Nieves Barragán Mohacho, and José Etura’s yearling off Regent’s Street, comprises both a downstairs floor with tapas counter and a “wonderfully buzzy” upstairs room with shared tables, which revolves around the open kitchen’s asador (wood-fired oven). Both come recommended, with reporters “blown away” by the “delightful service”, “outstanding” food and upstairs the “fabulous experience of cooking right in front of your eyes”. But, while fans predictably say “move over Barrafina”, ratings have a way to go yet to rival their former employer. Top Menu Tip – “finally, suckling pig just like you get in Spain” from the asador.
Summary
Nieves Barragán Mohacho and José Etura, who met working at Barrafina (where the former was the executive head chef), have unsurprisingly chosen a Spanish style for their autumn newcomer, which – with additional bar and asador (wood-fired oven), will open in Heddon Street. The ground-floor will feature a fresh seafood counter and an open kitchen producing regional dishes from across Spain, while the upstairs restaurant will focus on the cuisine of Galicia and Castile.
Prices
 Drinks |
|
|---|---|
| Wine per bottle | £26.00 |
| Filter Coffee | £4.00 |
 Extras |
|
|---|---|
| Service | 12.50% |
35 Heddon St, London, W1B 4BP
Opening hours
| Monday | CLOSED |
| Tuesday | 12 pm‑2:30 pm, 5:30 pm‑10:30 pm |
| Wednesday | 12 pm‑2:30 pm, 5:30 pm‑10:30 pm |
| Thursday | 12 pm‑2:30 pm, 5:30 pm‑10:30 pm |
| Friday | 12 pm‑2:30 pm, 5:30 pm‑10:30 pm |
| Saturday | 12 pm‑2:30 pm, 5:30 pm‑10:30 pm |
| Sunday | 1 pm‑6 pm |
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