"There’s plenty to dote over at Barrafina, but the milk fed lamb’s brains are the jewel in the menu’s crown. Breaded, deep fried and finished with pine nut tapenade, the brains take diners on an adventure in complementary textures. Modelled on Cal Pep in Barcelona, Sam and Eddie Hart opened the tapas restaurant in 2007, and have since opened two further branches. Pig’s ear carpaccio is also worth ordering, as is a glass of the Hart brothers’ own Manzanilla to enjoy while queuing." - Jonathan Hatchman
