It’s all about the ingredients here – good tomatoes, good extra virgin olive oil and good bread. At Barrafina we use the white sourdough that we bake at our sister restaurant, Quo Vadis, just round the corner.


  • Lightly toast the bread on both sides and rub slice with the cut side of the garlic.
  • Using your hands, squeeze 2 or 3 tomatoes over each slice so that the juice and pips fall on to the toasted bread.
  • Drizzle a tablespoon of olive oil over each slice.
  • Season well with salt and pepper and sprinkle with a little chopped parsley before serving.

Serves 4 as a tapas


4 slices of white sourdough bread, 2mm tick

1 garlic clove, peeled and halved
8-10 plumb tomatoes, halved
4 tablespoons extra virgin olive oil
Maldon salt and freshly ground black pepper
1 tablespoon chopped fresh flat leaf parsley

Pair with

Estrella Galicia

A traditional flavour of marked bitterness and refreshing aftertaste.

Available from: Waitrose, Sainsburys, Majestic, Co-op and Greene King online.