Ibérica are currently running a ‘Great Chefs Great Causes Campaign’ which features a collection of special signature tapas dishes created using recipes from the most celebrated Spanish, Portuguese and Latin American chefs, the majority of which were recently recognised as part of the 50 Best Restaurants in The World Awards. The tapas dishes are priced from £7 and will be rotated on a weekly basis throughout the London restaurants. The campaign ends on 23 August 2015, and the profits from the campaign will be shared equally amongst the chef’s chosen charities such as Unicef and Action Against Hunger.
I recently attended a preview tasting of this special collection of tapas dishes at the Great Portland Street branch of Ibérica. The evening began with a ‘Caipiritxa’ by Chef Eneko Atxa of Azurmendi in Spain (N°19 *). A beautiful green colour, this was a refreshing concoction made from capirinha and Spanish sparkling wine.
Next was the razor clam with yellow pepper and black quinoa by Chef Virgilio Martinez of Central in Peru (N°4 *). This was my favourite dish of the evening. Beautiful soft razaor clams had been tempered with a delicate yellow pepper foam which combined beautifully with the clams. The spritely texture of the quinoa also added a lovely contrast and completed what was a mesmerising dish.
Oysters with cucumber and lychee by Chef Daniel Redondo, of Mani in Brazil (N°41 *) was an interesting contrast in flavours and sensations. The lychee added sweetness to the savoury earthiness of the oyster, and the cucumber, served as a slice and as a jelly provided a refreshing twist to the dish.
Mango, beer and black pudding by Chef Juan Mari Arzak, of Arzak in Spain (N°17 *), served in a beer can was visually arresting. The black pudding was well made, but on the whole this tapa was unremarkable.
Beef tartare with vinaigrette and anchovies by Chef Dieter Koschina of Vila Joya in Portugal (N°98 *) came within inches of perfection. This was a delight to eat with the anchovies providing the perfect contrast and seasoning to the depth of flavour in the beef. But the spread of the anchovies in the tartare was a little uneven, and with a few more anchovies the tartare would have been absolutely perfect.
Avocado toast with bone marrow salsa, cucumber and sea urchin by Chef Enrique Olvera of Pujol in Mexico (N°16 *) was interesting with its eclectic combination of ingredients. But as unusual as it was, every element came together wonderfully to provide a harmonious union of flavours. There was earthiness from the avocado, fatty creaminess from the marrow, and an extravagant sea flavour from the sea urchin, which was well balanced and not overpowering.
Foie Cuba libre with lemon frost by Chef Quique Dacosta of Quique Dacosta Restaurant in Spain (N°39 *) was also delicious. The base of a beautifully creamy foie gras had been topped with a delicately flavoured lemon frost. This was delicious but not particularly disimilar to other foie gras parfaits you might try elsewhere.
Fresh chorizo tartar by Chef Bittor Arguinzoniz of Asador Etxebarri in Spain (N°13 *) was next, and I didn’t understand the point of this dish. It lacked the intensity of flavour you might ordinarily get from chorizo. Furthermore it had a slightly odd texture. The tartar was original in it is conception but not particularly memorable for its flavour.
Squid parmentier with red smoked Spanish paprika and squid stock by Chef Joan Roca of El Celler de Can Roca in Spain (The World’s Best Restaurant *) was a lovely dish and beautifully presented. The squid was soft and the paprika graced the squid with a hint of spiciness. At the based of the dish was a bed of lovely mashed potato. But the highlight was undoubtedly the squid stock, an exquisite concoction of intense flavour that brought the dish together.
Rustic bread with fresh pancetta and spring herbs by Andoni Luis Aduriz of Mugaritz in Spain (N°6 *) was scrumptious in its simplicity. Lusciously fatty pieces of pancetta and fresh herbs served on warm bread provided a lovely explosion of flavours, especially as some of the fattiness of the pancetta had melted with the heat of the toast. Comparatively speaking, this tapa was less interesting than some of the others that preceded it. Yet there was no lack of flavour.
The dessert was watermelon infused in sangria by Chef Albert Adria of Tickets in Spain (The World’s Best Pastry Chef). This was somewhat of a disappointment as it was merely watermelon infused with sangria. I had hoped for a recipe of more innovation from ‘The World’s Best Pastry Chef’.
There was a plethora of delights to behold as part of The Great Chefs Great Causes campaign at Iberica. Many tapas dishes were original and interesting, with a few that proved to be particularly exceptional and delicious. But there were some which didn’t quite hold the torch as far as a 50 Best Restaurant goes, so chose your week of visit carefully as each of the dishes are rotated on a weekly basis.