Delicious Autumn Additions arrive at Iberica Leeds

Iberica Leeds, 17A E Parade, Leeds LS1 2BH
Leeds has seen quite the abundance of really great Spanish restaurants opening over the last few years, none quite as decadent or striking as the city’s latest edition, Iberica. Set in the grade two listed former antiques house, Executive Chef Nacho Manzano has created an amazing menu bursting with some of the best Spanish ingredients. When we heard about the recent autumn additions to the menu we couldn’t wait to sample the new seasonal dishes on offer.
Arriving on a cold Tuesday evening we were greeted by the polite matradee and taken inside to the stunning dining room. First things first we grabbed the drinks menu and set about deciding what to order. Iberica have done a great job compiling some signature cocktails, gins, sherries as well as Spanish beers, ciders and cava. I really like how they’ve divided the wine list into easy to understand descriptions. We opted for a smoky, soft and spicy red, our waitress gave us a great recommendation of the Sers Singular while we checked out some of the new seasonal dishes on offer.

Opting firstly for the cured meat selection we decided on the ‘Beef Cecina’. A bit like a more grown up sophisticated cousin of bresola with a hint of smoke to add to the smooth earthy flavour. Another meaty feast arrived next, ‘Trio of Ibericos – A journey through Spain through the three Iberico hams’. As advised we ate from left to right starting with Serano, 75% Iberico then onto the main event, 100% Iberico. From start to finish each one was a real treat but the 100% Iberico was absolutely incredible, ‘melt in the mouth’ is a term used quite liberally but the latter did exactly that!

To balance out the first dishes we ordered ‘Toasted bread with Tomato’. A really simple dish, but done so well. Toasted sourdough, rubbed with a garlic clove then topped with some really good quality grated tomato, olive oil and sea salt. A great addition to the cured meat dishes.

Our next plates started to arrive shortly after. Green asparagus served on a bed of onion confit, melted manchego and wholemeal toast then finished off with a generous splash of truffle oil. The ingredients worked perfectly together. With the slight nutty flavour of the cheese, the intense hit of the truffle and the onion confit, balanced with the grilled asparagus. Delicious!

Next up and one of Ibericas signature dishes, ‘Ham Croquettas’. Expecting quite a heavy potato and cheese filling I couldn’t have been more wrong. Crisp pillows of creamy, cheesy sauce and diced Serrano ham almost like bags of air, a really nice light accompaniment to the autumn dishes.

With an incredible selection of fish on offer from the menu we ended up ordering far too many. First up fried squid. A proper Spanish classic done badly in so many places. Iberica got it so right, fried to a perfect crisp but still tender, simply served with a powerful garlic aioli and lemon wedge.

Next up ‘Octopus a la Gallega’. Barbequed octopus served on a bed of crushed potato and spicy smoked paprika sauce. The Octopus again perfectly cooked with a slight smoky, rich flavour from the charcoal grill. The sauce complimented the meaty flavour really well. Not fishy at all, almost like fillet steak of the sea, one of my favourite dishes of the evening.

Our next dish, fresh mackerel served with roasted new potatoes in a clam and garlic sauce, with a parsley and seaweed emulsion. When my partner ordered this I was a little worried it may be a bit too fishy for my liking but the mackerel was softly poached, with the duo of sauces complimenting the flavour of the mackerel.

Lastly from our fishy feast ‘Hake a la Gallega’. A generous hake filled pan fried and served on a bed of confit potato and a big bold garlic sauce, the garlic and the meaty hake came together to make another great dish.

Onto a few pork dishes next, getting rather full we couldn’t help ourselves from ordering a few dishes from the grill menu. ‘Iberico pork loin’ and ‘Iberico pork Secreto’ (an incredibly tender cut from the shoulder) both cooked over the charcoal grill to give a nice crispy bark and seal in the juicy, tender meat. Both served with an intense smoky adobo sauce.
  
We were now both ready to burst but couldn’t resist the dessert menu and Iberica’s signature ‘Caramelised Spanish Rice Pudding’. An amalgamation of crème brulie and homemade rice pudding, served with a gentle dash of warming cinnamon, this is the go to dessert nearly every time we’ve paid a visit.
  
My partner opted for the ‘Gloria Cheesecake’, served with a super sharp berry sorbet and studded with shards of Parmesan cheese, which gave a real depth to the creamy cheesecake. Both the sorbet and the rich creamy cheesecake worked together really well. Thankfully she couldn’t finish it all so I got a chance to sample a bite too. When I first saw this on the menu I didn’t think the combination would work but the Parmesan together with the soft cream cheese were a perfect match.
The new autumn dishes really showcased some of the best seasonal ingredients alongside some more familiar favourites. It was also great to see such knowledgeable and friendly staff in one of Leeds most beautiful settings. We’re already looking forward to our next visit to Iberica Leeds very soon.
Find out about ‘A Spanish Style Christmas at Iberica Leeds’ – including details of their gourmet hampers.
Visit Iberica Leeds dedicated restaurant page.