Summary: Basque-inspired plates over flames; whole grilled seafood shared from a basket.
Brat invites you into a wood-lined bistro where smoke and fire are the kitchen’s heartbeat. The Basque-inspired menu leans on simple, robust dishes such as whole grilled turbot and fast-searing lamb chops, with starters that bite back with smoky, saline notes from bottarga. A thoughtful wine and sherry list runs from classics to less familiar regions like Georgia. The dining room on the first floor of a former pub feels easy and focused, especially if you swap to watch the flames.