Daily Mail
Tom Parker Bowles hailed an “absolute Iberian gem” – “laid-back, unpretentious and sensibly priced” – from bothers Ali and Mo Razavi (of nearby Halisco and Anakuma) and Ian Swainson, a former head chef at The Pass.
Croquettas, “impeccably fried and gently oozing”, are followed by “sublime” prawns in garlic butter and “gloriously fresh” torched mackerel on a neat pile of smoked cod’s roe,
“It’s not just fish that impresses. Rib of beef is slow-cooked until transformed into a wobbling lozenge of pure bovine bliss”, coated with a sticky red wine reduction and served with lightly acidic tomatoes. “It’s one hell of a dish, demanding the plate be licked clean.”
Tom Parker Bowles - 2025-05-11
