0
Shares

Drakes Tabanco

Drakes Tabanco

| Soho, Fitzrovia, Covent Garden

This "sherry tavern" is only a few doors down from Dabbous and specialises in sherry served straight from the barrel, alongside lots of Spanish food - with a bit of a British influence.

Restaurant details

Address: 
3 Windmill Street, London W1T 2HY
Nearest station: Goodge Street
Telephone number: 020 7637 9388
More info: 
Bar area

Map

Swap Start/End
3 Windmill Street, London W1T 2HY

 

Critic reviews - total score 6 out of 10

Critics' score: 6
Grace Dent Evening Standard Estimated score
Reviewed on January 18, 2014
"The rolled lamb breast with assertively citrus puy lentils, rosemary and salsa verde was affable but not entirely delicious. Likewise, a plate of octopus with chickpea and chorizo was pleasant and pretty to look at; but still, it’s odd to leave a restaurant feeling like if I came back — which I have no plans to — I’d order everything differently." READ REVIEW

 
Critics' score: 6
Susan Low Time Out
Reviewed by November 14, 2013
"After a few copitas in this dark-beamed, white-walled space, you could easily believe you’re in southern Spain." READ REVIEW

 
Critics' score: 6
Emma Sturgess Metro
Reviewed on October 31, 2013
"Main dishes are an elegant (some might say small) size. Hake with capers and cockles is slightly overcooked but braised pig cheeks work brilliantly with an Oloroso sauce and crushed hazelnuts." READ REVIEW

 
Critics' score: 6
Jay Rayner Observer Estimated score
Reviewed on October 27, 2013
"Drakes Tabanco is a bit of a head-scratcher. The Spanish staff are giggly and charming. It's all done with conviction, and it doesn't take much to buy into the conceit. The problem is that London's Spanish restaurant sector has exploded in the past few years, both in terms of size and quality. There's serious competition." READ REVIEW

 
Critics' score: 6
Susan Low Time Out
Reviewed on October 24, 2013
"Charcuterie figures large on the list of tapas. We enjoyed rich goose rillettes, bresaola with celeriac rémoulade and cured ibérico pork tongue (less common than jamón, but no less delectable), as well as thinly sliced smoked scallop with avocado purée, and broccoli with a tangy romesco sauce." READ REVIEW

 
0
Shares