Brindisa Kitchen will take inspiration from La Ruta de la Plata; an ancient Spanish pilgrimage route that stretches from Andalucía in the south, to the Northern Asturian coastline.
The restaurant will feature a marble-topped, horseshoe-shaped bar for seating; an open kitchen; and a dedicated seafood counter.
Menu options will include river trout with ham; white beans with crab; plump escabeche mussels served with romesco sauce; and fried whitebait with broken egg.
There will also be a substantial selection of cheeses sourced directly from farms dotted along La Ruta de la Plata, such as barros torta (sheep’s cheese from Extremadura); and payoyo, (made with milk from the goat indigenous to the Sierra de Cadiz).
“Brindisa Kitchen allows us get closer to the fascinating variety of the mini lands - or ‘comarcas’ - that line La Ruta de la Plata,” says Brindisa founder Monika Linton.
“I’m looking forward to delving deep into the local cultures: their recipes, crops and ingredients, their one pot dishes, family dishes and seasonal food habits.”
Other concepts to open within The Borough Market Kitchen include Elizabeth Haigh’s Hainanese chicken and rice restaurant Mei Mei.