Guide inspectors are constantly on the road, eating out at restaurants to uncover new dining spots worthy of a recommendation.
And they added another 25 restaurants to the guide for Great Britain and Ireland in December, including a newcomer that’s been open for just four months.
Legado opened at the end of August as part of the Montacute Yards redevelopment off Shoreditch High Street.
It celebrates Spanish cuisine, including lesser-known dishes, regional culinary traditions and the country’s artisan producers.
Alongside the restaurant is the Legado Taberna, a less formal space where walk-ins can enjoy sherry, Cava, and pintxos small plates
The restaurant’s name translates as Legacy and is the passion project of chef Nieves Barragán Mohacho – backed by JKS restaurants, which also runs Michelin-starred Gymkhana, Trishna, and Sabor.
Originally from Bilbao, Nieves has earned Michelin stars for her work at Barrafina and Sabor with her flavourful, rustic dishes inspired by her mother and the ingredients of Spain.
Critics have praised dishes such as the whole suckling pig, goats cheese tempura, octopus with caper berries and paprika oil, skate wing tortilla, and Legado sandwich made from beef and smoked cheese between slices of deep fried Swiss chard coated in panko crumbs.
The Guide entry reads: “Anybody who has eaten at Sabor will have been excited for this new opening from Chef Nieves Barragán Mohacho – one of Spain’s greatest exports to the London dining scene – and they won’t be disappointed by Legado’s exuberant cooking and well-oiled service.
“The extensive menu shows off all the kitchen’s considerable talents, including a whole section on suckling pig that uses every part of the animal in a series of delicious ways. Not long after opening, it’s already a hit and it’s no surprise, given what a wonderful celebration of Spanish cuisine it is.”
Posting on Instagram on New Year’s Eve, Nieves wrote: “Whilst we opened our doors in August, much of the year unfolded quietly behind the scenes. Time spent travelling across Spain shaped the kitchen long before service began: discovering regional dishes, visiting vineyards, and exploring market produce from coast to countryside.
“Alongside this came the slow, careful work of building the space itself – from tiles, taps, and custom-built asadores, to wrought iron balustrades and terrazzo tabletops. Watching the restaurant, the idea, and the team take shape over the year has been a true privilege.”
