Tasty Tapas
Above: Tinto
Tinto Tapas Bar is just the sort of place that is popular in Sandgate, down the road from the Saga building. You can’t miss it, the name is on the windows.
Sited in a former antiques shop, this is a Grade II listed building which, it is thought, was once a shipwright’s.
Opened as Casa de Tapas in 2002, it now has a simple, contemporary atmosphere, with Mediterranean burgundy walls and a cool tiled floor. Simply furnished, but small, it nonetheless feels adequately spacious. A small terrace out the back is a sun trap for sunny luncheons.
An eating style
Tinto is run by Jakob and Amos Burnett, who both cook and create the recipes, following both French and Spanish themes and inspired by their former Spanish chef. Jake tells me that the Tapas is very much an eating style and clients are encouraged to order three dishes or so (I saved myself for the delicious sweets!).
The menu contains 10 meat and 10 fish dishes, which range from caldereta de cordero, a lamb stew from Northern Spain cooked with dry white wine and smoked paprika, or the costillas de cerdo Ahumado en bacon, gorgeous spare ribs cooked with smoked bacon, butter beans and chorizo sausage, to sepia con pimientos, flash-fried squid and peppers cooked in garlic and paprika, and gambas pil pil, tiger prawns marinated in lime, chili, garlic, ginger and coriander.
The special when we ate there was a delicious dish of scallops seared in Spanish brandy. We enjoyed the pollo de la casa, chicken, marinated in lime and cooked with coriander. You will also find traditional Spanish dishes, such as the tortilla (Spanish omelette), and paella is available by special order.
Jake is proud of the number of vegetarian options, too, and there are good salads. The restaurant caters for parties and can create a menu which can either be a good mix of meat, fish and vegetables, or you can go for a completely vegetarian option. Whatever you do, select the patatas bravas: you will never have never eaten sautéed potatoes that taste so good!
The fish dishes are great for the summer, combined with the very good house white, a Condesa de Laganza Viura. Try the meat stews in autumn and winter, accompanied by the house red, a fruity but not too much so Condesa de Laganza Crianza .
Chocoholics will appreciate the deluxe chocolate pots
The vegetable dishes are good at any time and may be accompanied by a San Miguel available here for those nostalgic of Spanish beers.
The desserts are all home made (apart from the ice cream) and include crema catalan, the Spanish crème brulée, a special Tinto torte, which my companion enjoyed, and I loved the creamy citrus cheese cake. Chocoholics will appreciate the deluxe chocolate pots.
Food is all locally sourced, with meat from Watson Neal and Sons in Folkestone, and straight from Sladden Farm in the Alkham Valley, where the meat is free range. Fish is from Kent’s renowned Grigg’s, down in Hythe, as well as from Douglas Pilcher, whose Folkestone-based boat, Boy Callum, brings in scallops, sea bass and lobster.
Vegetables come principally from Juicy Fruits in Folkestone, but during the spring to autumn season, Jake has a local vegetable supplies in the countryside just four miles away who grows excellent produce.
Jake and Amos rely on vintner Matthew Clark, and their house wine, which we appreciated, is extremely popular, selling some 2000 bottles last year.
You can rely on Jake when he says “it is a good eating experience. With tapas: if there are four you can choose a variety of flavours. It’s a different way of eating” and all good. For a formal and relaxed lunch or dinner, come to the vibrant Tinto. And a word should be added for the excellent service provided by the cheerful and competent Sharon.
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Next review - coming soon
Previous review (San Bas, Westerham)