Head chef Roberto Castro has partnered with the people behind Tapas Brindisa for his first solo venture, Lobos Meat & Tapas Bar on London's Borough High Street.
Lobos, which means ‘wolves’ in Spanish, serves up prime cuts of Spanish and British meat. Diners can order their cut from the ‘Secreto’, a hidden section between shoulder and loin, and from the ‘Presa’, top shoulder, or the 'Solomillo', fillet.
The menu includes roasted Iberico pork, slow cooked shoulders of lamb and lightly charred, rosy pink bone in rib-eye to share, all presented simply.
There is also a concise selection of tapas dishes featuring Lobos Bun (with ‘chichas’ – chorizo patty, candied bacon, fried onion, peppers and topped with a fried egg); arroz con costra (rice with a crust – Lobos’ version of the famous Alicante dish) and martini olives (martini and herb-stuffed green olives).
The team are working closely with the Borough Market traders for locally sourced, seasonal ingredients.
For beverages, the new venue offers cocktails, Spanish wines, sherry and cava.