Ibai London is a premier Basque-inspired grill and steakhouse located at 90 Bartholomew Close in the City of London, specializing in open-fire cooking and exceptionally aged Galician Blond beef. Founded by the renowned meat experts Nemanja Borjanović and William Sheard of Txuleta—the duo behind Marylebone’s Lurra and Donostia—the kitchen is helmed by Executive Head Chef Richard Foster, formerly of the celebrity-favourite Chiltern Firehouse. Since its highly anticipated debut in the summer of 2024, Ibai has become a cornerstone of the Farringdon and Smithfield dining scenes, earning a spot in the Michelin Guide for its focus on the culinary heritage of the French Basque region. The restaurant is particularly famous for its “Croque Ibai,” a luxury toasted sandwich featuring carabinero prawns and boudin noir, and its massive 1kg sharing steaks that have redefined the London “City steakhouse” experience.
The Founders and Culinary Philosophy
Ibai represents a “dream team” collaboration between London’s most respected meat suppliers and one of its most accomplished chefs. The project aims to bridge the gap between the rustic farmsteads of the Basque Country and the sophisticated palate of the City of London.
The Team Behind the Grill
Nemanja Borjanović and William Sheard, the founders of Txuleta, bring an unparalleled supply chain advantage to Ibai, ensuring direct access to some of the world’s finest retired dairy cattle. Chef Richard Foster, who led the kitchen at Chiltern Firehouse for nearly a decade, applies a refined, precise technique to these raw ingredients, moving beyond simple grilling to create complex, produce-led dishes.
The French Basque Influence
Unlike many Spanish-focused Basque spots, Ibai draws heavy inspiration from the French side of the border (Iparralde). This is reflected in dishes like the boudin blanc, the use of Espelette peppers, and a wine list that celebrates the unique vintages of the Pyrenees foothills.
Signature Dishes and Menu Analysis
The menu at Ibai is designed for conviviality, featuring a mix of delicate pintxos and substantial sharing plates cooked over a custom-built charcoal grill.
The Legendary Croque Ibai
The “Croque Ibai” has quickly achieved cult status among London foodies. It is a decadent, three-layered toasted sandwich that combines the sweetness of carabinero prawns with the earthy richness of boudin noir (black pudding) and Tomme de Brebis cheese, all pressed into a perfect golden square.
Galician Blond and Txuleta Beef
The centerpiece of the menu is the beef, particularly the Galician Blond sourced from cows aged 8 to 12 years. These older animals develop a deep, “funky” flavor profile and yellow fat that is prized by connoisseurs. Steaks like the 1kg T-bone are seasoned simply and grilled over high-heat charcoal to create a profound crust.
Beyond the Steak
King Crab Rice: A rich, savory seafood dish that can be supplemented with Black Angus sirloin.
Tuna T-Bone: A massive cut of premium tuna served with a zesty herb and chili salsa.
Gâteau Basque: A traditional almond and black cherry cake that provides a classic sweet conclusion.
Interior Design and Atmosphere
Housed in a converted warehouse between St Paul’s Cathedral and the Barbican, Ibai’s design reflects a “neo-industrial” aesthetic that balances hard edges with warm hospitality.
The Dining Room
The 80-seater space features high ceilings, exposed steel beams, and polished concrete floors. Large semicircle banquettes and pools of candlelight create intimate pockets within the large room, while the open kitchen provides a theatrical view of the flaming grills.
The Vibe
During lunch hours, Ibai hums with the energy of City power meetings, while the evening atmosphere shifts toward a “big, brash, and buzzing” destination for groups and celebration dinners. The acoustic is lively, making it an ideal spot for a social evening rather than a quiet, whispered conversation.
Practical Information and Planning
Location and Access
Ibai is tucked away in the historic Bartholomew Close, a quiet enclave near Smithfield Market.
Address: 90 Bartholomew Close, London, EC1A 7BN.
Nearest Stations: Barbican (5 min walk), Farringdon (6 min walk), St Paul’s (8 min walk).
Opening Hours
Note that Ibai is a “City” restaurant and currently follows a weekday-focused schedule.
Monday to Friday: 12:00 PM – 10:00 PM.
Saturday & Sunday: Closed.
Pricing and Reservations
Average Price: Expect to pay between £90 and £130 per person for a full meal with wine. Large sharing steaks typically start at around £120 per kg.
Booking: Reservations are available online via SevenRooms and can be made up to 30 days in advance. Given its popularity with corporate diners, mid-week evening slots often fill up quickly.
FAQs
Who is the chef at Ibai London?
The executive head chef is Richard Foster, who previously spent nearly 10 years as the executive head chef at Chiltern Firehouse.
What is the signature dish at Ibai?
The most famous dish is the Croque Ibai, a toasted sandwich featuring carabinero prawns, boudin noir, and Tomme de Brebis cheese.
What kind of beef does Ibai serve?
Ibai specializes in Galician Blond beef from retired dairy cows (aged 8–12 years), as well as Spanish Black Angus and British Fullblood Wagyu.
Is Ibai London in the Michelin Guide?
Yes, Ibai was added to the Michelin Guide in late 2024 for its high-quality ingredients and expert open-fire cooking.
Where is Ibai London located?
It is located at 90 Bartholomew Close in the City of London, near Smithfield Market and St Paul’s Cathedral.
Does Ibai have a dress code?
The dress code is Smart Casual. While it attracts a business crowd from the City, the atmosphere is “industrial-chic” and welcoming to all.
Is Ibai open on weekends?
No, Ibai is currently closed on Saturdays and Sundays, catering primarily to the Monday-Friday City and Farringdon crowd.
How do I book a table at Ibai?
Reservations can be made through the Ibai official website or the SevenRooms platform up to 30 days in advance.
What is the “Galician Blond UK” project?
Co-founder Nemanja Borjanović is running a project to breed the first Galician Blond herd in the UK on the Gorhambury Estate in St Albans, intending to supply the restaurant with local-reared Basque beef.
Are there seafood options at Ibai?
Yes, notable seafood dishes include the King Crab Rice, Turbot Chop, and the Tuna T-Bone.
For More news Related insights click on :
Carbone London: The Ultimate Guide to Mayfair’s Hottest Italian-American Table
Kismet Yacht: The Ultimate 2026 Guide to the $360 Million Lürssen Masterpiece
To read more ,New Castle Reporter