Topa will be a 22-cover San Sebastian focused restaurant led by Simon Shand, who was previously head chef at Michelin-starred Shoreditch restaurant Leroy.
Taking over the Provisions kitchen every Thursday, Friday, and Saturday evening, Shand has created a menu dedicated to bringing the ‘spirit of San Sebastian’, to London’s Holloway Road.
Diners can expect a mix of pintxos and Basque plates inspired by Shand’s numerous trips to San Sebastian. Plates will include wild mushrooms and raw egg yolk; crushed coco de paimpol beans with tomatoes and garlic; and hake with orzo, saffron, and courgettes.
Pintxos, meanwhile, will include slow-cooked crab, leek, and cognac txangurro tarts; chorizo cooked in cider; and Ibaiama ham with piquillos spread; as well as gildas.
Guests will also be able to choose from a cheese platter from Provisions’ artisan producers; with a fig, almond, and brown butter sponge, with creme fraiche to finish.
“The food is going to be reflective of the region, it will be fun, focused on high quality, seasonal ingredients,” says Shand.
“We want to bring the spirit of a San Sebastian pintxos bar to Islington.”
Provisions Wine & Cheese was founded in 2015 by Hugo Esquerré and stocks more than 100 cheeses and 120 wines, alongside deli goods, craft beers and fresh bread.
“Our store has always been a strong importer and distributor of Basque products from amazing small producers, and we have done many Basque related pop ups in the past, so it made absolute sense to work with Simon to create a dining concept dedicated to the region,” says Esquerré.
“Apart from the menu, the spirit of San Sebastian is going to be really important to the whole experience, topa (which means cheers in Basque) will be about the informal way of eating, where you feel part of something communal, socialising with friends and enjoying the atmosphere around you, that’s what we want to create.
“Food here is about simplicity, with the use of only a few, but great seasonal ingredients.”
Topa’s wine list will include numerous wines that Esquerré has collected over the years and will be served by the carafe.
