The story
A tiny, informal 20-seater restaurant on the Brighton-Hove border, Palmito occupies what was once a takeaway. The space is deliberately small, with an open kitchen and a charcoal grill at its heart. The idea was to create a real market-style place in Brighton, and that spirit of spontaneity and community runs through everything they do.
The menu changes weekly, driven by what is seasonal and local. Founders Diego, from Ecuador, and Kanthi, from South India, bring their heritage and travels into the kitchen. The result is an eclectic, spice-driven menu that draws on Asian and South American cuisines, cooked simply over an open fire. A recent lunch menu included Plantain with Smoked Kelp and Blackberry, Benne Miso Pork with St George Mushroom, and Smoked Jollof Rice, finishing with Black Rice Miso, Strawberry and Rose. The wine list changes as often as the food, selected from small local merchants who share the restaurant’s values.
Palmito works closely with small local farmers, fishermen, and food suppliers. The cocktails are Latin-inspired, and the whole operation is built on simplicity, seasonality, community, and spontaneity. This approach earned the restaurant a Michelin Bib Gourmand, which recognises good quality, good value cooking. For a place this small, that recognition speaks to the precision and care going into every plate.
Whether for a Friday lunch or a Tuesday evening dinner, Palmito offers a genuinely personal dining experience. The open fire, the changing menu, and the warmth of the room make it a destination for anyone who values cooking with character.
Recognition
Ambience
Details
History
good quality, good value cooking
The pink neon sign and smart olive-green frontage bring some welcome style and swank to a rather drab stretch of Hove's Western Road. Flanked by a kebab joint and a vape shop, it’s no surprise to learn that this intimate small-plates restaurant used to be a takeaway. Chef and owner Diego Ricaurte has created an attractive space with exposed brickwork, decorative filament wall lamps, tiled floors and simple but stylish wooden furniture. You can see the team at work in the open kitchen from wherever you sit – and wherever you sit you’ll be close to your neighbouring table, but that just adds to the conviviality. In addition to the charming and friendly front-of-house team, the chefs deliver some of the dishes to the table themselves, giving diners the opportunity to chat – in fact, everyone is keen to talk about the food on offer here. The Ecuadorian chef's culiary heritage and wider influences from his travels gel into a satisfying and coherent dining experience. A regularly changing menu features carefully sourced produce, much of it local, all brought together in a selection of vibrantly flavoured, eclectic dishes with South American and Indian influences looming large. Goat from nearby Cuckmere might be served as a birria taco, while locally landed line-caught sea bass could be sliced into a Peruvian-style tiradito and served with a kiwi and raspberry 'leche de tigre' plus a scattering of colourful wildflowers. The wine list is short but full of interesting selections such as a Txakoli rosé and an impressive number of organic and biodynamic bottles – although the food also suits the local beers and well-made cocktails on offer. With only 20 seats, you’ll probably need to plan ahead to eat here – or be willing to dine early.
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