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.
Tips from diners
Order croquetas with pan con tomate — the toasted bread rubbed with garlic and topped with sweet grated tomato is the perfect companion.
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.
Tips from diners
This is mandatory ordering — it's so simple that it showcases ingredient quality. The bread should be good, the tomato should be sweet. Reviewers say it's worth the £2 just to taste the difference quality makes.
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.
Tips from diners
Perfect for throwing back between sips of cava — crispy, not heavy. Ask if they have extra lemon at the bar; it elevates the dish.
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.
Tips from diners
This is a sharing dish — don't order it as an individual tapa. Pairs well with 3-4 other smaller dishes for a full meal. The rice is the point, not additions.
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.
Tips from diners
If you've never had true jamón ibérico, this is a place to try it. You don't need much — a few slices provide incredible flavor. Avoid if on a tight budget, but worth the splurge as a special treat.
Barrafina Soho is the original no-reservations location of this Spanish tapas chain — a handsome L-shaped counter on Dean Street where you can watch the chefs flip tortillas and cook octopus feet away. Michelin-starred, but operates with the informality of a Spanish bar. You order snacks and drinks while waiting for a counter seat.
No reservations at this Barrafina — walk-ins only. Order drinks and snacks (pan con tomate, croquetas) at the bar while waiting for a counter seat. Average wait is 30-60 minutes during peak hours.
Expect to spend £25-30 per head if you order 4-5 tapas and a drink. Most dishes are £6-9, so the bill stays reasonable despite the Michelin star. Skip the jamón if budget-conscious.
Dean Street location has the best atmosphere of the three Barrafinas — it's louder, more chaotic, and feels authentically Spanish. Go early (11:30am) or late (9:30pm+) for shorter waits.
The L-shaped counter puts you feet away from the chefs. Watching them flip tortillas, slice jamón, and cook octopus is part of the experience. Request counter seating when a seat opens up.
Page last updated: