The most notable thing about eating in a restaurant in Spain, is the pride that the staff show in what they are serving you. It is sadly a rare feature in London, where staff often look pissed off (most probably with reason) and have either no interest or knowledge in the food they are serving.
Ibérica is an exception, and in this sense is much more than just a restaurant serving Spanish food, indeed much more like being in Madrid, or in this case Asturias. Indeed, one can feel the presence of Executive Chef, Nacho Manzano, (two Michelin Star) who oversees a menu of classic dishes with a contemporary twist as well as signature dishes introduced from his own restaurant, Casa Marcial in Asturias.
The passion and enthusiasm of the staff speaks volumes, even before you have had your first mouthful. From the wine and starter, it was hard to resist the strong recommendations from our waiter, who felt so passionate it was clear she wanted us to experience the best of what they had.
Indeed, the bottle of Cruz de Piedra (Garnacha) she recommended was divine, helping us to wash down the amazing Trio of Iberico, a veritable journey through Spanish ham which was explained to us in much detail, down to which order we should eat them in, and then the pungent Torta de Trujillo, a rich creamy organic goats cheese.
Luckily we were given a little time to develop a new appetite for more – and seeing the mouth-watering dishes pass by our table also helped. I chose some classics, pulpa a la gallegaand croquetas which were absolutely sublime and also some unknowns – the cod fitters with with lemon 'alioli' sauce, Asparagus 'tempura' with 'romesco' sauce, also delicious.
The prices vary, with dishes like these at £4 or £5, no more than in any tapas restaurant (although the quality, I would argue superior) to other ‘treats’ that go from £9 to £15. I decided to try one of these: Crispy confit of Segovian suckling pig, apple puree & frisee salad £15 / 24.
Indeed this dish was enough to knock me off my seat. The smaller portion was the price - though alas not that size - of a maincourse in any other restaurant. Certainly not cheap. However, the amazingly intense succulent pork topped with a crispy crust could comfortably sit on the plate in any restaurant with haute cuisine pretensions.
This was all accompanied by very attentive staff, enthusiatic and knowledgable as well as a warm and bustling environment where diners on all table were clearly enjoying themselves.
Iberica is a nominee for the LUKAS 2012-13 in the 'Spanish Restaurant of the Year' category
