BRAT Restaurant

Walk into BRAT and you're immediately hit with the smell of charcoal and burnt edges – proper cooking, no mucking about. It's all about the grill here: think charred hispi cabbage with fermented chilli, whole fish cooked over open flame, and txuleta steaks that actually taste like something. The room itself is deliberately unfussy – industrial bones, wooden tables, the kind of place where food does the talking rather than the décor. You're sat elbow-to-elbow with strangers and regulars alike, which somehow makes the whole thing feel less like dining out and more like you've wandered into someone's brilliant dinner party.