Dimly lit and intimate, Rubia evokes the numerous tabernas of Spain and serves much the same hearty, unpretentious fare that you would find in the Iberian heartland. Steaks are the specialty here, namely cuts of the Rubia Gallega cattle breed. Expertly seared on the skillet and simply seasoned with sea salt, the steaks are tender and ruby red, yet carry intense aroma. Then there are the tapas, which sample produce of Spain’s land and sea with similarly punchy flavours—don’t miss the steak tartare with bone marrow, Hokkaido scallop in escabeche, and octopus gallega on potato cream. The wine list is serviceable, but give the botanical-adorned Spanish G&Ts a try if you can.

Signature Dishes

• Rubia Gallega boneless rib eye
• Hokkaido scallop in “escabeche”
• Steak tartare, bone marrow

Tatler Tip

Those who are avoiding red meat need not despair: clocking in at 180 grams, the tuna steak makes for a worthy, if lighter, alternative.