Barrica

Barrica Restaurant Review:

London has embraced tapas with all its heart, which is hardly surprising given the high standards of places like Barrica. The setting is noisy, with tiled floors and wooden tables and chairs, but the atmosphere is terrific. Tapas are classically inspired, cooked with care by James Knight, who learned his trade at Spanish restaurant Moro. Expect cured meats like acorn-fed jamón Ibérico and cured pork sausage, char-grilled squid and breaded pig’s trotters; and Manchego and Picos cheeses, and fried potatoes and char-grilled leeks. The owner is a wine importer, so this is the chance to try some first-rate but unknown wines and sherries, with grape varieties like Albariño and Godello proving real hits. Service is delightful; the staff are happy to explain the wide-ranging inspirations from all over Spain; the place is laid back and you can eat little or much.