15 Years of Iberica in the uk

The world was swooning to the tunes of “Viva la Vida” by Coldplay, and the air was abuzz with excitement as the Beijing Olympics dazzled the globe. And right here in Ibérica, we were embarking on a culinary adventure that would redefine Spanish cuisine in the UK.

It’s hard to believe that it’s been 15 incredible years since we first opened our doors in 2008. To commemorate this special milestone, we are turning back the clock to revisit the roots of our delectable journey. Prepare to be amazed as we bring back iconic tapas from the very first menu that graced our tables over a decade ago, along with the prices from the golden era that started it all.

 Ibérica would not be what it is today without you – thank you for being a part of the Ibérica family! We can’t wait to celebrate with you, so reserve your table today to ensure you’re part of this unforgettable celebration.


Every week we are offering different specials from our very first menu in 2008. We have worked hard to even provide you the same pricing of these dishes as we did then plus many more suprises throughout the month.

This menu has been curated by our
3 Michelin-starred Chef Patron; Nacho Manzano

available from 1st – 3rd September

Tomato homenaje 4

Mixed baby plum tomatoes with tomato water, orange zest and micro basil.

available from 4th – 10th September

Ibérico burgers 7

Two secreto and minced pork sliders with pickled piparra peppers and a mustard and honey sauce.

available from 11th – 17th September

Chicken chilindron 6

Marinated chicken leg, with a homemade chilindron sofrito, served with rosemary potatoes.

available from 18th – 24th September

Tuna pitu 9.8

Seared tuna loin sashimi with a pitu sauce, green apple and mustard grains.

available from 25th – 30th September

Casa Marcíal hake 10.5

Hake loin with a salad juice, Pil Pil sauce, hollandaise and butternut lettuce.

available throughout September

Torta de la abuela 4

Chocolate ganache served with English Vanilla cream and a crumble topping.

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