Daily special
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| Roasted scallops with paprika |
This is my 14th visit, Ibai sits on a quiet street near St Paul’s and carries itself with a kind of calm confidence that you notice the moment you walk through the door. The dining room is compact but thoughtfully arranged, with a warehouse vibe, packed with high-energy tones and soft lighting. If you have been a few times like me, you really should start exploring its daily special offering, as there are some very special dishes on there, ranging from small pintxos-sized dishes to mains.
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| Croque Ibai: carabinero, boudin noir and Tomme de Brebis |
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| Wagyu, crab and caviar pintxos |
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| Tuna and gilda sauce |
The tuna in gilda sauce is a perfect example. You expect brine and heat, but Ibai’s version brings a deeper sense of balance. The tuna is firm and clean, and the sour note offers freshness, and the olive oil carries a gentle sweetness. Another special on the day was a crab and wagyu beef pintxo, a slice of beef with crab on bread that could easily pass for a main in miniature. The crab is so fresh and sweet, it acted as a good contrast with the richness of the oily beef. The bread provides a soft contrast without turning the bite into a sponge of fat. It is the sort of dish that seems simple until you taste how carefully it has been handled. The final special from my visit was a giant roasted Scottish scallop. The buttery and smoky sauce with a hint of paprika offered richness rather than feeling heavy, and the scallop was cooked to perfection.
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| Delica Pumpkin & Tolosa Beans with black truffle |
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| King crab rice |
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| Galician Blond sirloin |
Without a doubt, the star here is the food. While the service and wine are solid here, the main event is the top-notch cooking, using some of the finest ingredients. The attention to detail, the careful control of seasoning, the respect for texture and temperature, and the balance between tradition and the restaurant’s own identity create a meal that feels grounded and thoughtful. Ibai shows that great dining does not rely on spectacle. It relies on clarity, confidence, and the courage to lead with what matters. There is a reason why I keep coming back for more, Ibai nails the cooking with style and conviction.
Food 4.5/5
What I paid: £125 per person with wine
Average cost without drinks and services: £80 (dinner)
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