Restaurants

You’d be unlikely to guess from the Scandinavian-style decor (white walls, blonde furniture, gleaming white-clothed tables), that Cigala’s a tapas restaurant. Inauthentic it may appear, but the cooking certainly is not, and it’s a rare pleasure to be able to enjoy this kind of food in upmarket, elegant surroundings. The tapas menu ticks off a few classic exports: gambas al pil pil featured three enormous, succulent king prawns in a piquant and not-too-oily sauce; habas y jamón was a simple mix of broad beans and high-quality lardons (perhaps a little too salty). Also offered are grilled sardines, tortilla and the rest, but it’s not all that predictable and obvious; three perfectly grilled wings of quail were paired with a tomato and red onion salad, for example. The menu delves into regional specialities with great success too. Txangurro is a Basque dish of baked crab with tomato, brandy and cayenne pepper that’s delightfully rendered here. The sense of sophistication is enhanced by the superb all-Spanish wine list, one of London’s best. Covering all Spanish regions and varieties (including cava and sherry), it offers bottles from just over a tenner up into the thousands, making Cigala a choice destination for oenophiles.

Time Out Eating & Drinking Guide 2009