Best Dishes at Barrafina Soho

These are golden and crunchy on the outside, melting and creamy inside — whether made with jamón, béchamel, or cheese. The crispy exterior gives way to a luxurious filling. Multiple reviews highlight these as among the best croquetas in London. They're perfect for eating while standing at the bar or waiting for a seat.

This is the classic Spanish way to start. Thick-cut bread is toasted, then rubbed with raw garlic (which becomes fragrant on the warm bread), drizzled with fruity olive oil, and topped with freshly grated sweet tomato. Simple, but entirely dependent on ingredient quality. Works as a palate cleanser between heavier tapas.

Baby squid (not the rubbery kind) fried until golden and crispy on the outside while remaining tender inside. The small size means they fry quickly and stay delicate. Reviews describe these as among the best squid you'll eat anywhere — not chewy or fishy, just perfect specimens cooked simply. Excellent with a squeeze of lemon.

A showcase dish using carabineros (red king prawns). The rice is cooked in a rich seafood stock, stained red from the prawn heads and saffron. This is not a light dish — it's meant to be shared and savored. The rice absorbs the seafood flavor completely. More substantial than typical tapas, works as a meal component.

Jamón Ibérico de Bellota — the most prized Spanish cured ham, from black Iberian pigs fed on acorns. The meat is dark red, marbled with fat, and melts on the tongue. Barrafina sources excellent examples. Expensive (£18.80), but a few slices provide concentrated, rich umami that justifies the price. Each slice is an experience rather than a quantity.