Ibérica Farringdon

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.

While Ibérica might now be a national chain it manages to retain the vibe of a local neighbourhood restaurant that is filled with the lively chatter of regular diners every night of the week. The Farringdon branch is set in a beautifully converted building dating back to 1874. Just a stone’s throw from Farringdon station, the central location makes the ideal spot to meet friends after work or for a long weekend meal when you don’t want to travel too far.

Interiors are a mix of original Spanish tiles and moody dark wood with prints of Goya and Velázquez dotted across the walls – a combination which evokes with atmosphere of Old Spain. At the front you’ll find the restaurant’s iconic fifteen-metre-long bar which is perfect for drinks and snacks, while the main restaurant is furnished with mix and match tables that make a relaxed spot to enjoy the kitchen’s top-class tapas from.

With Michelin starred executive chef Nacho Manzano at the helm, the kitchen runs with a line-up of hearty Spanish fare that’s been given a contemporary twist. Kick things off with artisan meats and cheese - like slices of sharp Manchego or punchy sobrasada spread thickly on toast with a drizzle of honey – before moving onto tapas dishes that are categorised into classics, veggies and meat and fish. Favourites from the traditional combos include whole grilled wild tiger prawns, Serrano ham croquetas (handmade to Nacho’s grandmother’s own recipe) and a potato and onion tortilla. Top picks from the vegetable section run from a cabbage steak with horseradish and almond cream through to charred aubergine with fragrant herbs and a lentil vinaigrette. For meat eaters there’s steak with baby potatoes and asadillo sauce or free-range Iberico pork served with mojo sauce among other tempting combinations.

Traditional Valencian-style paellas complete the menu, with a choice of chicken and vegetable or seafood – which comes with prawns, squid and langoustine.