The story
Pulpo Negro is a Spanish restaurant set in the handsome Georgian town of New Alresford, a place of colour-washed houses, riverside walks and the UK's capital of watercress farming. Founded by Marie-Lou and Andres Alemany, the restaurant was born from a vision to serve cuisine from all corners of the Spanish peninsula, using the finest Spanish and British ingredients, prepared with love, cooked with passion and served with confidence.
The team at Pulpo Negro takes pride in their craft. The menu focuses on authentic Spanish dishes with influences from across the Mediterranean, built around seasonal produce and carefully sourced ingredients. From beautiful charcuterie and standout picoteo to indulgent desserts, every dish is prepared in-house with a focus on flavour, simplicity and technique.
The jamón at Pulpo Negro is made from free-range Ibérico pigs fed on grasses, cereals and acorns, prized for its rich marbling and depth of flavour. The aromas are sweet and rounded, with an intense yet balanced flavour and a clean finish.
The drinks menu explores classic cocktails, a considered wine list and a focused selection of sherries, designed to complement the food. It offers both familiar favourites and something new for curious wine drinkers looking to broaden their horizons.
Pulpo Negro has been proud to hold a Michelin Bib Gourmand since 2014, a recognition of good quality, good value cooking that reflects the restaurant's commitment to consistent, welcoming dining. The well informed and professional team at Pulpo Negro can't wait to welcome you.
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good quality, good value cooking
Owned by chef Andres Alemany and his wife Marie-Lou for more than a decade, Pulpo Negro is a real find. Behind its Georgian frontage, there’s a dark interior of bare floorboards, exposed brickwork and menus on blackboards, while a pulsating soundtrack keeps things buzzing and casual – although the eye-catching action happens in the open kitchen, where a young team produces dishes that deftly balance flavours, textures and colours. A couple of snacks followed by five or six tapas is the recommended quantity for two. To start, the ‘pregnant bread’ is a must (five exquisitely light little empanadas topped with grated cheese and blossom honey) but the choice ranges from BBQ Jersey royals with mojo verde and anchovy butter to crispy aubergine with whipped goat’s cheese and Canarian palm syrup – not forgetting an impressive array of BBQ meats and seafood cooked over fire. To finish, sherry-glazed pineapple, chocolate churros or Spanish artisan cheeses might tempt. Pithily annotated Spanish wines and sherries, plus Hampshire cider and ‘fabulous’ cocktails make Pulpo Negro ‘a super-fun place to be’.
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