BRAT wood grill & wine bar

"Grill viande et poisson excquis "

@loriane09

"looks fantastic chef tomos parry (mountain beak street)"

@eva.stalford

"Paul Mescal - Sourdough with anchovies"

@monica.chua

"Recommended by Giles Coren"

@silvietta_b

"Rec from Isabeau’s chef friend - probably expensive "

@collinmtrotter

"Not worth the 1 Michelin star but very nice still "

@candiceld

"Excellent at meat and fish "

@raphie_varley

"Amazing. Want to go back and try turbot!"

@alicerwilliams

"⭐️ Also smoking goat(Thai) and kiln "

@lebelliepopo

"Fruits de mers gastronomiques "

@bablia

"Burnt cheesecake to die for! Spice crab toast, carb velvet rice!"

@paulaguedes

"high quality a la carte - relaxed Shoreditchy - best BBQ beef id has in a while"

@denisonsmithfg

"Top tier. An OG of the scene. "

@t.austen

"Welsh ingredients meets basque cooking. What an awesome place. Fresh clean innovative dishes. Incredible fish. Orange wine. Just the pinpoint of the gastronomical experience combined with fine service and location. Definitely in the 9 range. 9.05/10"

@scabot4

"Speakeasy vibes, great atmosphere, but not worth a Michelin star (we didn’t know it had one when we booked)"

@louis.mtgt

"Restaurant. Gouter le turbo entier"

@brendadelpino

"Plates to share, open kitchen. Really good! "

@ella212

"Delicious. John Dory or turbot is a must have and amazing wine."

@emmaecohen

"כוכב אחד מסעדת גריל/טאבון מיוחדת בסגנון בסקי"

@noyzuberi255

"Same chef as Kitty Fisher "

@emilyana

"Restaurant top pour le poisson et la viandes cuits à la braise Prix très corrects"

@franck.fournier

"One of the best restaurants in Ldn"

@marionsixtine16

"Have the anchovy bread and turbot"

@marie.haddad

"Head to Shoreditch to find this ultra-edgy (yet Michelin-starred) restaurant, which is headed up by chef Tomos Parry. Brat is largely based around Basque cuisine and wood-fired cooking, while celebrating the Welsh ingredients Anglesey-born Parry grew up with."

@tahliaclaire

"Resto étoilé, basque, vraiment super bon!! A tester 80/100 par pers "

@esteeg00

"Manu, 1 etoile mais pas cher "

@chloe.baret

"Excellent basque restaurant with an open fire kitchen and decent wine selection. I would personally recommend going to their offshoot, Climpson Arch x BRAT, which is a bit further afield in Hackney but has an incredible dining space under a luminous marquise. "

@thomas_hobbsmartin

"Basque inspired fancy Spanish to try "

@emilysabush

"Amazing! Great atmosphere, wide variety of dishes and the food is amazing, original somewhat and can feel the freshness of the produce. Some of the best bread I've had. Open kitchen adds a nice vibe. Good service too. Didn't get to really enjoy the winelist but will do next time. "

@guilhem.jaubert

"Top 100 des meilleurs restos du monde #81"

@claramax

"Maciej’s ‘most enjoyable dining experience in years’ a should definitely check it out "

@mbrytan

"#81 from the world’s 50 best restaurant "

@estherz

"Somebody feed Phil: bread talked with anchovies and garlic, whole wile turbot (type of fish)"

@kris.mendenh

"Leggi di più qui: https://www.enoplane.com/brat-restaurant-londra-il-pantheon-della-ristorazione-ha-un-nuovo-efesto/"

@enoplane

"prix vraiment accessibles "

@alexandrefreyther

"Very expensive but amazing. Book for someone’s birthday! "

@jrainey7

"Tester les anchois pizzas / langoustines "

@charlottelb

"Puff ball with anchovies / turbot "

@cha.coutantlemonnier

"100 Best Restaurants ‘21. Hearty. Contemporary British. Casual atmosphere. "

@coletdbrown

"Basque influences at this rustic Spanish spot with open wood fire grill."

@olliest07

"Cibo alla brace, famoso il rombo"

@sarahalicata

"So so good! Amazing food for reasonable price. Get the oysters, tartar, leak and the bread "

@antoniolevorato1998

"Try the turbot (cooked on its own fat) "

@ale96ange

"Very delish, leeks lamb chops scarlet prawn red pepper onion butter bread"

@safbrd

"Brat is a wood-fired Spanish-inspired restaurant and wine bar"

@murphycailin

"The Modern House Rec: Tomos Parry’s inimitable and intimate oak-panelled, fish-focused Basque restaurant, which simply takes the freshest catch and cooks it over the open fire in the open kitchen: from lemon sole to Dover sole and, of course, turbot (the restaurant is named after a colloquial term for the fish). Other dishes on the menu are simple and beautifully assembled, such as grilled bread topped with anchovies, soused mackerel and plaice ‘pil pil’ with clams. This year, they also have a summer residency at Climpson’s Arch."

@chibs