ALTA Kingly Court

Smoke and heat from the open kitchen define the ground floor, where a wood-fired grill acts as the room’s engine. Taking up a double-height corner of the often-hectic Kingly Court, ALTA feels stripped back and deliberate compared to its neighbors. If you sit downstairs, you are right in the action, watching chefs manage the coals and plate seafood at the chilled counter. The first floor offers a slightly removed vantage point, with a dining room lined with wine shelves and a private area looking out over Carnaby Street. The menu leans heavily on the culinary traditions of Northern Spain – specifically Navarra and the Basque Country – but applies them to seasonal British produce. This isn’t a place for rigid courses; the format is built on small and larger plates designed to be passed around. You might see razor clams in saffron escabeche arriving alongside wood-fired courgettes, pork trotters, or whole turbot. Head chef Rob Roy Cameron brings technical precision to the rustic setup, ensuring that even simple grilled items are handled with exactitude. The approach to drinking follows a practical, low-waste ethos. Wines and sherries are largely poured from a changing wall of taps rather than traditional bottles, focusing on low-intervention European producers. There is also a solid rotation of ciders, nodding to Basque sagardotegi culture. While the indoor tables usually require a reservation, the outdoor terrace caters to walk-ins willing to contend with the courtyard crowds.