%20logo%20white.png)
OUR STORY
Our cellar-like, candelit restaurant is ideally located in the heart of the West End and only steps away from Covent Garden's piazza. We pride ourselves on sourcing the very best wines from across Spain and Portugal, alongside bringing celebrated fine ports and sherries to London. Tapas is an age old tradition in Spain and has developed over centuries to become a way of life for Spaniards around the globe. Small plates are served in waves, washed down with local vino in marathon sessions that can often last hours- a unique dining experience that you can enjoy in The Port House without leaving the country!
THE
PORT HOUSE
TAPAS
The story of the Port House tapas restaurants began in Dublin in 2006 when our restaurant owners decided that the delights of Spanish cuisine deserved a spot in the Irish capital. The idea was brought to life in the cave-like restaurant space of South William Street and grew from there. Twelve months later, a second location was opened- Pintxo, in Temple Bar- followed by our third cottage in Dundrum Town's Centre Pembrook District. After three successful restaurants and seven years of hard work, we decided London needed a taste of what we were offering. We came to Covent Gardens where we've been ever since!
WINE
SOURCING
Since the inital concept of the restaurant, providing our own source of wine was key. This allows us to control quality, to buy from small producers across Spain and Portugal, cutting out the middle man to give value to our customers. At the Port House, we offer a broad selection of white, reds and roses to pair with our eclectic menu. Given our name, the Port House is dedicated to bringing you the best that Porto and Jerez have to offer in ports and sherries. From the smallest Port House, Kopke, to the upstarts of Niepoort and Churchill's, to the grandiose grand daddy's of Graham's and Warres. Be sure to ask your server about what will go best with your tapas choices!
PROVENANCE
Our food sourcing is something we take very seriously. We have literally met what you are eating! Our acorn fed Iberian pigs grazed in open woodland in Extremadura which contributes to the wonderful flavours you will experience in our jamon Ibericos, chorizo and lomo meats.
​​
From Northern Spain, black pudding and txistorras are handmade in the La Rioja and Alavesa regions. Our cheese ranges from manchego to garrotxa- a semi cured goat's cheese- to the wonderful warm flavours of our picos de europa blue cheese.
