Ibérica Victoria

Spanish powerhouse Ibérica has moved tapas on from a tick list of ordinary nibbles to specialities worth toasting with a glass of vintage cava. The group’s executive chef Nacho Manzano (winner of three Michelin stars) directs the kitchen, reprising his own signature dishes and putting them alongside some new-century tapas. Current Ibérica classics range from a gazpacho of red berries, beetroot and anchovy to spring onion tempura with lemon aïoli and soy, an oxtail ‘sandwich’ with potato cream, and near-legendary chorizo lollipops with pear aïoli, while the selection of cheeses, cured meats and preserved fish honours Spain’s centuries-old gastronomic traditions. Meanwhile, set menus and sharing dishes (including various paellas) provide another way in to the experience. Drinks cover the spectrum of Spanish booze from beer, cider and sangria to bespoke G&Ts, vermouths, countless sherries and sparklers by the glass.

Combining the food of Michelin starred chef Nacho Manzano and the design of internationally renowned architect Lázaro Rosa Violán, Ibérica Victoria is one of London’s most stylish foodie destinations. The restaurant itself is found within the iconic Zig Zag building and has been decorated in calming muted tones with a mix of upholstered furniture, low-hanging industrial-style lighting and open shelving displaying authentic Spanish ceramics.

Executive chef Nacho grew up in La Salgar in the northern Asturias Mountains of Spain and much of his inspiration comes from the time he spent learning to cook alongside his grandmother and mother. His passion for produce is evident throughout the ingredient-led menu that heroes some of Spain’s finest exports. This is particularly evident in the restaurant’s Iberico section where you can sample award-winning cuts of 100% pure-breed black Iberican pork. To get the full experience plump for the tasting platter that allows you to try some of everything.

The menu’s main focal point is tapas – which ranges from classics through to contemporary twists on traditional recipes. Crowd-pleasers include padron peppers with sea salt; grilled octopus with potatoes; and whole barbecued tiger prawns. Elsewhere firm favourites run from an ingenious plant-based dish that combines harlequin pumpkin with seeds, nasturtium leaves and kumquat through to Crispy Chicken with Trinxat, a typically Catalonian dish of mashed potatoes, savoy cabbage and lardons served with chicken jus and pak choi.

For something more substantial there’s also a choice of paellas which are made in a dry Valencian style and feature that signature crunchy base that is satisfyingly intense in flavour. Pick between chicken and vegetables or seafood. 

Come dessert you’ll have the choice of sweets like flourless chocolate cake, churros with chocolate and a caramelised Spanish rice pudding.

The top-class food is coupled with sweet service and a far-reaching drinks list that help to ensure a fully-rounded experience whenever you visit.