Cambio de Tercio

The story

Cambio de Tercio Delivers Modern Spanish Cooking in London

Kitchen and Origins

Abel Lusa founded Cambio de Tercio in June 1995 to establish a reliable home for contemporary Spanish cuisine in London. The native of Rioja applies precise modern techniques to traditional recipes while importing core ingredients directly from Spanish producers and local British farms. This disciplined approach to sourcing and execution has earned repeated mention in The Good Food Guide. The menu rotates seasonal additions without drifting from its foundational focus on authentic regional profiles.

Signature Plates

Guests typically begin with around twenty tapas that emphasize contrasting textures and bright seasoning. Crisp ham croquetas encase a creamy filling, while a raw prawn ceviche arrives inside a fried taco shell. The kitchen finishes whole sea bream with a quick blowtorch sear, topping the flesh with seaweed and a citrusy aji amarillo reduction. Heartier selections feature beef Wellington enriched with truffle and Madeira, alongside grilled pluma Ibérico served with roasted pineapple and chard.

Dining Room and Cellar

Black slate flooring and deep leather seating anchor a space decorated with vivid crimson and yellow walls. Matador-inspired oil paintings hang above tables where a whole acorn-fed Iberian ham rests on a wooden counter. The beverage program complements the kitchen, featuring five hundred wines specifically curated for Spanish cuisine pairings, with red varieties receiving primary placement alongside aged reserves like Vega Sicilia Unico.