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Credits
Site Design & Build Thumbcrumble
Brand Direction Irving & Co
Photography Patricia Niven
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Contemporary Spanish tapas

Established in 2003 by brothers Sam & Eddie Hart, Fino was one of the first contemporary Spanish restaurants to open in London. Located in the heart of Fitzrovia, Fino’s kitchen, run by Executive Head Chef, Nieves Barragán Mohacho prepares a daily changing menu, comprising both modern and traditional tapas. Although Nieves heralds from the Basque country, her culinary repertoire is influenced by all the regions of Spain. Nieves’s menu makes use of all the exceptional ingredients made available to her each day by an envious list of suppliers, ensuring her tapas is seasonal and continually changing.

 

 

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Seasonal, fresh and regional

Heralding from the Basque country, Executive Head Chef, Nieves Barragán Mohacho and her team prepare a menu each morning, focusing on the finest Spanish and local produce available, celebrating seasonality and provincial dishes from across the Spanish regions. Exceptional ingredients that can often be found on the menu include percebes, also known as gooseneck barnacles, morcilla served on piquillo peppers and topped with a quail’s egg, carabineros, large intensely red prawns from the Mediterranean and presa iberica, the tender cut of pork from between the shoulders of the Iberian pig.

Other favourites include succulent milk fed lamb, kid and Basque beef. The legendary “Fino Sandwich” is Nieves’s contemporary take on the traditional penca and is a combination of wind dried beef and tetilla cheese sandwiched between swiss chard and crispy fried, the perfect lunchtime snack. When in season calςots served with romesco sauce are also hugely popular.

The menu is laid out in such a way to ease ordering and ensure guests experience the best that Fino has to offer. At lunchtime there is a traditional menu del dia at £17.50 for 5 plates or £20 with coffee and dessert. It changes daily and includes classic tapas such as pan con tomate, baby gem salad and chipirones. To see today’s menu click here.

 

 

 

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Cocktails, wines and sherries

Fino’s sommelier Rafa Martin, together with Sam & Eddie Hart has put together a wine list that features some well-known and some lesser-known, smaller producers, forever pushing the customer’s experience and introducing them to some of the most interesting bodegueros Spain has to offer. Alongside the wine list there is an assortment of cocktails and sherries, all of which can be viewed here .

To celebrate Fino’s 10th anniversary (March 2013) Bodegas Hidalgo in Sanlucar de Barrameda prepared a bottling of Manzanilla Pasada en Rama especially for the restaurant. This can be ordered by the glass or by the bottle and is a great example of aged and complex Manzanilla. It is also available at sister restaurants Barrafina and Quo Vadis.

The cocktail bar, overlooking the restaurant is the perfect place for pre or post dinner drinks and offers a menu of bar snacks from lunchtime onward.

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Click here to make a reservation 

Reserve by telephone 020 7813 8010

Monday to Friday  Lunch 12 – 2:30pm  Dinner 6 – 10:30pm

Saturday  Dinner 6 – 10:30pm

Fino is available for group bookings and private hire, either just the restaurant, the cocktail bar or in its entirety. For sample group and event menus and to discuss your event further please get in touch.

For groups of 8 and above we require a debit or credit card number, expiry date and security code to secure a booking. Until we have these in our system your booking is not confirmed. All these details are held password secure in our booking system and automatically deleted upon cancellation or 24* hours after the date of your reservation. Should you need to cancel your booking, please let us know as soon as possible. Cancellations at less than 24 hours notice for bookings of 8 and above maybe be subject to a cancellation fee of £20.00 per guest. In cases where food has been pre-ordered, the full value of the food at the agreed price per head may be charged. We do understand parties may have to cancel and take each cancellation on its own merits and will inform you if we intend to process a charge to card in lieu of cancellations or no-shows

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Saber Laieb, Head Chef

Saber started working in the kitchen at Fino in 2009. He works closely with Executive Head Chef Nieves on a day to day basis, making sure that the daily changing menu and the menu del dia are interesting and using the best seasonal ingredients available. He is passionate about Spanish cooking and has enjoyed taking the helm at Fino. Saber is originally from Algeria and outside of work he enjoys swimming, playing football and bowling.

Careers at Fino

Fino is always on the lookout for talented new employees and welcomes CVs and covering letters from enthusiastic, friendly and motivated individuals looking to develop or begin their careers in the hospitality industry. Fino offers competitive salaries, career progression and on the job training. For front of house positions please email your CV and covering letter to sebastien@finorestaurant.com and for kitchen positions please email nieves@finorestaurant.com.

