The Covent Garden venue will showcase the best of Spanish and British waters cooked using classic Spanish methods (Mariscos is the Spanish word or seafood).
Barrafina’s Executive Chef Angel Zapata Martin works closely with suppliers and in some cases directly with fishermen to ensure long-lasting and hard-to-obtain catches on a daily basis for a menu that changes based on what happens. .
The idea for Barrafina Mariscos grew out of social distancing and creative thinking about how to turn the challenge of less cutlery and physically distant chefs into an opportunity to do something ‘special. and ambitious ”.
Due to the removal of some of Barrafina’s traditional red leather bar stools to allow more space between guests, there will now only be 16 place settings on the ground floor around the counter.
Downstairs, the private dining room will be used as another dining room with 16 additional place settings. It will always be possible to reserve the space privately.
Chef Urko Gochi (formerly Barrafina Coal Drops Yard and Sabor) will work with Zapata Martin at Barrafina Mariscos.
Angel, Gochi and the team will use ingredients such as Galician oysters, Mediterranean espardenyes (sea cucumbers), pargo (northern red snapper), San Alfonsino, besugo (red sea bream) almeja de Carril (Galician clams), berberechos Gallegos (Galician cockles)), Langostino de Sanlucar (large greenish-brown shrimps) from Cadiz, Mediterranean lobster, red scorpion fish, Percebes (goose barnacles – which will be just in the opening season), erizo de mar (sea urchin) and Mediterranean grouper.
There will be a few meat and vegetarian options for non-fish eaters, using ingredients such as Galician dairy cow steaks and porcini mushrooms.
“We are coming out of a situation that has been difficult, but we took the circumstances and created an opportunity that I am so proud of and that excites me,” says Zapata Martin. “Working with exceptional Spanish and British fishermen and suppliers, we look forward to creating super special dishes and a new Barrafina experience for our customers.”
As with Barrafinas Adelaide Street, Dean Street and Coal Drops Yard, Barrafina Mariscos will accept reservations through Barrafina’s website, via Resy. Two seats will also be retained for walk-ins each day.
Reservations will go online on September 10 at 1 p.m. from October 8.