Sublime homage to the pintxos bars of the Basque region. Basque enclave, Baratxuri, is the second Ramsbottom-based bar and restaurant from Joe and Fiona Botham. A spin-off from their business importing high-quality Spanish raw materials, including aged beef from Galician dairy cows, Baratxuri follows the success of their first venture, Levanter, which is just around the corner (and also in the top 100). Sourcing and perfectly cooked meat and fish are at the heart of the operation with a menu that includes bar-top pintxos, raciones (whole, shell on prawns cooked in garlic, or baked Catalan brie with a home-dried tomato tapenade) and a short ‘asado’ or wood-fired roasted meats menu. This could include a quarter of milk-fed lamb, Txuleton rib steak, Jacobs Ladder or octopus leg, all served whole and carved at the table with piles of roast potatoes and buttery ham and cabbage.
While the menu is ever-changing, look out for pintxos such as Txistorra (a sausage roll encasing piquant chorizo) or Txangurro a la Donastiana a pimento-rich spider crab tartlet (a signature dish of San Sebastian) making their way from the open plan kitchen. To drink? Tzakoli is an obvious choice but everything is good from the medium-bodied Mencia M Mencia from the Luna Beberide winery in Bierzo to Xixarito Pedro Ximenez sherry and the Marioneta cocktail (a Negroni by any other name with the emphasis on the Spanish sweet vermouth). A wonderful place.
- Great wine
- Good for meat
- Good for seafood