The Bite Magazine - Autumn/Winter 2025 - Issue 38

Lírica Jada Brookes attended the preview of Spanish tapas restaurant Lírica’s opening at The Cumberland Hotel in Marble Arch. bitecuisine Restaurant Review O n the evening of 2 December, a select group of guests gathered at The Cumberland Hotel for the preview of Lírica. This Spanish tapas restaurant will officially open its doors on 2 January 2026. The event was a celebration of cu- linary artistry, cultural resonance, and the promise of a new chapter in London’s dining scene. Lírica, meaning lyrical poetry, embodies the idea of food and drink in harmony, shared in a warm, sophisticated space. The preview offered a glimpse into this ethos, with dishes that spoke of tradition and innovation, and an atmosphere that balanced refinement with conviviality. The menu endeavours to take diners on a journey through Spain’s gastronomic bounty. Dishes include sun-drenched Vege- tables and Heritage Tomatoes, their vibrant colours and flavours capturing the essence of Mediterranean produce. The sumptuous Iberico Ham Croquetas, golden and crisp on the outside, creamy and indulgent within, are a perfect example of how simplicity can be elevated through technique and care. Classic Tortillas, rich with eggs and potatoes, illustrate Spain’s culinary heritage. At the same time, Gambas al Ajillo, sizzling prawns infused with garlic and olive oil, provides a touch of coastal vibrancy to the table. On the night, Dario, one of the servers, delighted us with the dishes being served, as did the others. These included Gazpa- cho, a cold, refreshing Spanish soup from the Andalusia region, made primarily from raw, blended vegetables like tomatoes, cucumbers, peppers, and onions, along with olive oil, vinegar, and garlic. It is traditionally served chilled, often as an appetiser, and is a popular and healthy dish for hot weather. The blistered and salted Padron Peppers carried the playful unpredictability of their mild-to-spicy bite. These small, green peppers from the Galicia region of Spain are famous for being a ‘game of chance’ because most are mild and sweet, while a small percentage are surprisingly hot. I fell in love with the amazingly delicious Chipirones, tender baby squid, popular in Spanish and Basque cuisine, which were grilled to perfection. They are frequently served whole, deep- fried in a light batter with lemon, or grilled with garlic and pars- ley. Another fantastic dish was Patatas Bravas, crisp potatoes softened by spicy tomato sauce and aioli. Its name means ‘brave potatoes’, referring to the kick of the spicy ‘salsa brava’ sauce. The dish is popular throughout Spain, and variations include adding a garlicky aioli or mayonnaise on top to balance the heat. Pan Con Tomate (bread with tomatoes) is rustic, toasted or grilled bread rubbed with garlic, topped with fresh, ripe toma- toes, and drizzled with extra virgin olive oil and salt. It’s also known as pa amb tomàquet or pan tumaca, a traditional tapa from Catalonia and can be served as a starter, a light breakfast, or a snack. For dessert, we had the creamy, caramelised Basque Patatas Bravas The Poetry of Tapas Gazpacho (Cold Soup) Chipirones (Baby Squid) Grilled Globe Artichokes