Pata Negra Steps It Up for the Autumn Season
Bristol’s proud independent streak is well-documented, and we’re lucky to have so many vibrant and exciting bars, restaurants and cafes to choose from in this city.
If you enjoy visiting and supporting Bristol’s varied independent venues, it’s likely you’ll have a list of places old and new that you’re just waiting for the right time to tick off.
The Ox on Corn Street had been sitting on my must-visit list for months when I went last month, and I was very, very impressed.
But from the style-savvy team behind The Milk Thistle and Hyde & Co, what else could I have expected?
Also on Corn Street, and also run by the same talented team, Pata Negra is another venue I’d been curious about for a while — but on those occasions when I’d peered in past the door, I’d never felt encouraged in. Despite the great location and classical décor, it somehow just didn’t feel tempting.
Fresh changes at Pata Negra
That’s all changed now. In the latest round of developments at Pata Negra, the kitchen has been brought up from the basement to take pride of place at the forefront of the room — and the difference is striking.
You step through the doorway to skilled chefs preparing delicious dishes in their new open-plan setting, with a fine haunch of cured Ibérico ham hanging from the wall.
Further towards the back of the room, welcoming window seats and banks of plush red-leather benches offer the perfect settings for intimate gatherings of friends.
A menu re-vamp for the autumn season
The engine-room of the restaurant is now fully on show, and a menu re-vamp has changed things up for autumn. Diners can expect seasonal twists on authentic Spanish classics alongside new dishes created to bring the best out of the kitchen’s open grills.
Meanwhile, the wine and sherry list showcases the best of the Iberian Peninsula — the perfect accompaniment to the delicious tapas dishes, fresh seafood and decadent desserts on offer.
For full details on Pata Negra’s refreshed autumn menu, head over to the website here.