Recent social media posts
26/05/2026
A look back at La Temporada 05: de Espetos 🔥
An evening we won’t forget in a hurry.
We travelled to the coast of Málaga without leaving Coal Drops Yard - sardines on the parrilla, smoke in the air, and the spirit of the espetero alive at every parrilla.
This is what La Temporada is all about: the moments in the Spanish culinary calendar that deserve to be felt, not just eaten.
Thank you to our executive Chef Francisco José Torrico for drawing on the spirit of the Espetero.
21/05/2026
At Parrillan, it all starts with Para Picar.
Dishes made for passing around the table.
In Spanish, “para picar” means ‘for nibbling’. But really, it’s about eating slowly and sociably.
Order for the table, stay longer than planned.
11/05/2026
Just 2 days to go! 🔥
La Temporada 04: de Espetos arrives this Wednesday!
Espetos season begins in May, when sardines are at their best in the warm Mediterranean waters. Born on the beaches of Málaga, this tradition started with fishermen grilling their fresh catch over open fires by the sea.
Now, we’re bringing that tradition to Parrillan Coal Drops Yard; smoky sardines and fire cooking in the heart of London 🤩.
See you on Wednesday!
29/04/2026
Just two weeks to go 🔥
Smoke in the air, sardines on the grill, a glass in hand - La Temporada de Espetos is almost here!
On Wednesday 13th May at Parrillan Coal Drops Yard, we return to celebrate the season when sardines are at their very best.
Skewered and cooked over open flames, just as they have been on the shores of Málaga for generations.
If you haven’t got your tickets yet, now’s the time!
Head to the link in our bio 🎟️
17/04/2026
Smoke in the air, sardines on the fire, a glass in hand 🤩
On Wednesday 13th May, Parrillan returns with La Temporada at Coal Drops Yard - this time, turning to the shores of Málaga for La Temporada de Espetos.
A celebration of the season when sardines are at their best, skewered and cooked over open flames as they have been for generations.
Expect an evening of terrace dining, wood smoke, and the easy rhythm of Spanish summer; inspired by the espeteros of the Andalusian coast, where this tradition began and still lives on.
Join us to mark the start of espetos season.
Head to the link in our bio to book your ticket 🎟️
07/04/2026
We have some very exciting news!!
We have reopened our outside terrace at Parrillan Borough Yards🤩
You can now dine al fresco, with a refreshed menu of seasonal dishes for grilling on our sun-drenched courtyard terrace.
Head to our bio to book or walk-in.
See you soon🌞
05/03/2026
Piquillo peppers, ali oli.
Slowly in a terracotta dish in the wood-fired oven, the peppers are finished with just a drizzle of Martiniega olive oil to let the ingredient shine.
On the menu at Parrillan .
25/02/2026
Blue skies have us dreaming of al fresco dining on the terrace. 🌞
Parrillan will reopen for spring on Thursday 12th March.
12/02/2026
La Temporada de Cardo 🍃
Last week, we gathered at Parrillan to celebrate cardo - a hyper-seasonal winter vegetable from Navarra.
Inspired by Barrafina Senior Head Chef Ignacio García Vicente’s family traditions in Corella, the evening began with warm cardo with almonds and Ibérian paletilla, chargrilled Spanish artichokes, followed by rabbit shoulder and presa Ibérica with cardo romesco, and a fresh cardo and beetroot salad.
An inventive caramelised cardo tart with vanilla and olive oil ice cream rounded out the night on a sweet note, showcasing the versatility of this wonderful ingredient.
Thank you to all our guests, and of course to our wonderful team for making the evening so special! ❤️
10/02/2026
This Valentine’s Day, gather around the hearth at Parrillan Borough Yards, where our chefs cook over the open flame.
There is no set menu; guests are invited to choose from our winter à la carte of flame-cooked dishes. Highlights include a charcutería board, txuleta (dry-aged ex-dairy beef), chargrilled leeks with picada and jamón serrano, followed by a silky olive oil chocolate mousse to finish.
For guests celebrating in groups, we have a few larger tables remaining, with celebratory Spanish sharing dishes to enjoy together.
Book at the link in our bio.
10/02/2026
This Valentine’s Day, gather around the hearth at Parrillan Borough Yards, where our chefs cook over the open flam.
There is no set menu; guests are invited to choose from our winter à la carte of flame-cooked dishes. Highlights include a charcutería board and olives, txuleta (dry-aged ex-dairy beef), chargrilled leeks with picada and jamón serrano, followed by a silky olive oil chocolate mousse to finish.
For guests celebrating in groups, we have a few remaining larger tables, with celebratory Spanish sharing dishes to enjoy together.
Book at the link in our bio.
