Book into this mod-Spanish for good times and great meats
This venue is closed
We're all about being led by the crack floor team here when it comes to our drinking. However, if you were to keep the drinks list closed, you might never know you could order a different gin and tonic from every gin-producing region in the world. But then, you might be happier with a strange, salty and fizzing wine from the Basque country. We say look at the list (it's huge and filled with crazemazing gear that'll blow your mind, if you're into the wine) and take some advice at the same time. What you won’t want to miss are the bar snacks. Because that would mean not trying the "first pintxos ever made" which, if you believe the menu (hey! We believe everything we read!) is a green olive, pickled chilli and an anchovy all skewered together. It’s hard to say which we like more – the restaurant downstairs with its open kitchen doing some of the most progressive-yet-perfectly-refined-and-approachable Spanish food in the country, or the upstairs bar where you can sink back on soft brown leather banquettes with a round of croquettes and a special of garlicky pine and slippery jack mushrooms, a la plancha. You certainly can’t come to Ortiga and not order a round of cured meats. These guys have excellent jamon knowledge and talk you through their range of white Serrano to 100 percent pure bellota. Or maybe just go the pane con sobrasada – it’s a bit like a Spanish pizza, all topped with discs of soft, rich pork paste. Ortiga boasts a full hand of aces, from the food to the service to the excellent upstairs bar. Mi gusta.