ENGLAND - MANCHESTER - EL GATO NEGRO TAPAS

Feb 20
3 min read

EL GATO NEGRO TAPAS Michelin Bib Gourmand Simon Shaw opened El Gato Negro Tapas in an empty former pub in Ripponden in 2005. With a view to good luck and a nod to a favourite old shop in Madrid, he named it El Gato Negro (Spanish for the black cat). Strangely, it later transpired the pub had been called the Black Cat many years before.

El Gato Negro’s move from the Pennine village of Ripponden to Manchester has proved a great success story. Simon, whose love of Spanish food was formed during earlier visits to the Basque Country and Catalunya, whilst working for Harvey Nichols in Leeds, then as Head Chef at their exclusive flagship branch in Knightsbridge, London.

El Gato Negro Tapas (celebrating its tenth anniversary on 22 February 2026) is now set in a beautifully restored building over three floors in King Street, Manchester. On the ground floor, there is a buzzing bar serving casual Spanish charcuterie and cheeses, plus some of their classic tapas. No reservations are required here.

At the first-floor restaurant, you can enjoy the full menu and dine at the chef’s table, watching the interestingly manic theatre of food being cooked in front of you. You need to reserve it here.

They are turning out top-class tapas, non-stop on a very busy Saturday lunchtime, using impeccably sourced fresh produce from Spain and the UK.

The second floor is home to the cocktail bar, “The Black Cat”, which has a unique retractable roof for those glorious Manchester summer months!

Having eaten in Ripponden previously, we wanted to try this new incarnation in Manchester.

Below are a selection of some of the delicious tapas and wines we have tried over a few visits.

Pa amb tomàquet (Catalan Bread with olive oil, garlic and fresh tomato).

Jamón croquetas.

Navarrico chickpeas with fritarda sauce and caramelised cauliflower florets.

Chargrilled heritage carrots, aubergine purée, miso and walnut pesto, Manchego.

Traditional tortilla served with aioli.

Salt cod croquetas, piquillo pepper purée, and aioli

Gambas pil-pil (garlic tiger prawns).

Hake, cherry tomato, shallots and mini caper sauce.

Chargrilled sardines, zhug dressing & mini capers.

Chargrilled octopus with capers, shallots and aioli.

Morcilla (black pudding) scotch eggs with mushroom duxelle, apple purée and aioli.

A chargrilled whole rack of baby pork ribs glazed with Pedro Ximénez sherry.

Pinchos morunos (chargrilled pork skewers).

Braised Ox cheek with horseradish mash, baby onions, button mushrooms and pancetta.

For dessert, we tried a special,

Turrón mousse & almond brittle with white wine & sweet basil poached pears & pear sorbet.

The restaurant has blossomed in Manchester, being awarded a Michelin Bib in the first year (Michelin Red Guide 2017), which it has now retained through to 2026.

The wines were all excellent.

White Albariño de Fefinanes 2019, D.O.Rías Baixas