Announced earlier this year, the restaurant will be the Spanish chef’s second in partnership with group JKS Restaurants.
Meaning ‘legacy’, Legado will see Barragán Mohacho move beyond her familiar Spanish cooking at her Mayfair restaurant Sabor, allowing the wider ingredients, lesser-known dishes, and regional culinary traditions of Spain to take centre stage.
Meat dishes will include lamb and suckling pig, while fish options will include crystal Mediterranean prawns finished with smoked paprika and moscatel vinegar; and confit lobster with chilli and garlic on a base of thinly sliced rose potatoes and topped with fried eggs (pictured below).
A grilled catch of the day will be served by the half with an ajada sauce from Galicia, with diners able to choose from either the head end - gelatinous-rich and favoured by many communities throughout Spain - or the leaner, lighter tail end.
Vegetable and salad dishes will include the Legado sandwich - a creation that involves a two-day process and is made with Swiss chard, cecina, and smoked cheese, fried in breadcrumbs - a memory from Barragán Mohacho’s grandmother’s kitchen.
Desserts will centre on seasonal favourites, such as an apricot sorbet, served with a lightly aerated almond milk and rosemary oil.
The restaurant will have space for 60 covers in the dining room and an additional 16 at the counter. It will also have a dedicated bar and outdoor terrace open all day serving tapas and pintxos called the Taberna.
On the drinks side of things, the list will begin with a choice of five seasonally changing vegetable and fruit-based cocktails served chilled but without ice that have been created to ready the palate for the meal ahead.
There will also be a 150-bin wine list that will celebrate traditional and emerging regions and styles, with a rotating selection of 18 wines by the glass. An extensive list of sherries will also feature.