A go-to for produce geeks chasing their jamón fix, Brindisa is a by-word for the finest Spanish comestibles. This South Ken branch is mercifully free from gastronomic pontificating, with no-nonsense tapas coming thick and fast in the open-fronted dining room (tiles, whitewashed walls, crammed-in tables). Think simple when ordering: platters of acorn- fed ham and chorizo, Gordal olives stuffed with orange, flavour-bomb boquerones or blackened Padrón peppers all shine, while albondigas con sepia (meatballs with cuttlefish) aren't far behind. More creative efforts such as baby octopus buried in salty samphire can be variable, but traditional desserts are unmissable – try the cold rice pudding with caramelised milk ice cream. With sought-after pavement tables, ample standing room at the bar and a newly minted ‘charcuteria' alongside, pit stops for a sherry and some meaty nibbles are a must.
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