Campo Blanco means “white field” in Spanish, so it comes as no surprise that this restaurant is the go-to place for tapas in the vicinity, serving classic Catalan-style small plates along with dishes inspired by other cuisines from around the Mediterranean region.
Spain fans Aaron and Faye, and their baby Matilda, are the family behind the family-run restaurant; an old friend, Pedro, took up the head chef role when they opened. He created the menu, consisting of 40-odd homemade dishes, each prepared from scratch using market-fresh produce and incorporating authentic ingredients imported from around Spain.
He also introduces exciting new dishes to reflect the seasons, while retaining perennial favourites the likes of patatas bravas, chickpeas and spinach, and chorizo in red wine. Empanadas, served with crunchy pico de gallo salsa, include feta or pulled beef; for croquettes, think serrano ham and Manchego cheese, slow-cooked lamb or golden haddock.
Other fish dishes might include pan-roasted seabass on a bed of Puy lentils and Chistorra Spanish sausage; further forays into traditional recipes have included a twist on burnt heart of leek served with beetroot carpaccio. From homemade Spanish omelette to baby peppers drizzled in green mojo sauce, there’s a good smattering of vegetarian and vegan choices, and there’s a special set menu de niños too.
For postres, there’s probably no need to look any further than the churros, dusted in cinnamon sugar and served with dulce de leche and chocolate sauce. Drinks-wise, and all the wine, cava and sangria is Spanish, much of the beers are, and so are a couple of gins.