Jose
Cuisine: Spanish
Price:    pound pound_grey pound_grey
1 user wants to go
4 users have been
Verdict based on 4 critic, 5 blogger and 1 user reviews and awards
Restaurant Profile »

Address: 104 Bermondsey Street, London SE1 3UB

Website: Visit restaurant website

Telephone: +44 20 7403 4902

Former chef partner at Spanish institution Brindisa, Jose Pizarro has opened his own small, no reservation sherry and tapas bar in Bermondsey.

This restaurant has been awarded a Michelin Bib Gourmand

Latest reviews of Jose

Time_Out

Time Out Editors, Time Out

18 October 2012

From the short menu, the classics (jamón ibérico, chorizo, tortilla, croquetas and patatas bravas) all hold their own. The grilled dishes are almost brutally simple, involving only a transfer of whatever looked good in the market that day from a cold cabinet on the counter to the grill behind – and some well-judged seasoning…

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Andy_Hayler

Andy Hayler, andyhayler.com

15 October 2011

Nice food but not somewhere for a leisurely, relaxing evening…

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Hugh Wright

Hugh Wright, TwelvePointFivePercent

13 September 2011

Chicken livers with garlic and Fino were superb, both the livers and the sherry-based gravy (please let’s just pause to absorb the beauty of that thought – sherry-based gravy) packing strong, rich flavour and addictive when piled onto crusty bread…

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PickyGlutton

The Picky Glutton, pickyglutton.com

24 July 2011

We ended our meal with (…) pluma iberica. These deceptively simple slices of pork, oddly cooked rare, pack a lot of flavour into such compact slivers of flesh – a lip smacking mix of fatty, salty and peppery hits in meat that almost’s like beef in its marbled texture. Simple and gorgeous…

Read full review »

What the Critics say

Time_Out

Time Out Editors, Time Out

18 October 2012

From the short menu, the classics (jamón ibérico, chorizo, tortilla, croquetas and patatas bravas) all hold their own. The grilled dishes are almost brutally simple, involving only a transfer of whatever looked good in the market that day from a cold cabinet on the counter to the grill behind – and some well-judged seasoning…

Read full review »
metro

Marina O'Loughlin (Metro), Metro

19 July 2011

As with every Spanish tapas bar worth its salt, the real excitement comes from the daily specials board. There might be (…) rare-grilled pluma – a fatty cut of Ibérico pork from between the top loin and the presa. This is one of those rare things, a genuine foodie thrill…

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john_lanchester

John Lanchester, The Guardian

24 June 2011

The other reason for going to José, apart from the food, is the sherry. José makes a big thing of its list, and the bar staff will suggest food matches for you. Sherry is in my view the most underrated great wine in the world (…) José is a proper bar with proper tapas and proper sherry – all good.

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davidsexton

David Sexton, Evening Standard

9 June 2011

Red mullet, black olives, capers, orange was fantastically fresh and tasty, (…) the fillets served with a tangily dressed, sweet-tasting little salad. Clams, fino sherry, ham was equally good, big clams in a salty liquor, perhaps a little overpoweringly meaty if you usually eat your vongole more simply…

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What the Bloggers say

Andy_Hayler

Andy Hayler, andyhayler.com

15 October 2011

Nice food but not somewhere for a leisurely, relaxing evening…

Read full review »
Hugh Wright

Hugh Wright, TwelvePointFivePercent

13 September 2011

Chicken livers with garlic and Fino were superb, both the livers and the sherry-based gravy (please let’s just pause to absorb the beauty of that thought – sherry-based gravy) packing strong, rich flavour and addictive when piled onto crusty bread…

Read full review »
PickyGlutton

The Picky Glutton, pickyglutton.com

24 July 2011

We ended our meal with (…) pluma iberica. These deceptively simple slices of pork, oddly cooked rare, pack a lot of flavour into such compact slivers of flesh – a lip smacking mix of fatty, salty and peppery hits in meat that almost’s like beef in its marbled texture. Simple and gorgeous…

Read full review »
Cheese_and_Biscuits

Chris Pople, Cheese and Biscuits

20 June 2011

The Pluma Iberica was truly astonishing. Strips of pork seasoned and seared to rare, they were served simply with a couple of strips of preserved piquillo peppers (…) and tasted, thanks to aggressive seasoning and expert timing on the grill, like the finest aged beef steak…

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grumblinggourmet

Rich Major, The Grumbling Gourmet

11 June 2011

Despite the specials board (cruelly featuring crab and basil croquettes the next day) you’d struggle to make a full meal out of the place, but that’s partly the point. Grab a couple of plates, and move on…

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