"Hot on the heels of MOI (which we loved), comes ALTA, the second restaurant of the nascent CAPS-loving MAD Restaurants Group. ALTA is another huge central London site, having taken over a two floor space in Kingly Court with three distinct areas: a downstairs dining room with open kitchen; an upstairs dining room filled with wine bottles and wine taps; and a large bar area towards the back of the upper level."
"And Spain is where the menu wants to take you to, with a series of excellent, modern Spanish dishes created by Roy Cameron. Don't miss snacks of wafer-thin sliced cecina, which is made in-house and drizzled with a touch of coffee oil; and the little txistorra sausages (also made in-house) that come in a juicy, meaty sauce spiked with Pedro Ximinez sherry vinegar."
"From the starters, we loved the squid that had been cut into thin pasta-like ribbons and topped with lardo and Vizcaina (a Basque pepper and onion sauce); and the must-order, very Insta-worthy sardine empanada - a whole sardine stuffed into a pretty puff pastry casing, with just the head and tail peeping out at either end. Clever and tasty in equal measure."
ALTA is a two-floor Northern Spanish restaurant in Kingly Court with three areas: a downstairs dining room with open kitchen, an upstairs dining room with wine bottles and taps, and an upper-level bar. Chef Rob Roy Cameron leads the kitchen. The menu features Spanish plates, house-made cecina and txistorra sausages, squid ribbons with lardo and Vizcaina, and a sardine empanada. A central open-fire grill produces mains such as pork chops, aged ribeye and turbot, served with mojo verde-topped crushed potatoes. Desserts include Basque cheesecake with poached apricots. The drinks list highlights ciders from the Basque Country and the UK and a page of vermouth.
Read at London On The Inside
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