Eyre Brothers, created by restaurateurs David and Robert, brings to London the many delights of rustic Iberian cuisine from the heart of the Spanish Pyrenees to the Atlantic coasts of south west Portugal. Located in Leonard Street, and adopting a rather simple though luxurious approach to décor, the food at Eyre Brothers exhibits a similar commitment to detail with fresh ingredients and strong flavours to the fore.
 
The tasty and well presented array of dishes include specialities such as lobster soup with saffron, pimento and peas, grilled smoked salmon or pork and beef, Alentejo style - fried in pork fat and then casseroled with paprika, garlic, fresh coriander and white wine. Main courses display a similar lack of pretension with roast duck confit with black cabbage and pancetta, aged grass-fed Longhorn beef rib steak with tarragon butter or grilled fillets of gilthead sea bream offering quality over gimmicky ingredients. There are subtle touches of the exotic to be found, notably in the restaurant's signature dishes of grilled fillet of acorn-fed Ibérico pig, marinated with smoked paprika, thyme and garlic or grilled Mozambique tiger prawns piri-piri, Round off with toucinho de ceu, a delicious baked custard stuffed with almonds.