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Best Balsamic Vinegar in Burgess Hill

There is only one restaurant
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Plaza Uno
99/100 (2020 ratings)
Restaurants
Gluten Free Options
Vegan Options
European
Mediterranean
Mediterranean
Spanish
Spanish
European
Vegetarian Friendly
Gluten Free Options
Vegan Options
Vegetarian Friendly
Dinner
Lunch
Brunch
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QUESTION: Oak barn
Calamares
Tapas
Prawns
Pomelo
Cider
Balsamic Vinegar
Gambas Al Ajillo
Tapas
Chicken Wings
Calamari
Seafood Paella
Calamari
Sit down
Mediterranean
Spanish
European
Seating
Table Service
Wheelchair Accessible
Accepts American Express
Serves Alcohol
Highchairs Available
Full Bar
Digital Payments
Free Wifi
Accepts Credit Cards
Outdoor Seating
Reservations
Accepts Mastercard
Accepts Visa
Dinner
Lunch
Drinks
Brunch
Mid-range
"What a find! Absolutely brilliant family run restaurant with beautifully cooked, fresh & delicious food, and great friendly service. With the sun..."
Mark Green
"Authentic Spanish food! 10/10 would recommend. The food is fantastic, feels like I’m in Spain (I visit regularly as I have family living in..."
Katy C.
"Great food and great service. Lovely little restaurant with friendly..."
Chrissie Sherwood
"Tapas style food was very good and the service was excellent. It gets very noisy when it is busy so you have to almost shout to hold a conversation..."
Salma A Muhammad
"Amazing staff, amazing food, looking forward to going back! Also, good naturally gluten free..."
Amy
"One of our favourite restaurants in the area! Run by a lovely family it is amazing, the food is a cut above the rest, by far the best tapas in the..."
Jayrell
"Fantastic authentic food , great service and lovely..."
ZAELECTRICAL -CONNECTSEO
"Best restaurant in Mallorca! In our 4 day stay in Port de Pollenca we spent 2 evenings here. The staff are fantastic and very knowledgeable. The food..."
Steve Upton
"Lovely evening with the kids , service is really good , really friendly restaurant manager/owner , the paella was..."
Rob
"We had lunch at Plaza Uno on a recent visit to see friends in Burgess Hill. It was the second time we’d eaten at the restaurant, and the food and..."
Adam Pescod
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