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Barrica is the real deal. It looks and feels like a genuine Spanish hangout (classic chequerboard floor, marble-topped bar, hams hanging from the ceiling), it refuses to peddle touristy clichés and it also eschews the flashy gastronomic strokes of the Iberian new wave. Instead, the emphasis is on no-nonsense traditional tapas designed for the everyday Spanish palate. Nibble on zanahorias (Seville spiced carrots), white asparagus and pickled aubergines before taking on the likes of char-grilled squid, braised veal cheeks with Pedro Ximénez, or pork and oxtail albondigas (meatballs). There’s also an enormous selection of artisan cured meats (lomo, cecina, morcilla bellota) and regional cheeses (villarejo, bleu-veined cabrales, semi-soft garrotxa), with basic sherry-pairing suggestions to match. Reports of service are mixed, although the deliberately laid-back attitude often adds to the charm.
020 7436 9448
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