The Opera Tavern

The story

The Opera Tavern London | Spanish and Italian Tapas in Covent Garden

The Chef and the Kitchen

The Opera Tavern in London delivers a focused Spanish and Italian kitchen under Head Chef Pavlin Karantatski. His approach relies on premium seasonal ingredients rather than heavy processing. The team prepares every plate to encourage sharing, which aligns with the restaurant’s recent recognition of two AA Rosettes for culinary excellence. This focus on straightforward quality keeps the cooking grounded while allowing regional flavours to take centre stage.

Dishes and Sharing Culture

Small plates form the backbone of the daily offering, with staples like delicate croquetas and vibrant patatas bravas appearing regularly alongside rotating seasonal selections. The kitchen treats Italian and Spanish cooking as a flexible framework, swapping out winter root vegetables for summer herbs as the season turns. This structure encourages groups to pass bowls across the surface, turning individual orders into a collective experience. Guests consistently find reliable execution across every category.

Room and Atmosphere

Downstairs features striking graphic prints by artist Ben Eine that anchor a lively bar area complete with counter seating and a large communal table. The transition to the first floor opens into a warmer dining space defined by exposed brickwork and carefully layered lighting. Both zones maintain a steady energy without overwhelming conversation, making the layout practical for pre-theatre visits or extended evening drinks. The design prioritises movement and comfort over rigid formality.