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New Spanish-Style Bar And Restaurant Iberia Opens Its Doors

There’s a brand new Spanish restaurant on Rundle Street and it looks amazing!

Last night the long-awaited opening of Iberia on Rundle Street, finally happened and we haven’t felt this excited since Beyoncé released her surprise album ‘Lemonade’. 

Iberia is owned and operated by Head Chef Andrew Douglas and brothers Tom and James Roden, who are also known for their ridiculously good coffee at Vardon Avenue’s Exchange Specialty Coffee. The restaurant and bar is inspired heavily by the Iberian Peninsula that spans across Spain, Portugal and Andorra.Their intention is for Iberia to be as authentic as possible – it certainly won’t be a caricature of Spain. If their restaurant were to be the equivalent of an Irish pub and full of cliches, they say they’d be pretty disappointed.

It’s a very intimate split-level venue. As you walk into the restaurant there’s a fantastic leather booth with a giant fishing net which looks out onto Rundle Street which would be fabulous for a small group. The front windows also open out so you can sit in the booth or along the bar and take in the Rundle Street action.

If you’re there to dine, you go up the stairs into an intimate, long and thin dining area which runs parallel to the kitchen and bar. It’s clear Iberia have gone with the ethos that they’ve got nothing to hide. By having the kitchen exposed, they’re eager to showcase the way they prepare and cook food.

From the entrance level, you are almost drawn downstairs into the cavan-like underground bar with a capacity for just over 40. The cosy setting also allows patrons to sit at the bar, at tables along the wall and in a As anyone knows, on Adelaide’s 40 degree days, an underground bar is the place to be.

There’s outdoor dining that sprawls onto the bustling Rundle Street, with long tables to keep to close to their sharing mantra.

The brothers have enlisted their long-time friend and former head chef at Melbourne’s iconic Eau-de-Vie, Boilermaker House and Movida, Andrew Douglas, to run the kitchen. The menu is separated into ‘preserved meats, fish and vegetables’, ‘single items’, ‘larger plates’ and of course, ‘desserts’.

Under single items and larger plates menu, you’ll find dishes like the CALAMARI in apple escabeche, TORTILLA – Spanish omelette of crab, corn and manchego, LEEKS, macadamia mayonnaise, salt bush and MORCILLA – blood sausage, apple, almond, toast cream filling out their menu amongst other Spanish-inspired cuisine.

Tell all your friends and get booking. Spots look pretty limited, so you’ll want to jump online and reserve your table pronto. Follow the guys on Facebook and Instagram, if you haven’t already!

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