Hispania’s premises, with more than 9,000 square feet are part of the ground floor of the historical building of Lloyds Bank. Hispania is located at 72-74 Lombard Street, one of the most emblematic streets of London, across Bank Underground Station, in the heart of the City.
With two floors dedicated to show the best of Spain, Hispania is the largest, most accomplished and ambitious project devoted to Spanish gastronomy in Europe And with almost 50 meters of facade and 8.5 meters total height, Hispania holds a license to operate as a restaurant, bar, shop and take-away.
Almost 9,000 square feet of space make Hispania a proper flagship store of Spanish cuisine, food and culture.
Designed by the renowned interior designer and antique dealer Lorenzo Castillo and under the gastronomic coordination of award-winning chef Marcos Moran, Hispania is the latest great culinary sensation, offering the best experience of Spanish lifestyle, gastronomy, and culture in London. The prominent architect Tommy Tait, who also designed the well-known Selfridges department store, planned the building where Hispania’s premises are located. In 2007, the building went through a full refurbishment valued at more than 65 million pounds, being converted into premium office space.
Fabada de Prendes, for 4 people
500 kg of dried beans or 1 kg of fresh beans (in this case there is no soaking)
2 Asturian black pudding
2 Asturian chorizos
1/4 of a saffron sachet
A small piece of unsalted bacon
60cl of oil
1 teaspoon chopped onion
Salt to taste
¼ teaspoon sweet paprika
200cl of chicken broth
1 small piece of pork
Traditionally, we present the beans and the meat separately.
The broth must be somewhat thick; if it is very liquid, it is advisable to pass some beans through a sieve and incorporate them into the pot to thicken the broth.