Brindisa

Brindisa True Taste of Spain
Restaurants, shops & wholesale. Est.1988

Visit our shops in Borough Market and Balham. Shop online at brindisa.com
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Brindisa, founded in 1988 by Monika Linton, comes from the Spanish brindis, which means to ‘raise your glass’ in celebration. We started over 28 years ago as a salute to the real, artisan food of Spain. In 2004 we moved from warehouse to table with the opening our first restaurant, ‘Tapas Brindisa’, in Borough Market. Since then we have opened five bustling tapas bars and family restaurants across London.

Ever wondered how Ortiz products get from sea to tin? 🐟Every bonito del norte is pole and line caught, one by one, durin...
09/07/2026

Ever wondered how Ortiz products get from sea to tin? 🐟

Every bonito del norte is pole and line caught, one by one, during the summer fishing season 🎣

The catch arrives at the port early in the morning and goes straight to the auction.

Once at the factory, the tuna is cooked whole the same day for 6-8 hours, then cut by hand into the pieces that go into the jars.

All their products, tuna, sardines, anchovies, are packed by hand into their iconic tins 🙌

Anchovies need to be cured first. They’re layered with sea salt and weighted down with stones in these barrels, so they mature slowly and develop flavour.

Here they’ll stay for 6 to 12 months, depending on size.

Once cured, each anchovy is carefully filleted by hand for a rich, plump fillet 😋

Ready for their olive oil bath.

Ortiz is 20% off in store and online until Sunday! Link in bio 💙

When your manicure matches your pantry 💅🏻This is what happens when Amy from our team gets her nails done - the salon dre...
08/07/2026

When your manicure matches your pantry 💅🏻
This is what happens when Amy from our team gets her nails done - the salon dreads seeing her coming 😂
By the way... Ortiz is 20% off in store and online until Sunday! 🐟 Link in bio.

07/07/2026

Three ways to make the most of your Ortiz tins 🐟✨

1️⃣ Creamy ricotta and anchovies on toast
2️⃣ A classic Gilda: anchovy, olive, guindilla
3️⃣ Ortiz tuna bocadillo with pickles


Shop Ortiz via the link in bio and save 20% until 12th July 🛒

29/06/2026

The only butter upgrade you need 🧈🐟
Anchovy butter:
Blend softened butter with Ortiz anchovies, a little smoked paprika, garlic, lemon juice and zest. Spread on good sourdough and enjoy! It’s perfect for cooking too.

Shop Ortiz via the link in bio and save 20% until 12th July 🛒

A post you can taste 👌
25/06/2026

A post you can taste 👌

Ibérico lomo doblado is one of those amazing finds from Spain, and one of the finest pieces of charcuterie - soft, rich,...
24/06/2026

Ibérico lomo doblado is one of those amazing finds from Spain, and one of the finest pieces of charcuterie - soft, rich, and buttery. It’s no surprise it’s a staff favourite at Brindisa! Pair it with sharp caperberries to cut right through it.

Find it in store or shop via the link in our bio.

Three years. One dehesa. A whole lot of acorns. 🐷That’s what it takes to make Ibérico de bellota ham from Señorío de Mon...
23/06/2026

Three years. One dehesa. A whole lot of acorns. 🐷
That’s what it takes to make Ibérico de bellota ham from Señorío de Montanera, one of our most celebrated producers. Their pigs roam free, eating the acorns and grasses of the dehesa. 🌳 You can taste exactly that in every slice. Silky, nutty, and rich in Spanish tradition.
👉 Come and meet our experts in store, taste the hams for yourself and let us carve it for you. Or shop online via the link in our bio.

A peek inside Box Nº2 of Monika’s Rare Pulse Club 🫘Three of Spain’s most distinctive beans and chickpeas, nearly impossi...
16/06/2026

A peek inside Box Nº2 of Monika’s Rare Pulse Club 🫘
Three of Spain’s most distinctive beans and chickpeas, nearly impossible to find outside the country, handpicked by Monika herself.
This edition:
🤍 Garrofón - the soul of authentic Valencian paella, velvety and gently creamy
💛 Alubia Amarilla Canaria - delicate, thin-skinned, with an almost melting texture
🧡 Garbanzo de Escacena - a buttery Andalusian chickpea that makes the richest, creamiest broth

Inside the box: exclusive recipes from Anna Jones  and  to help you cook them at home, plus everything you need to know about working with dried pulses.

Follow the link in bio to subscribe or get the box as a one-off. The next box lands in July - don’t miss out 🌱

11/06/2026

Goat's curd on toast, three ways.
Fresh, clean and a little tangy. Endlessly versatile too. You've loved this cheese in the Basque cheesecake or in salads, but it's great for breakfast or brunch as well.
🍊 Marmalade - made with Bouquet de Flores oranges from Todolí Citrus Foundation
🍅 Tomato and salt
🍑 Grilled peach and ham
Find it in our shops or online via the link in bio.

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