Time Out rating:
Time Out says
Wed Oct 24 2012
On the site that was once the vegan raw food restaurant Saf, the Spanish restaurant group Brindisa have opened this fourth branch. Cured meats and strings of onions hanging above the counter frames the stainless steel open kitchen. As well as the usual selection of cured meats, cheeses, tortillas and patatas bravas, the menu features Valencian rice stews and bakes packed with lobster, pork ribs and chorizo, or wild mushrooms (for two or more), displayed invitingly along the counter in large pans. Our bacalao rebozado saw slices of salt cod – moist and not too salty – deep-fried in a light batter attractively presented with a dab of aioli, a pinch of paprika and a scattering of mixed baby leaves. Dessert proved interesting with an Ibizan curd cheese tart flavoured with mint and star anise – a surprisingly successful, if unusual combination.
Tramontana Brindisa 152-154 Curtain Road