The Bib Gourmand award is our way of recognising restaurants that offer good food at a great price. While all Bib Gourmands are unique in style and approach, they share the same spirit of generosity and a commitment to quality cooking. That’s why, in this series, we’re highlighting the MICHELIN Guide Inspectors' Bib of the Month. These restaurants are the bedrock of our selection, providing an affordable dining option that doesn’t skimp on precision, skill or flavour. From cosy pubs to buzzing counters, we’ve got a Bib for you.
Our Bib of the Month for November 2024 is the lively tapas bar Pulpo Negro. Located in the pretty market town of New Alresford, its Spanish dishes and fun atmosphere have gained it a loyal following.
Here’s why one of our MICHELIN Guide Inspectors is such a big fan:
“You need only hear the contented buzz of its diners to know that this terrific tapas bar has struck upon a winning formula. It may be located in Hampshire, but you could swear you’re in Barcelona when tucking into the authentic dishes while gregarious chatter fills the room. Go with the team’s recommendation and begin with a few nibbles and an aperitif – perhaps fino or sangria if you want to stick to the Spanish theme. After that, the world is your oyster such is the consistent deliciousness of the dishes – the boquerones, a true test of any Spanish restaurant, are particularly enjoyable. It’s no wonder the place is packed with locals.”
To get a deep understanding of what’s made Pulpo Negro such a success, we spoke to its founder, Andres Alemany.
What was the idea behind Pulpo Negro? How would you describe your approach to food and cooking?
The idea behind Pulpo Negro was to create a buzzing neighbourhood restaurant that was completely different from the existing local culinary offer, serving tapas and small plates with big flavours. We wanted the service to be professional but relaxed, a place where a customer could come in for a quick bite or have a more leisurely dining experience.
Our approach to our food is sourcing the best possible ingredients from Spain and the UK: Ibérico meats from Extremadura, tomatoes from Andalucia and the Isle of Wight, shellfish from Scotland and Catalunya, stunning fish from Cornwall – all prepared with care and cooked simply. We usually have 3-5 ingredients on the plate to make a dish. This simple approach is not to smother the ingredient you’re trying to champion.
What price range can customers expect and how are you able to keep your prices affordable?
These last two years have probably been the most challenging since we opened 10 years ago regarding ingredient price hikes, staff costs, energy and so on. But I’ve learnt as a chef and restaurateur that we will always be thrown challenging times and we have to keep going and become more resourceful without compromising quality. We’re cautious when sourcing ingredients, ensuring we only use things in season. We keep the menu fluid and can change dishes if the prices rise too much.
We constantly chat with our suppliers, ensuring we get the most out of what we buy. We can butcher whole animals and breaking them down is a fantastic way of keeping prices reasonable. We also use residual heat from our fire pit to slow cook overnight. Many non-food savings can be made in the kitchen and restaurant, contributing to the overall cost of dishes. We have snacks that start at £5, and plates are, on average, around £12-14. We also have a blackboard if you want to push the boat out with ex-dairy Spanish and British biodynamic beef. Our average spend with drinks is around £40.
What is the dish to order at Pulpo Negro?
The dish to order at Pulpo Negro is the ‘Gambas al ajillo’, a simple dish made with peeled prawns leaving their heads on, fried in extra virgin olive oil, lots of thinly sliced Spanish garlic, chopped parsley, salt and finished with lemon juice. The heads gently release a wonderful flavour, and the sauce emulsifies. We suggest having the amazing bread we get delivered daily to mop up the juices.
How big a role do you think atmosphere and décor play in the success of a restaurant like yours?
The atmosphere is hugely important. At lunchtime, we create laid-back vibes with a gentler pace. In the evenings, it’s fast-paced, playing house music – it’s loud and lively. Think Soho but in a market town in Hampshire! The décor is organic, simple, clean and will never go out of fashion.
What do you think the communal aspect of tapas brings to a dining experience?
Tapas create a sense of togetherness, sharing and debating at the table. They give people the chance to try something new without committing to a main course. Tapas are just a fun way to eat!
Hero Image: © Pulpo Negro/Richard Booth
