Bar ALTA has been developed under head chef Robbie Jameson, formerly of HUMO, who joined the restaurant in May. The new concept draws on his experience cooking over fire and his interest in the convivial bar culture of the Basque Country, where food and drink are closely linked.
The menu will offer smaller ‘bites’ such as grilled flatbread with green romesco and manchego; spiced cecina with Kampot peppercorn oil; and padrón peppers with mint, sour cream and pickled chilli. Larger plates, including A4 wagyu with marmite, honey and espelette pepper; and corn-fed chicken with fermented chilli and chicken crumb, are designed to be shared.
Drinks will remain a central focus, continuing the restaurant’s signature style of savoury, food-led serves inspired by Spanish drinking culture. The venue will also offer wines by the glass, alongside a rotating selection of vermouths and sherries. Wine and craft cider will continue to be shared across both Bar ALTA and the upstairs restaurant.
The ground floor space is being redesigned to support the new format, with additional high-top and counter seating offering increased visibility into the kitchen. The 20-seat terrace has also been updated with more high tables and banquette seating.
The restaurant’s first-floor dining room will continue unchanged and continue serving ALTA’s original charcoal-led menu of elevated sharing dishes, including new seasonal additions such as highland lobster rice; Iberico and smoked cheddar croquettes; and oak-smoked yellowtail and ajoblanco; alongside established dishes like txistorra; squid with lardo and Vizcaína sauce; and chocolate and olive oil.
“With Bar ALTA, we wanted to introduce another way to enjoy the restaurant - something more relaxed and spontaneous and to complement the ALTA people know and love, which will continue to be offered upstairs,” says Artem Login, founder of MAD Restaurants.
“Whether it’s a couple of small bites and a vermouth on the terrace, or a table full of dishes shared with friends, Bar ALTA is designed to capture the energy and conviviality of the bars you’ll find across the Basque Country.
“Summer is the ideal time to introduce this new offering to Soho and Kingly Court.”
Bar ALTA will operate Tuesday to Saturday from 12pm to 10pm, and Sunday from 5pm to 10pm, with walk-ins and reservations both accepted.
ALTA has recently been recognised in the Michelin Guide and was nominated for Best New Opening at the National Restaurant Awards.