Traveling abroad has many advantages, but once there it is common to yearn for the homeland’s gastronomy: when this feeling invades us, looking for a restaurant that offers croquettes or bravas becomes almost a necessity. In the big cities it is possible to find an establishment that prepares Spanish food, the problem is that not everyone masters it as we would like, and we can be disappointed.
Ibai Llanos recently verified this on a visit to London, where he decided to try the Tapas Revolution restaurant, with two locations in the English capital. On his website, they say they specialize in tapas, “the popular small dishes found in bars in Spain,” so the streamer wanted to verify it. And, of course, he recorded the experience and shared it on his YouTube channel.
Accompanied by several professional colleagues and his personal trainer, the man from Bilbao began to order some of the most popular tapas in Spanish gastronomy, beginning with ham croquettes. “It’s good, it’s not bad at all”, he commented on this first bite. Then came the blood sausage: “the croquette is better. The blood sausage is dry, you can tell it’s from London.”
However, the big disappointment would not come with any of these tapas, but with the potato omelette. When they serve it, they all agree that it looks very good, but after cutting it, they already observe that the texture is not what it should be. “She’s harder than a rock.” By testing it, they confirm it. “This tortilla does not make any sense. It is very well done and the potato is hard. This is not Spanish”, all the members of the table declare.
To get over the bad taste, they choose to eat a bit of ham, which they like much better, but the experience does not end here. Next dish? Fried squid. “The look is strange, but to be English they are not bad at all,” says Llanos. The bravas, the torreznos, the Manchego cheese with quince, the anchovies and, above all, the prawns, pass. This is not the case of the chorizo ​​a la Rioja and the Asturian cachopo, which, in the words of the streamer, “is nothing more than breaded chicken”.
The conclusion reached by Llanos and his companions is that the tortilla, the blood sausage, the chorizo ​​a la Rioja and the cachopo leave little to be desired, according to them, but assessing the total experience, they assure that “it is not bad to be in London”. Some even venture to give the place a grade, which he receives between a six and a seven. But Llanos does not get wet: “I give it a ten for the company,” he concludes.
