Barrafina Drury Lane

The story

Barrafina Drury Lane: Modern Spanish Tapas in Covent Garden, London

Mallorcan roots and Barcelona spirit

Barrafina Drury Lane serves modern Spanish tapas in Covent Garden, where brothers Sam and Eddie Hart established a counter-led venue inspired by the legendary Cal Pep in Barcelona. The team draws on childhood memories of Estellencs on the island of Mallorca to shape a menu rooted in regional traditions. Anna Watkins, co-founder and managing director, holds the Cruz de Oficial de la Orden de Isabel la Católica from the Spanish Government for advancing Spanish culture internationally. The Drury Lane site features a marble-topped bar, red stools, and a covered terrace that welcomes theatre crowds between shows.

Sourcing and the charcoal oven

The kitchen functions as a restaurante de productos, partnering with suppliers such as Mevalco and Quesos y Besos to import small-batch ingredients from Spanish family farms. Fresh catches and seasonal vegetables arrive daily and rest on ice behind the bar before preparation. A specials blackboard updates constantly, listing items like skate wing fritura, turbot with confit potatoes, and mussels poached in Basque txakoli. Charcoal grilling appears in dishes like Iberian pork ribs, which complement the raw and cured offerings.

Tapas plates and daily rotations

The para picar section highlights ham croquetas, pimientos de padrón, and pan con tomato alongside marinated olives and white anchovy tostadas. Tortillas cook to order at the pass, available as classic versions or stuffed with chorizo or prawns mixed with piquillo peppers. Seafood runs include gambas rojas and octopus a feira, while vegetable sides offer fennel served with ajo blanco. Arroz negro provides a dense option among the rice dishes, colored with squid ink.

Sherries and sweet conclusions

Wine service focuses on Spanish regions, offering Manzanilla from Hidalgo-La Gitana and Amontillado from Valdespino alongside various sherries. Vermouth cocktails appear on the drink list to accompany early seating. Dessert choices include tarta de Santiago and crema catalana, with occasional specials such as chocolate tart finished with Pedro Ximénez. A platter of Spanish cheeses concludes the dining sequence, mirroring the emphasis on origin found elsewhere in the kitchen.