Dive into a vibrant haven of modernist Spanish cuisine where expertly grilled paellas and delightful wood-fired dishes take center stage in a lively atmosphere.
"Spanish restaurant, Arros QD is now delivering tapas, paella, and grilled seafood from its Fitzrovia location. They also have a wide selection of wines available. Order here, here, or here." - heidi lauth beasley, jake missing, rianne shlebak
"Crispy baby squid is now what we call our flatmate after they spent a little too much time out on the balcony during the good weather. But, importantly, it’s also one of the tapas dishes you’ll find on Arros’ delivery menu. They specialise in paella, there are several variations to choose from, as well as grilled octopus and plenty of wine." - oliver feldman, heidi lauth beasley, jake missing, rianne shlebak
"Spanish restaurant, Arros QD is now delivering tapas, paella, and grilled seafood from its Fitzrovia location. They also have a wide selection of wines available. Order here, here, or here. We haven’t been here yet, but want you to know this spot exists." - Team Infatuation
"Rice, and lots of it, is what you can expect to find at this huge, strikingly decorated restaurant from the mind of Spanish Chef Quique Dacosta. Specifically, the menu offers an array of takes on the classic Valencian paella, from pork knuckle to tofu & sea lettuce, but plenty of other dishes are available too, including several cuts of meat and fish cooked over fire. There’s a real theatrical element to the place, so ask for a table on the ground floor where you can watch the action in the open kitchen and see the flames from the wood-fired stoves." - Michelin Inspector
"Richard De La Cruz and his sous chef Alvaro Reche run the kitchen at three Michelin-starred chef Quique Dacosta’s Fitzrovia restaurant dedicated to rice and fire. With hunting lodge woodsmoke wafting across the black lacquer and liquid amber light surrounds, this isn’t the environment for reliving that summer holiday paella and Estrella. Best enjoyed in rainy day luxuriance, the star among the rice dishes is the Iberian presa (pork shoulder steak) which comes medium rare, glistening with salt crystals and its own mottled fat. This is paella of the acorn forest, served with earthy black garlic aioli and a floral smattering of broccoli and cauliflower. Socarrat is key to this restaurant, with dishes finished over burning orange and grapevine wood. The exception is the cuttlefish, which is cooked melosa (gently) without the characteristic crunch." - Hester van Hensbergen
