Lobos (London Bridge)

• The cooking of the porks are nothing short of class
• The Spanish wine selection is also excellent with a fine range of sherry and cava
• My friend and I planned on visiting Brindisa but it was jam packed so walked around London Bridge and stumbled upon Lobos
• We were seated at the front as the rear was all booked up
• The cold potato salad was a brave choice as I would have expected to have seen patas bravas on the menu but the dish was creamy and had a strong kick of garlic
• The service was great and staff were very attentive
• The newest to join the tapas war in London is Lobos ("
• Coming from three Brindisa alumni who are now operating the new Lobos Tapas
• Tucked underneath the railway bridge on Borough High Street are the doors to this meaty den from former Brindisa boys
• Saffron Rice with Egg Crust &
• The Octopus Vinaigrette was pleasant but not particularly exciting
• Baked Tetilla Cheese came soaked in brandy and was promptly set on fire
• Briefly illuminating our shadowy alcove toasted vegetables might not be everyone's first choice to chuck in with molten cheese
• It was a tough call passing on the Chuleton (sirloin on the bone) and the Roasted Leg of Lamb but we opted for variety with the Iberico Pork Selection Pork Fillet
• Secreto and Presa to share with sides £
• Marinated Iberico Pork Fillet with Trintxat Potatoes
• Fatty Secreto cut of Iberico Pork with Mojo Chips
• The matched sides are a nice touch
• Donostia in Pop Brixton and Barrafina (three sites) are top alternatives with a great buzz about them
• The intent was to go to a local food market but the weather wasn&rsquo
• A menu full of Italian staples such as beef carpaccio with parmesan and rocket
• All your traditional favourites appear with a few creative dishes to shake things up
• Eyeing up our tables to see if we were at bill stage
• I suspect the seating is more comfortable up there
• We mixed our selections up with padron peppers (no spicy ones unfortunately sad face)
• Mixed mushrooms with tuffle oil and a fried egg
• Chorizo and morcilla (similar to black pudding) with fried quail eggs and piquillo peppers
• It was my first time at this restaurant but it was a wonderful experience in regards to the quality of the food and drinks
• Some areas is the restaurant are a bit tight but manageable
• The tortilla and mushrooms are great alternatives for vegetarians
• The only dish that disappointed me were the Patatas bravas
• I know that the secret is in the sauce
• This one was very spicy (not necessarily y negative) and the smokey flavour was a big defeat
• To carry on with Tapas theme
• This little place is situated between Borough Market and the arches under the bridge
• You might had walked pass it with a blink of an eye
• Lobos (London Bridge) was dimly lit interior with wood panels to put your hat or coat to hang but it had a warm feel to it
• The padron peppers is a staple of Spanish appetisers which is cooked well and seasoned with sea salt
• Tenderstem broccoli in truffle oil with a fried egg on top
• I did go there towards the end of their lunch orders so they were looking for a slight rest before starting again in the evening
• The question is would I go there again

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