Bar Flor is laden with loveliness. You’d expect little else from Aaron Potter and Laura Hart, the chef and interior stylist duo who gave us the ever-so-elegant Wildflowers.
One floor above that restaurant is Bar Flor, which comes complete with whimsically hand-painted walls, reminiscent of the interiors of Charleston House, pale wood finishes, cosy velvet-clad pews and gentle, romantic light.
Bar Flor bills itself as a more playful, more spontaneous sister (the Type-B sibling, if you will) to the pristine Type-A restaurant below. The menu is Basque-country inspired – a copious lineup of European wines, vermouths and sherries alongside lager, Basque ciders and cocktails, complemented by a snappy selection of pintxos.
I was pulled towards the cocktails, which range from the house Adonis, made up of Cocchi Torino vermouth, Manzanilla sherry and a dash of orange bitters, to the luxuriously smoky Flor Margarita. Plates of dangerously moreish bar snacks filled the table throughout the evening, arranged on pretty floral plates that look like they’ve been pulled from a Spanish abuela’s kitchen cupboards.
Dishes change on a weekly basis, but standouts on the night we visited included the delicate triangles of cave-aged manchego doused in honey, as well as shudderingly salty, briny gildas and (the showstopper) a fried calamari sandwich with garlic aioli oozing over the edges of the crusty bun.
Order this
I couldn’t keep my hands off Bar Flor’s Peschiole Martini – a sugary, tangy combination of gin, vermouth and pickled peach liqueur.
Time Out tip
Don’t get so carried away with pintxos that you have no room for a slice of Basque cheesecake at the end of the evening.