Tranga
Spanish restaurant · Mildmay
Tranga, 61 Newington Grn, London N16 9PX, United Kingdom
Highlights
Spanish tapas, Galician plates, sherries, and wine in bohemian space
Spanish tapas, Galician plates, sherries, and wine in bohemian space
"Trangallan on Newington Green is taking orders on their Spanish cooking and tapas for collection are local delivery. They’re also offering fruit and veg. Message 07802 655045 to join their Whatsapp broadcast group for daily updates, or check out their website for the day’s menu and ordering details." - heidi lauth beasley, jake missing, rianne shlebak
"Trangallan on Newington Green is taking orders on their Spanish cooking and tapas for collection are local delivery. They’re also offering fruit and veg. Message 07802 655045 to join their Whatsapp broadcast group for daily updates, or check out their website for the day’s menu and ordering details. We haven’t been here yet, but want you to know this spot exists." - Team Infatuation
"This Newington Green favourite is serving its large, awning-protected terrace quality, unfussy plates of Spanish sunshine newly guided by a shift towards grocery supply. Tapas are heavy on tinned fish and friends, while larger, Galician plates based on meat (Iberico pork) fish (octopus) and autumn produce (late season tomatoes) catch the eye." - Adam Coghlan
"Probably the Newington Green restaurant most changed by COVID-19, Trangallan is now Tranga, a dining and grocery hybrid. The Galician slant, excellent tapas, and slouching sun trap of a terrace, though, have endured, meaning it retains its place as one of the most compelling places to eat in the area." - Ed Smith
"A comparatively unheralded but excellent Spanish restaurant, Trangallan spills out onto a spacious public space, just off Newington Green in north London. Some classics — like, when it appears, a fine tortilla — are executed with aplomb, but its with the modern preparation of Spanish ingredients that the kitchen likes to flex. Cod with hispi cabbage and Iberian pork, for example, or rare grilled beef with anchovy emulsion." - Adam Coghlan
