The Flavours of a Spanish Autumn
Autumn at Brindisa Tapas
As the evenings draw in, and autumn settles over London, Brindisa Tapas welcomes the season with a menu that celebrates depth, warmth, and the harvest of Spain.
This year’s menu is guided by the produce itself. Wild mushrooms, at their peak in the cooler months, bring earthy depth to our Canelones de setas, which we enrich with freshly shaved autumn black truffle.
Our Secreto Ibérico con judiones highlights the unique qualities of Ibérico pork – prized for its marbling and succulence – paired with Navarrico butter beans, grown in Navarra’s fertile valleys. These beans are slow-cooked until creamy, allowing their natural sweetness to balance the richness of the pork, while a leek and pear purée brings a subtle seasonal lift.
For seafood, the Bacalao con puré de patata al azafrán brings together line-caught cod with La Mancha saffron, often called “red gold” for its intensity and rarity. The dish is layered with truffle and finished with sobrasada crumble – made from Ibérico pork cured in Mallorca – adding a final smoky note of depth.
Each plate reflects the chef’s decision to respect the ingredient: to cook in harmony with the season, to showcase producers we know and trust, and to highlight the extraordinary quality of Spanish food at its source.
Secreto Ibérico con judiones
