Part of the three-tiered tapas empire on the corner of Old Brompton Road, Tendido Cero is the mid-market companion to Capote y Toros’s informal sherry and tapas bar and the fancier Cambio de Tercio across the road. This venue distinguishes itself by having the formality of white tablecloths and good Spanish service, yet a more relaxed and innovative menu that also remains faithful to the old favourites. Bright pink and sandy coloured decor – bordered in fine weather by the open frontage and tables on the pavement – imbues the restaurant with a genuine Mediterranean feel.
Chorizo in northern Spanish cider, and prawns in garlic butter were both classics done very well; the prawns especially had a soft infusion of garlic flavours through a rich butter sauce, which turned a simple crustacean into something sublime. Asturian fabada was lighter than the traditional recipe, but the waiter explained that the kitchen has tailored the dish to the tastes of its west London market over the years. The epic wine list is inspiring and intimidating in equal measure; organised by region, it opens with a map of the Iberian peninsula to help you navigate it.
|Venue name:||Tendido Cero||Contact:|
174 Old Brompton Road
|Opening hours:||Tapas served noon-3pm; 6.30-11pm Mon-Thur, Sun; noon-3pm, 6.30-11.30pm Fri, Sat|
|Transport:||Tube: Gloucester Road or South Kensington|
|Do you own this business?|
You may be interested in:
Average User Rating
2.1 / 5
- 5 star:0
- 4 star:2
- 3 star:1
- 2 star:1
- 1 star:4
I don't noramally write reviews but on this occassion I feel I have to. It has been a very long time since I had staff rushing us to finish our meal, the way they had, unpleasant is understatment, the ironic thing is that 12.5% service charge is added to the bill. If you throw customers out because you need the table (apparently there are two seatings time) do not have the face to add the service charge! food was good but for those prices you may experience the real thing and go to Spain!
Pretty good food but similar to others' experiences regarding the service and the price - very expensive for what it is, and they're way to keen to get rid of you once you're finished. I had my glass literally taken from my hand as I finished it, which is poor service anywhere, let along at the prices they charge. I love Spanish food and most of what we had was good, but the service was unpleasant and to be honest it's not worth it.
I reserved a table at Cambio de Tercio and got even a call back to confirm my reservation from Cambio de Tercio phone number. When we turned up, I was told that I was confuing myself because my reservation was at Tendido Cero, so they sent us across the road (the restaurants are part of the same company). This is extremely unprofessional and enough to put me off but being with friends from outside London I did not want to ruin our night out. The tapas at Tendido Cero were greasy, heavy and extra-salty. The "new" patatas bravas are an insult to this simple great dish of Spanish tradition...why cover individual weird shaped potatoes with what was probably supposed to be an aioli but in reality was a heavy scoop of mayonese? Paprika was barely there...the worse interpretation ever of a classic. The only good thing was the wine, they have a good list. If you must go to these joints on Old Brompton Road, just have a glass at Capote y Toro and avoid the food, it's definitely not worth.
marvellous food and service , the new patatas bravas the prawns the whole thing from the young attentive waiters to the pimento padron was superb
Excellent food, but... Never have I encountered staff so eager to evict their customers after payment. Shame, as the experience before then had been enjoyable and the menu imaginative.
The food is not bad, but seriously overpriced, especially as they are prone to "boost" the bill by adding extra food abd extra wine. This has happened to me twice in a week in the same restaurant (a bit strange to be a one off error), also I made it aware to the manger, and he told me NOT TO GO THERE EVER AGAIN. And I will follow his suggestion, as this is London and there are more restaurants than people, so if this is the attitude that they have managed to grow over the 9 years of business, I don't want to imagine how they cook the food.