Txikiteo

The story

Txikiteo Birmingham: Coal-Fired Spanish Plates in the Jewellery Quarter

The Kitchen and Its Origins

Txikiteo brings Spanish-inspired cooking to Birmingham with a focus on coal-fired techniques and seasonal sharing plates. The kitchen operates under the same team responsible for Tiger Bites Pig and Trentina, which explains the precise execution behind every dish. Guests order from a rotating menu that balances familiar staples with regional specialties from across the Pyrenees. This approach keeps the offerings fresh while maintaining a consistent standard.

Signature Dishes and Flavours

The menu leans heavily into grilled proteins and carefully sourced ingredients, featuring whole sardines priced by weight alongside thick pork chops glazed with PX sauce. Smaller plates such as boquerones and lamb brochettes arrive quickly from the hot coals, designed specifically for passing around the table. Every meal typically concludes with the Basque cheesecake, a dessert that never leaves the menu due to its dense texture and caramelised top. These choices reflect a straightforward philosophy where quality ingredients and direct heat define modern Spanish food.

The Room and Wine Selection

The dining space itself feels intentionally compact and unpretentious, lined with white tiles and arranged around high stools that encourage lingering. This layout supports the guide’s observation that visitors often stay far longer than planned, drawn in by the relaxed pace and approachable pricing. Pairs seamlessly with an extensive selection of Spanish wines that spans regions from Valencia to the Canary Islands. Whether ordering a single bottle or pairing drinks with the full spread, guests find straightforward service and a genuine sense of warmth throughout the evening.