Review: Bar Ingo, Broadstairs, Kent
...refined small plates, with a nod to the menus of San Sebastián from an open kitchen
Swedish-born chef Tomas Eriksson is a familiar face on Thanet’s vibrant restaurant scene having left the kitchens of Soho House in London to head up New Street Bistro and Waverley House in Margate - as well as a number of successful pop-ups across recent years.
His new venture Bar Ingo on York Street in Broadstairs sees Tomas and his son Rio serve up refined small plates, with a nod to the menus of San Sebastián from an open kitchen, in an intimate setting.
On our visit, we took on a few classics as well as a few fantastic and inventive adaptations!
Fantastic crispy patatas bravas (£7) were topped with a spicy red sauce and a generous helping of garlicky aioli. The juicy piquet peppers stuffed with braised beef brisket (£12) and burrata with black Iberico tomatoes and salsa verde (£12) were also amazing, flavour-filled dishes.
The stunning looking egg yolk, on a bed of wild mushrooms, butter beans and truffle (£12) was a beautifully tasty original and the scaled down, chicken Schnitzel with curry mayo and pickles (£12) was another brilliant version of the north European classic dish.
But arguably the dish of the day was the scallops (£15), in a black pudding base and topped with spicy chimichurri. It was a brilliantly inventive and tastily executed array of dishes, each with an amazing profile of flavours. We will be back for more.
