There
are currently three Barrafina tapas bars in London. The original, on Frith
Street in SoHo has just retained its Michelin Star – as the only starred
restaurant in the country with a ‘no reservations’ policy, if you turn up and
manage to bag a table without having to queue, buy a lottery ticket because
it’s your lucky day!
What
Michelin say, “For proof that great
food is about great sourcing, come to this terrific, warmly run tapas bar from
the Hart brothers - but be prepared to queue for gaps at the counter.
Wonderful, fresh ingredients and expert cooking allow natural flavours to shine
- the seafood is particularly stunning.”
Banderilla –
taking their name from the barbed spears used in bullfighting, these Barrafina
banderillas are a cut above the little fellas you typically find in jars.
Salchichón de Vic –
having studied at the Universitat de Vic part
of my degree, I always order this salami type sausage when I see it on a menu.
Ham Croquetas – you
can’t go wrong with a good ham croquette and thanks to a piping hot béchamel
and quality ham, Barrafina’s are a GOOD ham croquette!
Classic Tortilla – with
its oozing centre, this is another joy of a dish. A must order when dining at
Barrafina.
Morcilla Ibérica, Quail Eggs –
fried quail’s eggs have to be one of the cutest things in cookery, their cute
factor tempered but flavour boosted by meaty chunks of black pudding
(morcilla). Another delight.
Tuna Tartar – alongside
a smooth quenelle of guacamole, the tuna tartare comes delicately flavoured
with a hint of sesame oil and seeds.
Perfectly balanced.
Carabinero –
taking their name from “police” because their bright red colour resembled the
uniform of “customs officers”, these prawns are one of the most prized (and
expensive) in the world – this beauty cost £16.80.
Rabbit Shoulder, Black Olive Alioli –
from the specials board, in a delightful herb crust, the meat was moist and
tender; to perfect the dish, I’d have liked a little more pep to the alioli.
Octopus with Capers –
my favourite of the dishes (anything with capers always is!), the octopus had
the most delicious sweet, subtle flavour and fatty texture and came served on a
heart-warmingly beautiful wooden board (the people @WeWantPlates
can do one!).
Channelling
my inner diva, I don’t normally “do queues” but Barrafina is worth it.
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