Donostia
Cuisine: Spanish
Price:    pound pound pound_grey
3 users have been
Verdict based on 7 critic, 1 blogger and 1 user reviews and awards
Restaurant Profile »

Address: 10 Seymour Place, London W1H 7ND

Website: Visit restaurant website

Telephone: +44 20 3620 1845

Basque cuisine in this 2012 Marylebone opening by Tomasz Baranski, the former head chef at Barrafina.

Latest reviews of Donostia

Andy_Hayler

Andy Hayler, andyhayler.com

31 October 2012

Pluma (pork shoulder) was carefully cooked and had very good flavour and texture, served with a punchy Romesco sauce. Quail with slices of pickled vegetables (such as courgette) was itself very good, the quail cooked through nicely and served whole, but the pickled vegetables, a logical enough pairing, had rather too much vinegar…

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andy_lynes

Andy Lynes, Metro

3 October 2012

Eating at the bar at one of the ten stools reserved for walk ins is the way to go. Then you can see your slab of foie gras with walnuts and sweet PX vinegar being grilled or your tortilla with salt cod (a must order) being fried in its cute blini pan and you can chat to the friendly staff about what to drink…

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The_Guardian

Marina O'Loughlin, The Guardian

7 September 2012

Deep-fried txipirones, the weeniest baby squid, are pleasingly crunchy and greasy: the ultimate bar snack. And there’s a miraculous rendition of cuttlefish on arroz nero: the cephalopod as tender as marshmallow, the inky rice wonderfully intense…

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John_Walsh

John Walsh, The Independent

14 July 2012

Roast pigeon was cooked perfectly and carved in hearty chunks – such a blessing not to have to wrestle with tiny, flying-rat limbs. The chunks came with peas and yummy pancetta…

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What the Critics say

andy_lynes

Andy Lynes, Metro

3 October 2012

Eating at the bar at one of the ten stools reserved for walk ins is the way to go. Then you can see your slab of foie gras with walnuts and sweet PX vinegar being grilled or your tortilla with salt cod (a must order) being fried in its cute blini pan and you can chat to the friendly staff about what to drink…

Read full review »
The_Guardian

Marina O'Loughlin, The Guardian

7 September 2012

Deep-fried txipirones, the weeniest baby squid, are pleasingly crunchy and greasy: the ultimate bar snack. And there’s a miraculous rendition of cuttlefish on arroz nero: the cephalopod as tender as marshmallow, the inky rice wonderfully intense…

Read full review »
John_Walsh

John Walsh, The Independent

14 July 2012

Roast pigeon was cooked perfectly and carved in hearty chunks – such a blessing not to have to wrestle with tiny, flying-rat limbs. The chunks came with peas and yummy pancetta…

Read full review »
hardens

Richard & Peter, Harden's

2 July 2012

Txipirones certainly sounds authentic enough, and this dish of spicy, crispy squid was particularly good. We also enjoyed Usoa – pigeon with peas and pancetta…

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giles_coren

Giles Coren, The Times

30 June 2012

It was fine. I’d go back. But it’s just tapas of the sort about which we can now in London be quite blasé. Indeed, it is rather authentically Spanish, the food being mostly forgettable but occasionally brilliant…

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Time_out

Guy Dimond, Time Out

27 June 2012

We continued making our way through the pintxos list, hoping for one of the dishes to be at least bigger than pintxos size, but none of them was. Take this into account when ordering – the prices seem reasonable, but not if you need five pinxtos each to constitute a full meal…

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Richard Godwin

Richard Godwin, Evening Standard

13 June 2012

The pigs, however, were the stars, and any future visit will concentrate on the pork/red wine ends of the list. A charcuterie board arrayed velvety tissues of Bayonne ham with unctuous thins of chorizo and saucisson from the rare-breed Kintoa pig…

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What the Bloggers say

Andy_Hayler

Andy Hayler, andyhayler.com

31 October 2012

Pluma (pork shoulder) was carefully cooked and had very good flavour and texture, served with a punchy Romesco sauce. Quail with slices of pickled vegetables (such as courgette) was itself very good, the quail cooked through nicely and served whole, but the pickled vegetables, a logical enough pairing, had rather too much vinegar…

Read full review »