Iberico & Co. (Soho)

Address : 18 Shelley Street, ,
Telephone : (852)27528811
Website : enotecagroup.com/iberico-soho/
Opening Hours :

Mon-Sun: 11:00 - 02:00

Cuisine :
  • Portuguese
  • Spanish

Upcoming Events

Currently no up and coming events, Click Here to view the full event calendar


A new concept by the ever-popular Enoteca Group has just opened its doors. Iberico & Co. Kitchen and Bar, designed by award-winning designer Kinney Chan offers something completely unique to SoHo customers; an airy, spacious and somewhat grand interior with an unpretentious gastro bar feel. “The interior is exactly what we envisioned” says Robert Cooper, director “a glammed up version of the Estacio de Franca in Barcelona, with its black metal arched ceiling”. Concrete walls, black iron, recycled wood, lead glass and wire mesh combines stunningly with mosaic flooring, Portuguese flower tiles and plush cyan blue and magenta pink fabrics. Robert casually describes it as “gastro-railway chic”.

As always, the focus is on the food with a Spanish and Portuguese inspired menu. Like all Enoteca Group restaurants, the menu will feature a wide range of dishes designed to share. This includes snacks, little plates, family-style bigger plates and a ham bar with some of Spain’s best Iberico hams. Trying not to be just another Spanish restaurant was a top priority and the reason behind the appointment of Consultant Chef David Tamlyn. David trained under Marco Pierre White before working in Michelin starred restaurants such as Pied-a-Terre and The Square in London. He then worked as Executive Chef over a group of British Michelin rated gastro pubs including The Bridge and The Salt House before moving to Hong Kong. “I have taken the concept brief and designed an Iberian influenced gastro-pub menu” says David “using Portuguese and Spanish ingredients like chorizo, Serrano, sardines, octopus & white anchovies with unpretentious cooking – we are jokingly calling it a gastro taverna”. The “& Co” in the name allows David to use the ingredients and cooking techniques from the Spanish and Portuguese ex-colonies like Brazil, Goa, Mozambique, Cape Verdi & Macau – exciting ingredients like peri peri, mojo & vindaloo!


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