 

Sam & Eddie Hart, Founders

Sam & Eddie Hart were born into the hospitality business. Their father, Tim Hart and Mallorcan born mother, Stefa Hart own and operate the renowned Michelin starred Hambleton Hall in Rutland. Before opening Fino Eddie spent time living and working in Madrid and travelling around Spain. During this time his brother Sam was living in Mexico City running his own successful nightclub. On Sam’s way back to London he met up with Eddie in Spain and it was not long before they both arrived back to open Fino, their first restaurant in 2003.

Nieves Barragán Mohacho, Executive Head Chef

Nieves Barragán Mohacho is executive head chef for both Fino and its smaller sister restaurant Barrafina, located on Frith Street in Soho. Raised in the Basque country and having worked her way across Spain before coming to London, Nieves joined Sam and Eddie in 2003, taking on the mantle of head chef in 2007. Between shifts in both kitchens, Nieves makes regular trips to Spain to meet the farmers and carnicerias whose produce she uses on her menus. In 2011 Nieves, Sam and Eddie wrote their second Spanish cookery book, Barrafina, A Spanish Cookbook, available here.

Rafa Martin, Sommelier

Rafa Martin has been working with the front of house team at Fino as sommelier for the last two years. He is responsible for putting together the wine, sherry and cocktail lists and helps guests choose the right accompaniment to their tapas.  Rafa arrived in London in 2010 and came to cement his knowledge and experience of Spanish wine in a foreign commercial environment. In his native Spain, Rafa spent 15 years working for multinational spirit houses and wine bodegas, including Pernod Ricard, Heineken and Domeq. He studied wine, marketing and management at university.

Saber Laieb, Head Chef

Saber started working in the kitchen at Fino in 2009. He works closely with Executive Head Chef Nieves on a day to day basis, making sure that the daily changing menu and the menu del dia are interesting and using the best seasonal ingredients available. He is passionate about Spanish cooking and has enjoyed taking the helm at Fino. Saber is originally from Algeria and outside of work he enjoys swimming, playing football and bowling.

Careers at Fino

Fino is always on the lookout for talented new employees and welcomes CVs and covering letters from enthusiastic, friendly and motivated individuals looking to develop or begin their careers in the hospitality industry. Fino offers competitive salaries, career progression and on the job training. For front of house positions please email your CV and covering letter to sebastien@finorestaurant.com and for kitchen positions please email nieves@finorestaurant.com.

 

Sam & Eddie Hart, Founders

Sam & Eddie Hart were born into the hospitality business. Their father, Tim Hart and Mallorcan born mother, Stefa Hart own and operate the renowned Michelin starred Hambleton Hall in Rutland. Before opening Fino Eddie spent time living and working in Madrid and travelling around Spain. During this time his brother Sam was living in Mexico City running his own successful nightclub. On Sam’s way back to London he met up with Eddie in Spain and it was not long before they both arrived back to open Fino, their first restaurant in 2003.

Nieves Barragán Mohacho, Executive Head Chef

Nieves Barragán Mohacho is executive head chef for both Fino and its smaller sister restaurant Barrafina, located on Frith Street in Soho. Raised in the Basque country and having worked her way across Spain before coming to London, Nieves joined Sam and Eddie in 2003, taking on the mantle of head chef in 2007. Between shifts in both kitchens, Nieves makes regular trips to Spain to meet the farmers and carnicerias whose produce she uses on her menus. In 2011 Nieves, Sam and Eddie wrote their second Spanish cookery book, Barrafina, A Spanish Cookbook, available here.

Rafa Martin, Sommelier

Rafa Martin has been working with the front of house team at Fino as sommelier for the last two years. He is responsible for putting together the wine, sherry and cocktail lists and helps guests choose the right accompaniment to their tapas.  Rafa arrived in London in 2010 and came to cement his knowledge and experience of Spanish wine in a foreign commercial environment. In his native Spain, Rafa spent 15 years working for multinational spirit houses and wine bodegas, including Pernod Ricard, Heineken and Domeq. He studied wine, marketing and management at university.

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Address:

33 Charlotte Street
(entrance on Rathbone Street)
Fitzrovia
London W1T 1RR

View map

 

020 7813 8010

For General Enquiries  reception@finorestaurant.com
For Press & Marketing Enquiries  zoe.haldane@hartsgroup.co.uk

Twitter @finorestaurant
Facebook.com/finorestaurant