Bar Ingo

The story

Bar Ingo Broadstairs: Swedish Chef’s Refined Spanish Kitchen

The chef and his kitchen

Swedish-born chef Tomas Eriksson brought his refined Spanish cooking to Broadstairs when he opened Bar Ingo alongside his son Rio. His career began with an unpaid teenage apprenticeship in Östersund, moved through demanding London kitchens like Aquarium and Soho House, and found its culinary anchor at La Comedia in Marbella. That early exposure to coastal ingredients still dictates every plate he sends out today.

A focused tasting menu approach

The kitchen operates from a compact open station where a rotating blackboard replaces a traditional printed list. Cantabrian anchovies dressed in olive oil sit beside rich braised beef cheek tucked into grilled piquillo peppers. Tomas favors emphatic no-nonsense flavours that define his coastal Spanish cuisine, whether guests order the smoked prawns or the chicken schnitzel finished with curry mayo. A finish of salted chocolate mousse paired with local olive oil rounds out the meal.

A compact dining room

This twenty-two cover space keeps things deliberately intimate, with kitchen stools reserved for walk-ins and close-packed tables available by reservation. The Good Food Guide noted the pared-back decor and casual mood, which simply lets the food and attentive staff take centre stage. Families and solo diners alike gather here for affordable wines served by the glass and a straightforward hospitality model that feels entirely unforced.