After extensive renovations Spanish restaurant group, Brindisa Kitchens, has relaunched its Shoreditch restaurant, Tramontana, as Tapas Brindisa. I dropped by the launch party last night. I was impressed with the new digs (loved the massive marble bar) and couldn’t get enough of the food on offer. The sliders with the morcilla mixed in with the mince were irresistibly delicious. The paella was maybe the best I’ve ever tried (for real).
I think I might have just stumbled upon the BEST sangria in London. (Until I’m proven otherwise, that will be my official statement. But you’re very welcome to prove me wrong any time, I have plenty of time that just opened up for sangria tasting!).
A friend of mine had been visiting and was more than a little bit into Spanish food as she was just back from a work-trip to sunny Spain. So, where to head but to Brindisa, one of London’s top players in terms of Spanish food?
A true bet any time you're craving some excellent tapas!
![Zomato]( "Recensione")
Brindisa in Borough Market is one of my favourite restaurants in the whole city - nay, the world - when I used to live in London Bridge I used to go so often we were on first name terms with the staff, had "the usual" favourites and always got a good table, fast. I love that place, so when I heard about a special lunch menu at the sister branch, Tramontana in Shoreditch , I knew I had to try it out. The Calçotada is an annual Spanish festival celebrating calcots, which are essentially large spring onions, from Catalunya in northeastern Spain. The set menu is served Saturday and Sunday lunchtimes in February and March, when calcots are at their best. The calçots are cooked on a fire until charred, steamed in newspaper then served in bunches for the table to share. You peel off the blackened skin with your fingers and dip them in a tasty romasco sauce. It's simple, delicious and very messy: we sat down to a chilled glass of cava and put our bibs on to get stuck in. After having about a dozen each, we moved onto the meat platter piled high with butifarra sausage, presa iberica ham, tender lamb chump and grilled chorizo. For side dishes, we were served grilled artichokes, roasted peppers, baked potato and toast with a good, strong aioli. For dessert we had the Spanish version of crème brûlée, crema catalana, and finished with double espressos.
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