LONDON - CANARY WHARF - IBÉRICA - (POST 1)

Jan 1, 2016
2 min read

Updated: Jan 23

IBÉRICA CANARY WHARF

UPDATED APRIL 2025 - CLOSED

Chef Nacho Manzano is the chef of the three-star restaurant Casa Marcial in Arriondas and the one-star restaurant La Salgar in Gijón. Both are in the northern Spanish region of Asturias. He has created the hot and cold tapa menus.

The open kitchen lets you see all the action as it happens, and the bar offers a good selection of classic and signature cocktails, gin tonics, sherry, sidra, jugs of sangria, and a few beers.

There is also an Ibérica Delicatessen where you can see the famous Jamón Ibérico de Bellota (from the very best acorn-fed Iberico pigs) being hand-carved to order (take-away is also available here)

Once inside the tiny entrance, you will be surprised at how huge it is, spread over two floors with a split mezzanine level. Still, because of the excellent design by Barcelona-based architect Lázaro Rosa Violán, you never feel you’re in a cavernous space.

Calamar fresco frito con alioli (Fried fresh squid with alioli)

Don Bocarte Anchoas - (Anchovies)

Bacalao braseado con salsa vizcaína (Seared cod with Vizcaína sauce)

Gambas a la plancha con setas (Grilled prawns with mushrooms)

Arroz negro cremoso con calamar, gambas y alioli (Creamy black rice with squid, prawns and alioli)

Trio of Ibericos

Puro Extremadura (Montanchez, D.O.Extremadura) Juan Pedro Domecq (Jabugo, D.O.Huelva) COVAP Alta Expresión (D.O.Pedroches, Córdoba)

Chorizo lollypop fritos con aliloli pera (Fried chorizo lollypops with pear aliloli)

Cordero dos veces cocinado, tomates cherry marinados y pimientos rojos de El Bierzo (Twice cooked lamb,

marinated cherry tomatoes & red peppers from El Bierzo)

Pollo con salsa chilindrón y patatas al romero (Chicken with chilindrón sauce & rosemary potatoes)

La tarta de la abuela - Chocolate y vainilla crème anglaise con crumble de galleta (Grandma’s pie - Chocolate & Vanilla custard with biscuit crumble)

Cortado & brandy (Cardenal Mendoza)

There are many specials, including cochinillo asado (whole roasted D.O.Segovia suckling pig) (£195 for six people, which needs to be ordered 12 hours in advance).

They have seasonal specials, such as game season, which currently includes hare, partridge, mallard duck, and venison.

Also, despite its high price, a substantial list of top-quality Spanish preserved (tinned) seafood is surging in popularity.

As always, there is a large selection of Spanish wines.

We had an excellent cava, Castell de Vilarnau EdicioGaudídi Brut Reserva NV (£30)

and a pleasant La Miranda Secastilla Garnacha 2012 from D.O. Somontano (£ 28.75). The service was friendly and helpful, if somewhat chaotic, hopefully due to it being New Year’s Eve.

IBÉRICA CANARY WHARF 12 Cabot Square, Canary Wharf, London E14 4QQ +44 (0) 20 7148 1565

@IbericaLondon

www.ibericarestaurants.com

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