Premier Hospitality

Tapas Brindisa Battersea

Written by Roma Publications

Tapas Brindisa Battersea

Spanish tapas brand Brindisa has opened a new restaurant and charcuterie in Battersea’s Power Station development.

Overlooking the banks of the River Thames, Tapas Brindisa Battersea marks 30 years since founder Monika Linton first brought the best artisanal Spanish produce to the UK. Centred on Spanish home-cooking, with recipes collected over the years by Monika and Brindisa’s chefs, the new menu includes a host of exciting dishes.

New for Brindisa, the restaurant will have a dedicated, in-house cheese and charcuterie bar, spotlighting the producers with whom Monika has worked so closely with over the years. From artfully crafted selections of Monika’s favourite charcuterie available to eat in or take away, to hand-picked, seasonal cheeses aged in Brindisa’s cheese rooms in Balham by Monika’s husband Rupert. The bar will boast a regularly changing menu of Spanish craft beer on the taps and a curated selection of lesser known Spanish wines, including those grown by Monika’s brother in Catalunya.

Monika commented:

“Tapas Brindisa Battersea unites all that we love about the Brindisa family and our food – here, by the water’s edge, we can bring together our producers, our chefs and our team to give you an experience where Spain and its rich culinary heritage are ever present and in harmony with London. I look forward to marking Brindisa’s 30 years and returning to a neighbourhood I know well – our first office was just over the river!”

The design of the new space has been overseen by Article Design Studio. Natural and reclaimed materials create a warm environment that enhances and builds on Brindisa’s other sites. Article Design Studio Founder Katy Manolescue spoke to Premier Hospitality about the project:

“We’ve been working with the Brindisa group for a couple of years now. We assisted with some refurbishments to some of their existing sites in Soho and Piccadilly. The opportunity for them to acquire a new site at Battersea came up and they contacted us to do a brand new site with them.

“They really wanted to stay true to what the brand has established already. Their aesthetic is quite paired back and quite honest but they like to have a Spanish authenticity and flavour to some of the materials and textures but also have a London persona. It’s a balance of those two cultures.”

Katy and her team began working on the design at the beginning of the year. As you approach the site there is an external terrace with planting and some bespoke timber slatted vent seating and furniture that will come to life in the summer months. The approach to the shop front is bright and fresh in line with the other London sites. Katy continued:

“A warm terracotta tile floor takes you straight from the entrance into the terraza area, which is a bridge between the exterior terrace and the interior of the restaurant. We wanted the front area of the site to have an external terrace feeling that was synonymous with Spanish terraces and warmth. There’s lots of lovely large, hand-blown glass pendent lights and a mirrored timber panelled feature wall. Again, there’s lots of planting that brings a nice connectivity from the exterior to the interior.

“It’s quite a long site so as you walk past the bar you are flanked on the opposite side with some really nice, intimate, face-to-face booth seats. They are perfect for couples or groups to dine in. You’ve got a view to a lot of the action and the food preparation. I think the food and drinks preparation is really key for the group. They want to engage customers and capture their attention.”

Alongside the open kitchen will be Brindisa’s first ‘Home Kitchen’ where the chefs will host supper clubs for up to 12 diners, as well as their monthly tastings and cook-offs where Brindisa’s chefs experiment with new ingredients and dishes.

Tapas Brindisa Battersea is open seven days and has room for 122 guests plus external seating for 20 more. To find out more about Brindisa Battersea and the brand as a whole, please visit


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