Pulpo Negro

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Pulpo Negro Modern Spanish tapas bar in the heart of Alresford
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We’re so lucky to hold of a limited number these plump beauties! 🖤XL hand-dived Scottish scallops from Flying Fish Seafo...
23/10/2026

We’re so lucky to hold of a limited number these plump beauties! 🖤
XL hand-dived Scottish scallops from Flying Fish Seafoods Flying Fish Tom

Cooked in Brindisa Spanish Foods morcilla & Pedro Ximénez butter and finished with noisette, sage, and charcoal polonaise.

Special on the blackboard 🖤

Albondigas, sherry-braised onion & confit garlic migas 🖤Our albondigas make use of the trim from our steak board, minced...
15/10/2026

Albondigas, sherry-braised onion & confit garlic migas 🖤

Our albondigas make use of the trim from our steak board, minced with egg, breadcrumbs, confit garlic & fresh herbs, then braised in a rich stock made from the bones. The stock is reduced down to concentrate the flavour, creating a rich base for the sauce.

Onions are slowly cooked in oloroso sherry until soft & deeply flavoured, bringing sweetness & a subtle nuttiness from the sherry to balance the richness of the beef.

Migas made from bread & garlic slowly confited in olive oil, then blitzed with crispy onion, add a savoury texture to the dish. Finished with chives & olive oil for a clean allium hit.

Santiago tart, oloroso plums & crème fraîche 🖤Our version of the traditional Galician Santiago tart, made with ground al...
12/10/2026

Santiago tart, oloroso plums & crème fraîche 🖤

Our version of the traditional Galician Santiago tart, made with ground almonds, lemon & orange zest and cinnamon. Dense & naturally gluten free, with the rich, moist texture that comes from using almonds in place of flour.

Served with plums lightly braised in sugar & oloroso sherry to bring out their natural flavour, alongside slightly sweetened crème fraîche to cut through the richness of the tart.



New Year’s Eve at Pulpo Negro 🥂A little teaser of what’s to come…Join us on 31st December as we see out 2026 at Pulpo Ne...
09/10/2026

New Year’s Eve at Pulpo Negro 🥂

A little teaser of what’s to come…

Join us on 31st December as we see out 2026 at Pulpo Negro, with two sittings & two menus planned for the evening.

An evening of good food, drinks & celebration to finish the year with us.

Bookings will open in the coming weeks, with full details released when reservations go live.

🖤

Patatas bravas 🖤One of our original dishes & still a firm favourite.The bravas sauce starts with peppers & garlic slowly...
08/10/2026

Patatas bravas 🖤

One of our original dishes & still a firm favourite.

The bravas sauce starts with peppers & garlic slowly cooked down with plenty of paprika, creating a rich, smoky base for the potatoes.

The potatoes are cooked three times - first blanched in heavily salted water, then fried at 150°C, cooled & fried again at 180°C. This gives them a crisp, golden outside while keeping the centre soft & fluffy.

Finished with garlic aioli & red chilli aioli criss-crossed over the top, then a final dusting of paprika for extra smoke.

A classic for a reason.



07/10/2026

Something new to discover on the way down to the cellar…

Our second collaboration with local artist , following his artwork in the bathrooms, & this time he’s completely transformed the staircase with an incredible collection of hand-painted illustrations.

From fishermen & octopus to shellfish, & plenty of little Pulpo references, the level of detail throughout is something that’s almost impossible to capture on camera. We don’t even want to think about how many hours have gone into it!

We absolutely love Hendog’s creativity & the way he’s brought the space to life. We’re very grateful to have his work throughout the restaurant.

There’s still one final detail to come - an original print to finish it all off.

Thank you again, . We can’t wait for you to see it for yourselves. 🖤

Charred leeks 🖤Leeks slowly braised in a stock made from their own trim, aromats & butter, then finished with a burnt le...
03/10/2026

Charred leeks 🖤

Leeks slowly braised in a stock made from their own trim, aromats & butter, then finished with a burnt leek emulsion, romesco, burnt leek ash & crispy leeks.

The burnt leek emulsion intensifies the flavour of the leeks, while the romesco brings richness, sweetness & umami from roasted peppers & garlic. Burnt leek ash, blitzed with charcoal, adds a deep smoky note, with crispy leeks bringing texture throughout.

A simple vegetable, using the whole ingredient & building flavour at every stage.

BBQ chicken thighs, sweetcorn velouté, charred corn salsa 🖤Chicken thighs are brined in lemon, honey & thyme before bein...
26/09/2026

BBQ chicken thighs, sweetcorn velouté, charred corn salsa 🖤

Chicken thighs are brined in lemon, honey & thyme before being charred on our Fire Made BBQ, giving the chicken crisp skin, juicy meat & a deep smoky flavour.

Corn is charred over the BBQ before being stripped from the cob & mixed with finely diced Gordal olives and piquillo peppers. PX sherry vinegar & smoked paprika bring acidity, sweetness & a little heat.

The sweetcorn velouté is made using the stripped cobs, simmered with garlic, shallots, rosemary, thyme & chicken stock before being finished with cream & reduced for a rich, concentrated corn flavour.

Finished with crushed kikones for extra texture & another hit of corn, alongside smoked paprika oil for an extra layer of smokiness.

23/09/2026

Our team were grateful to attend Brindisa’s Open Day this week at their stunning Battersea restaurant. 🖤

A delicious day spent trying our way through their wide range of produce, discovering new products & meeting new suppliers. The perfect way to round off a busy summer with one of our favourite suppliers.

Thanks to the Brindisa team for having us! 🇪🇸



Salted almond pannacotta, English cherries & lemon thyme meringue 🖤Almonds are roasted & salted before being steeped in ...
17/09/2026

Salted almond pannacotta, English cherries & lemon thyme meringue 🖤

Almonds are roasted & salted before being steeped in cream, allowing their flavour to infuse before adding sugar & gelatine. Once set, the pannacotta is piped into the bowl & shaped with a small well for the cherries.

English cherries are lightly poached in a sugar syrup with cherry compound to enhance their natural flavour, while lemon thyme is steeped in syrup before being whipped into egg whites & slowly baked into a crisp meringue.

Finished with almonds baked in icing sugar until caramelised, bringing a little extra texture to the dish.

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

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