29/01/2026
Whole brill from the grill at Parrillan
We prepare our brill by dousing it in Agua de Lourdes (Basque dressing named after the healing spring for its miraculous effect on flavour) before grilling it in fish cages over coals.
It’s then finished with a pippara emulsion, for a touch of heat.
12/01/2026
NEW WINTER MENU
With Parrillan Borough Yards’ outdoor terrace closed for winter, we’re pausing tabletop grilling. Instead, all dishes are prepared by our chefs over the open flame.
This season’s menu celebrates the elemental flavours of the Spanish asador. Premium cuts of pluma Ibérica and ex-dairy txuleton, their edges charred and fat beautifully caramelised, and whole brill and mackerel doused in Agua de Lourdes as they hit the coals.
These sit alongside a new selection of para picar, including bread and butter topped with smoked leek ash, Asturian cider braised choricitos and charred piquillo peppers with alioli and sides of cucumber salad with ajo blanco and shredded cabbage dressed with muscatel.
For desserts, there’s olive oil chocolate mousse, smoked Idiazábal cheesecake, and pantxineta - a classic Basque cake of puff pastry, almond pastry cream, and toasted almonds.
Book lunch or dinner at the link in our bio.
09/01/2026
Our weekend wine recommendation: Las Dos Ces, an elegant cherry red Bobal from available by the glass and bottle. One that pairs perfectly with our Pluma Ibérica and dry aged ex-dairy Txuleta.
07/01/2026
La Temporada del Cardo 🍃🍃🍃
Join us on Wednesday 4th February at Parrillan to celebrate cardo - a prized winter vegetable from Navarra, northern Spain, closely related to the artichoke. Unlike its leafy cousin, it’s the naturally sweet and tender stalks that are treasured, protected from frost through traditional winter cultivation where each plant is covered with soil.
For Senior Head Chef Ignacio García Vicente of , cardo is deeply personal. Growing up in Corella, he watched generations of his family cultivate this ingredient and produce Martiniega olive oil, now used across Barrafina and Parrillan restaurants.
The £70 set sharing menu will include dishes such as warm rainbow cardo with almonds and Iberian paletilla; chargrilled Spanish artichokes with shallot vinaigrette and allioli; chargrilled rabbit shoulder and pluma Ibérica with cardo romesco; and a fresh raw cardo salad with roasted beetroot and pomegranate vinaigrette.
To finish, a caramelised cardo tart with salted caramel and custard, served with vanilla and olive oil ice cream.
An optional wine flight featuring pours from Navarra and the surrounding regions of Rioja and Aragon will also be available on the night.
Link in bio to book!
19/12/2025
Festive opening hours ✨
Parrillan Borough Yards will be closed from 21st - 29th December and on January 1st.
We’ll be firing up the grill and ready to welcome you on the 30th and 31st December.
Wishing you all a wonderful festive season.
💙
18/12/2025
Txuleta is prized for its depth of flavour, generous marbling and golden-hued fat, shaped by time and open pasture.
Carved from the bone and sliced for the table, it’s a Basque classic made for sharing.
🔥
Address
Coal Drops Yard Stable St, Kings Cross
London
N1C 4DQ
To get to Coal Drops Yard Stable Street in London, there are several options for public transport available. You can take the train and get off at King's Cross Station which is a 10-minute walk from the location. Alternatively, you can take the bus and get off at Granary Square or York Way which is also a 10-minute walk from the place.
If you prefer to drive, you can use the A201 road and turn into Stable Street where the restaurant is located. There are paid parking options at Coal Drops Yard car park nearby.
For the Bar & Grill and barbecue restaurant, it is best to check online for specific parking and transport information as their location may be different from Parrillan's.
Opening Hours
| Monday |
12pm - 10pm |
| Tuesday |
12pm - 10pm |
| Wednesday |
12pm - 10pm |
| Thursday |
6pm - 10pm |
| Friday |
12pm - 10pm |
| Saturday |
12pm - 10pm |
| Sunday |
12pm - 10pm |
Alerts
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What people say
Parrillan is a must-visit bar and grill, barbecue and Spanish restaurant located in Coal Drops Yard Stable Street. The team behind Barrafina has done an excellent job with the menu, which offers a variety of dishes that are sure to satisfy any craving. From the pintxo de tortilla to the chargrilled peas and Espinaler pepper, every dish is bursting with flavor. The Arroz Caldoso, soupy rice cooked with tomato, garlic, shallots, saffron and brandy, served with whole lobster and mussels is a must-try for seafood lovers. The wood-fired oven-prepared Arroz de primavera with asparagus, fresh peas & courgette served with alioli on the side is another highlight of the menu. The Escalivada dish is also worth mentioning; it features chargrilled peppers, shallots and aubergines served with crispy coca bread and alioli. With such an impressive menu and great ambiance, Parrillan is definitely worth visiting!
