Bar Ingo – The Best of the Basque in Broadstairs

If the idea of tapas conjures images of tired patatas bravas and rubbery tortilla, it might be time to recalibrate. Bar Ingo, a compact 22-cover restaurant on York Street in Broadstairs, is rethinking what small plates can be—and the result is something rather special.

San Sebastián Meets Kent

Head chef Tomas Eriksson, a Swedish-born cook with decades of experience in some of London's finest kitchens, has taken his inspiration from San Sebastián—the Basque Country city with more Michelin stars per capita than almost anywhere else on earth.

The approach is Basque in spirit but Kentish in execution. Seasonal produce from local suppliers takes centre stage, treated with the respect it deserves and elevated by classical technique.

The Dishes

The menu changes with the seasons, but expect refined, punchy plates that pack big flavour into small portions. A standout starter of cured salmon with pickled cucumber and dill cream nods to Tomas's Scandinavian roots, while charred octopus with smoked paprika and aioli speaks directly to the pintxos bars of Donostia.

For mains, the roasted lamb with romesco and herb oil is consistently excellent, the meat pink and tender, the sauce vibrant with charred peppers and almonds. The wine list, curated to complement the food, leans Spanish but doesn't ignore the rest of Europe.

The Space

The restaurant itself is intimate—only 22 covers—with an open kitchen that puts the cooking at the heart of the dining experience. It's the kind of place where the chef might stop by your table to explain a dish, and where the atmosphere encourages lingering over that last glass of Txakoli.

The Verdict

With recognition from the Good Food Guide and a place on the OpenTable Top 100, Bar Ingo is already making waves. If you're in Thanet and craving something more ambitious than the average seaside bistro, this is where you want to be.