Born out of Monika Linton, the founder of Brindisa’s love of Spain, the Brindisa brand is now in its 30^th year. Brindisa started off as a brand that imported cured meats, hams, cheeses, olives and more from Spain and selling to chefs and shopkeepers across London and beyond. In 2004 they opened ‘London’s first traditional, no-reservation tapas bar’ in Borough Market. Fast-forward to 2020 and Brindisa has five restaurants, in London Bridge, South Kensington, Shoreditch, Battersea and Soho!

I first visited Brindisa, Soho in the summer and since have been back twice more and an additional time just for the olives, yes they really are that good! I’ll admit, I do daydream about food probably more than the average person and definitely more than is healthy for my waistline, but I am not exaggerating when I say I have never daydreamed about dishes as much as I have about the ones at Brindisa. It is not normal to be excited about going to a restaurant weeks in advance of going, but who wants to be normal anyway?

Back in the summer for my first visit we were lucky enough to sit on one of the two tables outside, which seeing as it’s right of Carnaby Street, is excellent people watching (Bill Nighy walked right past me). Reminiscing on eating dinner outside is making me seriously miss those summer nights! The main word I’d use to describe the restaurant itself is SMALL, small space full of lots of small tables (problematic when you order a million plates of food). The restaurant is long and narrow and every time I’ve been in there it has been packed, moving past people is like a very difficult jigsaw puzzle. Despite the size the feel of the restaurant is bright and airy with warm wooden furniture, white tiles, stylish hanging light fixtures and green accents from plants dotted on shelves. If you can, get an outside seat (in summer), and second best is the window seat, because who doesn’t love people watching.

Anyway, who fancies hearing about the food? After writing this I’m going to have to book myself in for another meal…So I’m not one to tell you what to order (that often), but if you don’t order the Perelló Gordal Olives stuffed with orange, I will be very very upset with you. They are the best olives I have ever ever tasted by a mile, you can thank me later. I may have got ahead of myself here, the Pomegranate & Rosemary Gimlet is very tasty, oh and they go great with the olives…just saying! Before we continue I must confess that every single time I have been I have ordered the same plates, they are just too good. I promise I will go back a forth time and try something new!

After the legendary olives, we order the Croquetas de Jamón, the Iberian ham croquettes. They have a thin, crispy and beautifully golden outside and a smooth rich delicious béchamel inside. The perfect hangover food, if you are bouji as hell! Next up is something that I would include in last meal on earth (after the olives obvs), Gambas Al Ajillo – king prawns with chilli, garlic and olive oil. Top tip: you are going to want to order extra bread to mop up the insane deliciousness that is this oil. If you love garlic as much as I do you will think you have died and gone to heaven! They arrive at the table bubbling away, the rich sweetness of the prawns with the intense garlic and chilli is something you will be daydreaming about for weeks to come, trust me!

We can never choose between the Charcuterie Selection and the Cheese Selection, so naturally we always get both, why not? The Charcuterie Selection features Salchichón, lomo doblado, sobrasada, chorizo, picos de pan & pickles. My favourite is the lomo doblado raised on acorns and the fat just melts in your mouth, and my least favourite from the board is the sobrasada which is a paprika-spiked raw cured sausage that is eaten like a pâté and just isn’t to my taste. The Cheese Selection is made up of Cabra del Tiétar, Moluengo, Valdeón & Villarejo, house breads, quince, tomato chutney & fruit. The Moluengo has a beautiful silky texture and is covered in vegetable ash which gives it a slightly spicy taste. The Valdeón is a delicious strong spicy blue cheese that is smooth and rich. The Villarejo is a Manchego style cheese encased in dried rosemary leaves and is really yummy with the quince and tomato chutney!

You’d think we were full at this point (we were), but then we also got the Txuleta rubia gallaga 500g Galacian rib-eye steak with padrón peppers and rock salt. Unlike British steak, these cows can be raised to as old as 18 which creates a seriously intense beefy flavor from the more mature fat, although not as tender as your usual fillet.

Long story short(ish) olive Brindisa very very much, and you should too!