A high-energy tapas bar inspired by the tightly packed venues of Madrid.
Bondi’s newest tapas bar resembles a set from a Pedro Almodovar film. Inspired by the tightly packed venues of Spain, and Madrid specifically, Besa squeezes 65 seats into a tight space of moody red tones, spotted gum timber and circular booths, with acoustic panels on the ceiling that are shaped to resemble flowers.
Executive chef Ibrahim Kasif, who snared chefs’ hats at Nour in Surry Hills, worked with head chef Alan Kropman on Besa’s menu, which includes Fideua Negra, a dish of squid ink noodles with grilled chicken, pan con tomate, and raw beef carpaccio with white anchovy and goat’s cheese. Instead of a dessert menu, there are a couple of rotating specials, with Basque cheesecake, crema Catalana and churros in the mix.
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