The owners of Tia Pol and El Quinto Pino now give you their take on Basque tapas with another establishment in Chelsea.
Piperrak (Blistered peppers with sea salt) - a take on shoshito peppers with a heavily granulated sea salt almost uncrusting the peppers
Arraultza (Sofrito, palacios chorizo, quail egg)
Pochas (Navarran white beans, Buchot mussels, white wine, parsley) and undoubtedly the winner of the evening!
The almost everyday 'special' of slow-roasted suckling pig with Chimichurri. The crispy skin is delicious.
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