Capote y Toros

Type: Spanish Cuisine, TapasCapote y Toros opened in April 2011, joining other venues managed by the Spanish chef and businessman Abel Lusa in London. They all have names linked to the world of bullfighting: Cambio de Tercio, Tendido Cero and Tendido Cuatro. The aim of Capote y Toros is to recreate a traditional tavern, such as you might find in Cádiz, Andalusia, in the center of London.Its list of Sherry wines is impressive, one of the best in the British capital, and of course its tapas and single portions menu includes Ibérico cured ham, Ibérico charcuterie (chorizo, cured pork loin, salchichón), traditional chilled creamy soups such as ajoblanco (white garlic and almond soup) and salmorejo (made with tomato, garlic and breadcrumbs), a few shellfish dishes, sautéed artichokes and mushrooms with Manzanilla wine, Ibérico pork cheeks in Oloroso sherry and other traditional tapas from various regions in Spain (not just Andalusia), such as Galician-style octopus and cured meat (cecina) from Leon.