With a wide range of experience behind him, Chef Nacho Rivera brings his expert techniques and Spanish flair to the newly refurbished Tapas hotspot.
Following a striking redesign, Bar Gansa proudly welcomes Nacho Rivera as its new Head Chef. Rivera’s love for cooking started in his hometown in Southern Spain, inspired by the region’s traditional cooking and fresh produce. Having worked as a chef in his hometown for ten years, Rivera made the move to London two years ago.
Here he gained experience working at Donostia and Barrafina, before starting his chapter at Bar Gansa. Rivera chose the move to Bar Gansa as he was drawn to the authentic Spanish
atmosphere and was eager to bring a fresh approach to the kitchen.
Rivera has transformed the menu at Bar Gansa with his personal cooking style, which brings influences from his Spanish heritage with a modern twist. New menu items include Carrileras De Bacalao Con Alioli De Ajo Negro, a Tapas dish of cod cheeks with black garlic and aioli. Paella De Carne, a twist on the classic Paella, boasts pork shoulder, mushrooms and romesco. Chef Nacho’s personal favourite is Chipiron Relleno, a delicious stuffed squid with chorizo, Manchego cheese and PX reduction.
The new menu pays homage to traditional Spanish cuisine, while the restaurant’s refreshing makeover transports patrons into Spain with its quirky design, featuring orange seating and brightly patterned décor.
On weekends, the Sangria flows with a lively bottomless brunch, including three tapas of your choice and ninety minutes of bottomless beer or sangria. To add to the vibrant Spanish atmosphere, electrifying flamenco displays are hosted by the Escuela de Balle every Sunday from 8pm.