Created under the guidance of our Michelin-starred Chef Director, Nacho Manzano, Ibérica’s new spring menu focuses on fresh flavours, championing sustainability.
Expect vibrant seasonal flavours from plates including Charred aubergine and Sobrasada. This new tapas features aubergine cooked on open flames creating an intense smoky flavour, complemented with the subtle sweetness of honey and a gentle spice from the pork Sobrasada.
We’ve got plenty of new vegan and vegetarian additions, such as Cauliflower tempura. Enjoy lightly battered cauliflower florets, with cauliflower emulsion and pickled cauliflower carpaccio. It’ll be your new ‘zero waste’ vegan favourite.
The latest addition to our dessert menu is one we know you’ll will be happy with. We’ve reinvented our Vanilla caramel flan, serving it with a luxurious chantilly cream infused with Palo Cortado sherry. Pair it with Ysabel Regina brandy, for the ultimate end to your meal.
Developing this Spring menu we have focused on our contributions to a sustainable world. So we’ve been seeking innovative ways to use ingredients differently to create less waste and reduce food miles. We’ve done this whilst maintaining our philosophy of delivering delicious contemporary tapas, and a true Spanish dining experience.
Relax, indulge and dine out with with us over the coming months. We invite you to enjoy the fresh Spring flavours of Spanish food and culture.
Our new Spring menu is available in all Ibérica restaurants from the 4th April.
