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26/02/2024
Have you tried a calçot yet?
We’re serving them at our restaurants (while stocks last) grilled, charred and dipped in romesco sauce or cooked in tempura.
Or at our final calçotada supper club of the year on Wednesday 28th February at our Battersea and Richmond restaurants where you can enjoy them as part of a 3-course meal washed down with traditional porrons of wine. Tasty and lots of fun!
Find out more here:
https://www.brindisakitchens.com/calcotada-2024/
22/02/2024
Enjoy a slice of our classic Spanish tortilla. We cook ours the authentic way, long and slow over a low heat, to get all the flavours to meld together.
Served with a garlicky dollop of alioli - it’ll remind of you everything you love about classic tapas.
20/02/2024
The calçot season is nearly over. 😢
Join us tomorrow and next Wednesday for our legendary Calçotada supper clubs (now in their 10th year!) at Battersea and Richmond and enjoy specials celebrating these unique mellow onions at all locations until the end of the month at Brindisa Tapas.
More info here:
https://www.brindisakitchens.com/calcotada-2024/
18/02/2024
Our Brindisa Tapas chefs went to visit one of our longstanding suppliers in Extremadura, Senorio de Montanera, who are dedicated to the production of a unique product.
We love them so much because their artisanal production processes are based on the quality of an extraordinary raw material as well as the mastery of their expert hands.
On the dehesa, the black pigs are raised and fattened in the wild with acorns for 10-12 weeks. Their meat is then used to create so many delicious products such as nutty tasting salchichon or the legendary Iberico DOP ham (with meat cured for 3 years). While each ham produced is unique, they all have a savoury aroma, complex flavour and long, lingering aftertaste.
Since we hand carve the hams to order at our restaurants, they had a super fun carving competition - go and taste our Senorio de Montanera range in any of our sites to guess who won!
10/02/2024
Run out ideas for what to do with little ones during half term? This Feb holiday kids eat free at our restaurant*.
From mini chorizo and egg to homemade fried chicken or Catálan coca ‘pizza bread’ with a scoop of ice-cream to finish things off, our platito will delight even the fussiest eater.
Book your table here:
https://www.brindisakitchens.com/book-table/
*Kids eat free from 12-5, Monday 12th February to Friday 16th February
Max of 2 kids (under the age of 8) per adult for a table of up to 6
31/01/2024
Getting ready for the first 2024 calçotada at Brindisa Tapas today at 7pm.
We brought this tradition over to the UK 10 years ago and have celebrated ever since. This year we’re hosting calçotada at our Battersea and Richmond restaurants every Wednesday until Feb 28th.
You can enjoy calçots washed down with wine poured from a traditional porrón as part of a three course meal priced at £65pp.
Find out more here:
https://www.brindisakitchens.com/calcotada-2024/
29/01/2024
On the menu at Brindisa Tapas our delicious Fabada Asturiana, a classic stew from Asturias made with Fabas de Lourenza beans.
We use faba beans grown by Teresa Recalde in the green highlands of Lugo. The new season beans were harvested in Autumn 2023 and their freshness means they only need simple cooking with some chorizo, morcilla (Spanish black pudding) and panceta.
Topped with a guindilla chilli it’s full of hearty bold flavour and will keep you warm until Spring!
Book now to try it!
https://bit.ly/3NqDe1g
27/01/2024
What’s fluffy but crisp? Light but full of flavour?
Buñuelos de bacalao, on our picoteos section at Brindisa Tapas.
These delightful salt cod fritters are served with a simple tartare sauce to really bring out the unique fish taste. All that’s left to do is dip and eat!
https://bit.ly/2YqPquf
25/01/2024
We’ve been dusting off our wine cellar and we found some gems we would love to share with you. Like this Peixes da Rocha 2016, our wine of the week.
It comes from a traditional 60-year-old vineyard in Galicia. High in the hills, it’s an Atlantic-influenced area, planted with a variety of red and white grapes such as Mencía, Mouraton, Grao Negro, Garnacha Tintorera, Bastardo, Sousón, Godello, Doña Blanca, Colgadeira and Palomino. A proper field blend.
While the region is known for white wines, we love this red. It’s fragrant, spicy, fresh, low in alcohol and has no oak influence.
A cracker!
https://bit.ly/2YqPquf
23/01/2024
We’ve been hosting our calçotada festival, dedicated to the seasonal calçot, for 10 years now. 🎉
It might look like a humble onion, but the mellow taste when grilled until charred and then dunked into romesco sauce is divine. Wash them down with traditional porons of wine - there’s an art to drinking from them!
Join us and celebrate this Catalan tradition at our Supper Clubs - starting on Wednesday 31st Jan and every week through February at Brindisa Tapas Battersea and Richmond.
Regulars will know - prepare to get messy (don’t worry, we’ll give you bibs), have lots of fun, meet fellow foodies and enjoy a 3 course meal.
Find out more at the link here:
https://bit.ly/3tPe3jU
19/01/2024
Have you tried our classic grilled chorizo served on toasted bread with piquillo peppers and a healthy handful of rocket? It’s so popular you’ll find it on the menu at all of our restaurants.
The sweet and mild but intense tasting pepper really compliments the rich taste of chorizo. Our unique peppers are sourced from the Lodosa DOP in Navarra where they’re roasted whole before being peeled by hand.
https://www.brindisakitchens.com/
17/01/2024
We cook our butter beans from scratch to make sure lots of flavour is absorbed and giving a soft, melting texture when finished. These are being prepared for one of the new vegan dishes going on our menu this week - Cazuela de Judiones. It’s a seasonal stew of beans and nora peppers with vegetables.
Tempted? You can also try Berenjena Frita, wonderfully crisp deep-fried tempura aubergine slices, drizzled with orange blossom honey and chilli oil. Or Pan de coca con espinacas a la catalana with hand-stretched coca flatbread topped with spinach, raisins and pine nuts.
Plus you can enjoy all of our other seasonal dishes and tapas classics.
https://www.brindisakitchens.com/
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What people say
Tapas Brindisa Battersea is a must-visit breakfast & brunch restaurant in Circus West Village, London. The restaurant is situated by the banks of the river Thames and offers a stunning view of the iconic Battersea Power Station. The ambiance of the restaurant is warm and welcoming, making it an ideal place to start your day.
The menu at Tapas Brindisa Battersea is carefully crafted to offer a range of delicious options that will satisfy any palate. The tapas and seasonal bigger plates are made using high-quality ingredients such as chorizo, fine anchovies, bomba rice, iberico pork, fresh fish, and seasonal vegetables from Spain and the UK. You can also choose from a range of farmhouse cheese, charcuterie, and hams that are all ready for the asking.
One of the best things about Tapas Brindisa Battersea is their commitment to offering an authentic Spanish dining experience. You can pair your meal with sherries, vermuts, wines, cavas, and beers that are sourced directly from Spain. The staff at Tapas Brindisa Battersea are knowledgeable about Spanish cuisine and will be happy to recommend dishes or drinks based on your preferences.
Overall, Tapas Brindisa Battersea is a fantastic breakfast & brunch restaurant that offers delicious food in a beautiful setting. Whether you're looking for a quick bite before work or a leisurely brunch with friends or family, this restaurant has something for everyone.
