Two generations, one shared love of Spanish food. From Brindisa's two decades of tapas, regional produce and convivial dining to Bar Kroketa's three-site celebration of croquetas, vermút and Basque-style bar hopping, we explore how these sister brands are keeping London's love affair with Spain alive – one small plate at a time.

From relinquishing control over an open flame to rejecting the punishing kitchen culture he grew up in, new ALTA Head Chef Robbie Jameson is doing things his own way. The former HUMO chef talks Bar ALTA, Basque conviviality, cooking without ego and taking The Knife's Restaurant of the Year into its next chapter.

London's Spanish dining scene continues to evolve, and Prince Arthur in Belgravia is one of its most exciting new additions. Combining a neighbourhood pub with a Basque-inspired restaurant, spectacular seafood counter and open-fire grill, the venue is led by Spanish chef Juan Ruiz, whose produce-led cooking celebrates the flavours of northern Spain.

ALTA in Kingly Court brings Basque fire cooking, sharp technique and London’s best new grill menu. Led by El Bulli alumnus Rob Roy Cameron, the restaurant blends Northern Spanish traditions with the British larder (think cecina with coffee, blistered squid in Vizcaína sauce and an 850g ribeye cooked over the open flame). Soho’s hottest new opening? Without question, and now officially The Knife's Restaurant of the Year 2025.

Tucked down a quiet Mayfair street, El Pirata has been serving the true spirit of Spain for over three decades. With its sizzling tapas, strong Spanish wine list and famously warm hospitality, this neighbourhood taverna has become a London institution. Proof that you don’t need flash or fuss to last 31 years – just good food, good wine, and the kind of welcome that keeps people coming back.