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Iggs has been around since 1989 offering accomplished Spanish cooking just off the Royal Mile. The interior is smart, with subtle variations on the red & yellow of Spain’s national flag, while
the kitchen combines Iberian rusticity with real culinary skill. At dinner, this is evident in a starter of roast quail on spiced lentils, also in a main of slow-cooked, marinated rabbit with
orange, roasted vegetables & Rioja jus. The menu is tilted towards meat, game & seafood, but vegetarians are reasonably well served by the likes of confit artichokes, asparagus, celeriac
& beetroot with romesco sauce or roasted sweet potato with thyme & lavender, rocket salad & sunflower seed dressing. Tarta de Santiago & crema catalana are typical desserts. To
drink there is an impressive selection of Spanish wines & sherries. Sibling Barioja, next door, deals in tapas.
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