Sunday, 27 July 2014

Ibérico World Tapas, Nottingham

Ibérico World Tapas is an atmospheric subterranean tapas place in Nottingham that currently boasts a Michelin “Bib Gourmand”.

You can choose to sit at the bar or in one of the various nooks and crannies afforded by the vaulted ceilings. Seeking a more authentic tapas experience, we chose the bar.

What Michelin say, ‘Lively, well-run restaurant hidden away in the basement of the former city jail and law courts, with a vaulted ceiling, colourful Moorish tiles and ornate fretwork. Tapas menu with 'Spanish' and 'World' sections; skillful cooking is full of flavour. Friendly staff offer good recommendations.

Marinated mixed olives – Manzanilla and Gordal varieties. Sourdough Bread, Arbequina olive oil and balsamic – great bread, quality oil.

Jamón Croquetas, burnt aubergine, Manchego – with a delightfully crisp coating, containing a generous amount of ham and a dreamily thick béchamel, these were the best croquetas I’ve had. The burnt aubergine cream and sharp shallots added an interesting dimension to the dish; although, nice through they were, I found the Manchego wafers a little too strong to compliment. 

Paleta Ibérico de Bollota Reserva D.O. – the ham was sensational. Worth every penny of the £15.95 paid for the portion – credit to the restaurant for selecting such quality.

Goats cheese stuffed Piquillo Peppers, spinach, hazelnut honey – a good dish, I love the combination of cheese, honey and hazelnuts.

Mushroom Carpaccio, truffle oil and pickled mooli – a lovely way to serve mushrooms. The little discs of pickled mooli were a great addition. Triple Cooked Patatas Bravas – cooked in goose fat. As good as they sound.

Black Cod – as stated on the menu, ‘line caught, sustainable Alaskan Sablefish (black cod) is a richly flavoured dish with a high Omega 3 oil content and satiny texture. Marinated in a spicy miso for 36 hours’ – a dish made famous by Nobu, this best highlights their concept of ‘world’ tapas.

Slow Cooked Beef Short Rib, pickled mooli, soft poached quails egg, miso butter – also making good use of Asian flavours: another disc of pickled mooli, topped with an umami hit from the meat and miso with the indulgence of butter and runny yolk; another top dish.

Churros & Hot Chocolate – in my experience, churros always taste better when eaten in the sunshine and with a silky, rich chocolate sauce and a good coating of cinnamon sugar, the sunshine was all that was missing.

Olive Oil Sponge, lemon, rhubarb – a beautifully balanced flavour combination featuring a dense, peppery olive oil cake with a light lemon espuma and sharp fruits.

We were very impressed – definitely one of the best tapas experiences we’ve had outside of Spain.


  1. Jamon is rear leg, or Ham, and the Paleta is the front leg/shoulder. If the dish is a combo of both parts, then it should reference both separately, for example Jamon y Paleta ibérico de bellota, looks delicious!

    1. Thanks for that knowledge, I did not know that... It was the 'paleta'. I added 'jam on' to the descriptions... I will amend... Thank you

  2. The whole meal looks fantastic...wish we had one of those in Cumbria.


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