Parro

The chef honed his skills in Spain, and most of the kitchen team hails from Brazil. Collectively, they imbue their Mediterranean cuisine with eclectic influences and smoky depth over a charcoal grill. Smoky and soft with a lovely chew, their BBQ flat bread is best enjoyed with charred tiger prawns in a spicy gambas pil pil sauce. Those in the know always save room for the tiramisu. The place is hugely popular – reservations are a must.