What are the opening hours?

Tuesday 12pm - 3pm 6pm - 11pm Wednesday 12pm - 3pm 6pm - 11pm Thursday 12pm - 3pm 6pm - 11pm Friday 12pm - 3pm 6pm - 11pm Saturday 12pm - 3pm 6pm - 11pm

Pulpo Negro

Modern Spanish tapas bar in the heart of Alresford
(395)

17/06/2026

Sherry glazed pineapple, crème pâtissière, almond & white chocolate 🖤

Sherry glazed pineapple, steeped in a reduction of Moscatel sherry & demerara sugar before being topped with a silky crème pâtissière.

A light Genoese sponge, soaked with more Moscatel, brings depth & intensity, whilst an almond crumb adds texture & richness.

Finished with white chocolate that has been sous vide for six hours before being cooled & grated over the top, creating caramelised biscuit notes that perfectly complement the pineapple & sherry.

06/06/2026

Crispy aubergine, whipped goat's cheese, Canarian palm syrup. 🖤

Aubergine is sliced and brined to remove excess moisture before being coated in a lightly spiced mix of polenta and flour. Oregano, paprika & sumac complement the aubergine's natural flavour, whilst the polenta creates a crisp, textured finish.

The goat's cheese is whipped with cream, yoghurt & lemon zest for a smooth, light accompaniment, bringing freshness and acidity to the dish.

Finished with Canarian palm syrup, produced from the sap of palm trees grown in the Canary Islands. Rich, sweet and almost molasses-like in character, it provides contrast to the tangy goat's cheese and savoury aubergine.

A dish built on texture, balance & a combination of sweet, savoury and acidic flavour

01/06/2026

BBQ Jersey Royals, mojo verde, anchovy butter. 🖤

A dish inspired by the Canary Islands, built around one of Britain's finest seasonal ingredients.

Jersey Royals are prized for their delicate skin and naturally sweet, nutty flavour. Blanched in salted water before being charred over the BBQ, they develop a smoky depth that pairs perfectly with an anchovy & confit garlic butter, bringing layers of savoury umami.

With mojo verde, a sauce from the Canary Islands, made with coriander, garlic, cumin, Moscatel vinegar & olive oil. A touch of yoghurt adds richness, whilst mint brings freshness & crispy capers provide texture.

A simple plate, rooted in tradition, seasonality & bold flavour.

28/05/2026

English asparagus 🖤

A short but sweet season worth making the most of.

Asparagus, mange-tout & courgette, quickly blanched, then charred over flame for sweetness & gentle smoky depth.

Castilian pine nuts bring a creamy texture & deep nutty flavour, reminiscent of the pine forests of southern Spain.

Finished with a tarragon vinaigrette to cut through the salty, lightly bitter charred vegetables, fresh mint for lift & a soft boiled hen’s egg for a rich creamy finish.

22/05/2026

Patatas fritas - the true sign summer is here 🖤

Crisp, golden chips with a soft fluffy centre, blanched in salted water, steam dried for rough edges & twice fried for maximum crunch.

Finished with confit garlic, slowly cooked in oil to release its natural sweetness, before being gently glazed through the hot potatoes for a deep sweet savoury richness.

Fresh oregano, rosemary & lemon zest bring a herbaceous citrus lift, with garlic aioli served alongside for added richness to the already deeply savoury, garlic-led dish.

14/05/2026

Huevos a la flamenca 🖤

A traditional Andalusian dish originating from Sevilla, where eggs are baked in richly spiced tomato & pepper based stews & served straight from the pan as a centrepiece for the table. Deeply rooted in home cooking, it’s a dish built on warmth, smokiness & simplicity done properly.

Our version starts with a slow cooked fritada of shallots, garlic, piquillo peppers, paprika & tomato for a sweet smoky depth of flavour. As the dish bakes, the paprika oil gently confits the eggs, leaving perfectly runny yolks.

Finished with almond migas - toasted breadcrumbs enriched with almonds for nuttiness & texture - alongside crispy kale for freshness, crunch & colour.

08/05/2026

BBQ Cornish monkfish tail, saffron rouille, pickled violet artichoke. 🖤

Kombu-brined monkfish, giving the fish a firmer texture & seasoning it all the way through before cooking over our BBQ.

Saffron rouille of potatoes gently blanched in garlic & saffron, then emulsified with anchovy, egg yolk & rapeseed oil for a rich, velvety finish.

With pickled violet artichokes, carrots, shallots, toasted coriander seeds, moscatel vinegar & lemon zest - bringing the sharpness & freshness that cuts perfectly through the smoky monkfish.

Rich, bright & balanced.

06/05/2026

We're very excited to announce that Pulpo Negro “El cookbook” is finally coming!!!!!
Launching this August.
This book is a reflection of everything we love: Spanish ingredients, proper cooking, fire, simplicity, atmosphere and the dishes that have shaped Pulpo over the years.
Some of the recipes you know. Some you probably don’t. All written exactly how we cook them.
If you’d like early access, updates and launch details:
Scan the QR code Or follow the link in bio to register your interest
Can’t wait to finally share this with you all. 🖤

02/05/2026

Lemon & polenta cake, crème fraîche, lemon curd. 🖤

A soft, citrus-led sponge made with fresh lemon zest & juice, where polenta replaces flour for a more structured, gently chewy texture.

With a rich lemon curd, bringing sweetness & depth that compliments the already citrus strong flavours.

Crème fraîche, lightly whipped with cream & lemon zest, kept tart to cut through & lift the dish.

Finished with candied lemon peel for added texture & a final note of sweetness.

24/04/2026

English gems 🖤

English produce at the start of the season, paired with Spanish ingredients - a style that sits at the core of what we do.

Bright green leaves, with shallots pickled in Moscatel vinegar, lemon zest and juice, that bring a gentle sweetness & acidity, topped with Lilliput capers adding a clean, saline lift.

Finished with smoked anchovies from Nardin - sourced from the Cantabrian coast at peak season & prepared straight off the boats, before a light smoking process that deepens their umami and adds a subtle warmth.

Fresh, sharp and savoury - everything in balance.

Address

28 Broad Street
New Alresford
SO249AQ

Opening Hours

Tuesday	12pm - 3pm
	6pm - 11pm
Wednesday	12pm - 3pm
	6pm - 11pm
Thursday	12pm - 3pm
	6pm - 11pm
Friday	12pm - 3pm
	6pm - 11pm
Saturday	12pm - 3pm
	6pm - 11pm

Website

http://www.pulponegro.co.uk/

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