A thoughtful blend of seasonal British ingredients and Northern Spanish influence, in Soho.
Spanish dining, for many, can feel a little predictable, especially if pork-heavy menus aren’t your thing. It often means ordering the same familiar plates: pan con tomate, tortilla, gambas, patatas bravas. Always enjoyable, but rarely surprising. So, heading to ALTA, tucked neatly into Kingly Court, we approached with a hint of caution, but quickly put to rest the moment we stepped inside.
On a lively Saturday evening, the restaurant felt instantly inviting. Those familiar with its previous incarnation will notice a complete transformation. Where there was once a more chaotic, communal setup, ALTA now offers a calm, considered space. The interiors strike that sweet spot between modern and warm with soft lighting, natural textures, exposed brick and wood, and an open-fire kitchen that adds quiet drama without the noise.
Leading the kitchen is Rob Roy Cameron, whose experience across Spain clearly shapes the menu. Drawing inspiration from Northern Spain, particularly the Alta Navarra region, the cooking leans into bold, honest flavours while celebrating the best of British seasonal produce.
The menu is designed to share, moving from snacks to small plates and larger grill dishes. There’s a strong emphasis on sustainability too, with responsibly sourced seafood, carefully selected meats, and vegetables from trusted growers. Traditional Spanish techniques are given a contemporary twist, with British oils and vinegars subtly shifting the flavour profile into something fresher and more refined.
Crucially, the menu feels inclusive, and not restrictive.
We started with excellent bread and butter before moving into smaller plates. The smoked cheddar doughballs were a highlight – light, rich and perfectly balanced. Salim opted for Maldon oysters with cherry vinegar, which, while not my personal favourite, he rated highly.
With helpful guidance from our server, we added crab rice with pomelo, Ratte potatoes with mojo verde butter, leeks with walnut, oyster mushrooms with pine nuts, and a beautifully cooked 35-day bone-in sirloin with smoked marrow. It’s the kind of menu where restraint is required because there’s simply too much you’ll want to try.
Dessert, we were told, was essential – and rightly so. Chocolate with bread and olive oil might sound unusual, but it delivered. Smooth, rich and unexpectedly layered, with the olive oil working subtly in the background to elevate the whole dish.
The drinks offering is equally considered. Expect low-intervention European wines, a rotating selection on tap, and nods to Basque cider culture. There’s also vermouth on tap and a cocktail list that leans savoury rather than sweet. While cocktails aren’t usually my go-to, Salim’s Dead Stone Daisy with tequila, lime, Espelette and umami seasoning was quietly impressive (and deceptively strong).
What really makes ALTA stand out, though, is the atmosphere. The service is warm, knowledgeable and genuinely enthusiastic without ever feeling forced. It’s the kind of place that feels polished yet relaxed – a difficult balance to strike.
We left full, content and already planning our next visit.
ALTA is a standout addition to Kingly Court – stylish without being showy, thoughtful without being overcomplicated. For Spanish-inspired dining that feels fresh, modern and accessible, it’s well worth booking.
9 Kingly Court (ground floor), Carnaby Street, London, W1B 5PW
www.alta-restaurant.com
@alta.london
Images Yodeezen
