The restaurant is showcasing the best of Spanish and British produce - cooked in classic Spanish methods - overseen by Head Chef Urko Gochi (Barrafina Coal Drops Yard and Sabor). Working with favoured suppliers and directly with fishermen to bring in sustainable, hard to come-by catch, daily, for a menu that changes in accordance with what comes in. Ingredients includes: Galician oysters, Mediterranean spiny lobster and sea urchins. There's also a few meat and veggie options using ingredients such as Galician dairy cow steaks and ceps.
As a consequence of social distancing and the removal of some of Barrafina’s traditional red leather bar stools the restaurant accommodates just 16 covers on the ground floor around the counter. Downstairs, the private dining room is available for a further 16 covers.
Catch of the day
Super Banderilla Marisqueria with quail egg, piquillo and bocconcini peppers, anchovy, Manzanilla olive & a smoked razor clam, cockle, mussel and tuna; Centolla, or spider crab soup and served in the shell and whole fish to share, either grilled on the Josper or filleted and cooked on the plancha.