The menu is developed by Barrafina’s Executive Chef, Angel Zapata Martin - previously at Santi Santamaria’s three Michelin-starred Catalan restaurant, Can Fabes in Barcelona - and has been inspired by favourite Ibicencan restaurant, C’an Pilot.
Order from a list of para pica such as Cantabrian anchovies, Presa Iberica or a DIY Pan con Tomate - ahead of the main grilling course. For the parrilla, there's a choice including 50-day aged Rump steak, diver caught scallops, artichokes and milk fed lamb’s kidneys - alongside a short list of brochetasm, sides and salsas. All washed down with Spanish wines or choose from a list of sherries, Estrella Galicia beer, and gin and tonics.
Parrillan was designed by Andy Martin Architecture, with a nod towards Mediterranean terraces whilst staying true to its industrial hertitage and location on the banks of Regent’s Canal in King’s Cross.
Eating out, good grilling