Brindisa launches new restaurant concept

By Carina Perkins contact

- Last updated on GMT

Brindisa launches new restaurant concept

Related tags: Grilling, Roasting

Brindisa Tapas Kitchens is launching a new restaurant concept in Piccadilly Circus this March.

Morada Brindisa Asador will take inspiration from the Spanish homestead, or ‘Morada’, and the Castilian tradition of roasting suckling pigs and lamb in large wood fired ovens, or ‘asadors’.

Located at 18-20 Rupert Street, the 75-cover restaurant will feature a 360-degree bar and central kitchen area with a Robata oven and Josper grill, where meat, seafood and will be grilled, roasted, stewed and braised using traditional Spanish techniques.

Dishes will include wrinkled potatoes with mojo picon salsa; grilled meat skewers; slow-cooked Gazpachos Manchegos - a traditional game stew with unleavened torta; flame grilled vegetable salads; Segovian roast suckling pig; and Castilian roast milk fed lamb.

Monika Linton, Brindisa co-founder said: “Morada gives us a genuine opportunity to bring traditional dishes together in one kitchen – dishes that originate from the drovers of the central plateau to the open fires of farmhouses.

“Over the last 27 years I have had so many stunning meals in the villages and hills of Spain that are not based on tapas but on excellent wholesome ingredients. This is what Morada will put on the table.”

Spanish opening

Morada Brindisa Asador is the fifth UK restaurant from Brindisa Tapas Kitchens, and the group has also announced plans to open its first restaurant in Spain this April.

The 40-cover restaurant - La Volta Brindisa Bar Restaurante – will open close to Barcelona’s famous Boqueria market.

Linton said she hoped the Spanish site would help the group broaden its understanding of Spanish cuisine and culture.

“Barcelona is one of the top three cities for experimental food and we want to be a part of this, we want to bring some of that excitement, vibrancy and knowledge to our chefs in the UK and keep what we do at Brindisa fresh and exciting,” she said.

“If you like, it’s an educational exchange. It will enable us to discover new producers, work in different ways, enhance our food heritage and retain an authentic distinctiveness.”

Executive Chef Josep Carbonell, who has been with Brindisa Tapas Kitchen since the brand’s launch in 2004, will oversee the launch of both new sites and continue to work with Brindisa chefs across London and Spain.

Morada Brindisa Asador will open at 18-20 Rupert Street, Piccadilly W1D 6DE on 9 March

Related topics: Business, Restaurants, Venues

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