Housed in a long, narrow room off Aungier Street, Uno Mas looks as if it's been airlifted in from Barcelona. Shelves laden with wine bottles hang on white walls above a dark green leather banquette that stretches from the door to the bar down the back. Perch here for views of the kitchen or settle in to one of the closely packed tables for a taste of Spanish sunshine.
The younger sister of Etto, Uno Mas has the same impeccable credentials as the perennially popular Italian: Using quality Spanish ingredients simply treated, the menu offers a thrilling walk through Spain’s eclectic culinary landscape.
Chef and business partner Paul McNamara (formerly of Etto and Lock’s) is the man with the pans, serving up the type of fuss-free, flavoursome food that put Etto on every food lover’s map.
Snacks like lightly scorched padron peppers, crispy pigs’ ear and thinly sliced jamon Iberico are a great start and worthy introduction to the pure flavours on offer.
Simple sounding dishes like cockles in fino sherry or octopus with kale, potato and violet garlic all over deliver, with a wonderful fresh, by-the-sea taste explosion. While Paul’s seafood is exceptional, dishes like Ibérico pork presa with Pink Fir Apple potatoes pack a serious punch too.
Leave room for dessert: The simple sounding flan de queso is a knock-out and destined to become Uno Mas’ equivalent of Etto’s red wine prunes with vanilla mascarpone. We suspect this crème-caramel style dessert – made with cream cheese and topped with a butterscotch style caramel sauce – will never leave the menu.
As you’d expect from Liz and Simon, Uno Mas’s wine offering is exceptional, with over 150 mostly Spanish and Portuguese wines available, including many by the glass and a nice choice of sherry.
Hip and buzzy, booking is recommended in this hot spot, where you can expect to find chefs and food critics dining on their nights off.
