Tapas to pass expectations

NAVARRO’S is popular with locals and business neighbours in well known Charlotte Street.
Categorising Navarro’s as a ‘tapas’ restaurant would not do it justice.
Whilst the prices are reasonable and the variety and type of dishes would be described as ‘tapas’ the quality and size make them more of a restaurant.
The selection we chose kept coming: mushrooms sautéed with garlic and rosemary, Spanish omelette, marinated tuna fish, roasted peppers filled with crab and seafood, grilled sardines, fried fish served with a coriander sauce and savoury pancakes served with crab meat and herb. There were prawns in garlic, puff pastry filled with tuna fish, green beans sautéed with garlic and ham, strips of honey roasted lamb served on a bed of mashed potatoes and dried apricots, topped with a eucalyptus honey and wine sauce, chicken and ham croquettes, lentil stew with chorizo and vegetables (all ranging between £3.85 to £4.95 for a good-sized dish).
There was charcoal-grilled Mediterranean prawns and wild mushrooms served with a spicy Canary Island sauce (£7.95) and lamb brochette served with ‘humble man’s potatoes’ – potatoes, garlic, onions and rosemary (£10.55). The three of us enjoyed their excellent house wine, Santiago Sauvignon Blanc (£10.95) and we each tried a different liqueur: Licor 43 (£2.75) consists of 43 secret ingredients, Pacharan Etxeko (£3.50) is the speciality of Navarra made by macerating sloes in anis and a green apple Tilford Liqueur (£2.75) made with natural fruit and spices.
Desserts include vanilla ice cream served on an olive oil biscuit and topped with lavender honey, an Andalusian cream-filled roll smothered in chocolate and a sponge base topped with assorted ice cream sprinkled with nuts and raisins and liqueur, a home-made crème caramel served on a bed of raspberry sauce and cream and crema catalana – a custard-flavoured with lemon peel, cinnamon and vanilla with a caramelised top (£3.50/£4.50).
We shared the Queso (cheese £4.50) that came with pumpkin marmalade and quince compote. On leaving I spotted they sold the quince paste. I highly recommend you keep it at home. It has no preservatives and is made of quince, sugar and lemon and is ideal to serve with cheese or nibble at tea time instead of the more fattening biscuit option.
The restaurant has a cheerful atmosphere with beautiful tiled walls. A basement makes it a cosy place for parties and Rebecca, the owner’s daughter, is there to supervise and ensure all patrons are happy.

Navarro’s
67 Charlotte Street, W1.
020 7637 7713