Launching in the Circus West Village area of the development, the new site will mark the 30th anniversary of the company’s founder Monika Linton bringing her authentic Spanish produce to the UK.
The restaurant, the sixth for the Brindisa group, will sit between Francesco Mazzei’s Fiume and Wright Brothers seafood restaurant, and will feature the new addition of a cheese and charcuterie bar offering hand-picked cheese aged in Brindisa’s cheese rooms to eat in or take away.
Dishes will include the likes of chorizo braised in red wine on Navarrico chickpeas and lemon hummus; sobrasada with goats curd stuffed figs and chestnut honey; and tuna with beetroot and burnt citrus.
Décor will mirror the power station’s industrial aesthetic with natural and reclaimed materials. It will feature an open kitchen and a central bar with counter seating.
A ‘Home Kitchen’ will provide the option of a private 12-cover dining space that can also be used for monthly tastings and cook-offs.
Tapas Brindisa will join the likes of Tonkotsu, Cinnamon Kitchen, and Vagabond at the development, which opened last spring.
“Tapas Brindisa Battersea unites all that we love about the Brindisa family and our food – here, by the water’s edge, we can bring together our producers, our chefs and our team to give you an experience where Spain and its rich culinary heritage are ever present and in harmony with London,” says Brindisa founder Monika Linton
“I look forward to marking Brindisa’s 30 years and returning to a neighbourhood I know well – our first office was just over the river.”
Brindisa now operates five restaurants in London Bridge, Shoreditch, Soho and South Kensington, as well as a Brindisa Foods shop and chorizo stall in London’s Borough Market and a warehouse in Balham.