Surf and turf king
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| 1kg bone-in British wagyu ribeye |
Ibai in St Paul is my no 1 London restaurant opening of the year so far. It offers a slice of the Basque Country with a contemporary twist. This elegant, dark warehouse vibe restaurant has quickly gained a reputation for its innovative approach to Basque cuisine. The open kitchen adds a lively touch, allowing diners to catch glimpses of the culinary artistry in action. Given that most of the dishes come out of its open-fire grill and that Ibai has an in-house steak aging room, the aroma of the space is just so inviting.
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| Grilled red prawn |
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| Tomato and olive oil |
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| Sweetcorn and truffle |
For my 2nd and 3rd visits, I had similar dishes. The 'prawn toast' which contained a mixture of black pudding, red prawn and sheep cheese was such a thing of beauty, tasted sweet and savoury, with a nice creamy texture thanks to the black pudding and cheese, I am just amazed at how the chef managed to work out such a combination. The 1kg bone-in British wagyu ribeye was steak at the highest level. Thanks to the open fire cooking method, the charr note on the surface had an inviting smoky and burnt note. The fat was evenly spread among the meat, and every mouthful was a total sensation. |
| Prawn, black pudding and cheese toast |
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| French toast with hazelnut ice cream |
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| Chocolate cake |
Ibai in St Paul, London, is a gem for those who appreciate the rich culinary heritage of the Basque region. With its inviting ambiance, exceptional service, and delicious menu with some creative dishes that you won't find anywhere else, it’s no wonder this restaurant has quickly become a favorite among local workers and press alike. Whether you’re a seasoned fan of Basque cuisine or a curious newcomer, Ibai offers a dining experience that’s both memorable and satisfying, especially for meat lovers.
Food 4/5
Average cost without drinks and services:
£80 (dinner)
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