As the restaurants start to open up, I look forward to returning to Pulperia, Aktar Islam’s newest venture. The restaurant opened in March in Brindley Place, Birmingham. The cooking concept is based on Asado, the authentic Argentinian way of barbecuing. This was the last place I ate out at before lockdown and it was a memorable one for sure.
I was wowed as soon as we got to the restaurant, starting with the striking logo. A lot of thought has been put into the whole concept. The interior had a warm ambiance and the decor was on point. A striking bar, several filament bulbs hanging from the wall, a leaf ceiling and gorgeous tinted windows and clean table settings.
We did not have a lot of time and the staff
We enjoyed a couple of cocktails, picked by the bartender, but I cannot remember the names nor what was in them. All I know is they were strong and made to perfection.
Pulpria’s wine list is extensive and the wines have been picked chosen to accompany the menu.
To start with we shared Gambas, Chorizo & Smoked Octopus.
The wild argentine king prawns were cooked with crushed red pepper and tomato confit, garnished with herbs and served with a charred lemon. The prawns were perfectly cooked and the flavours were on point.
Juicy pork paprika sausages were garnished with heritage tomatoes and chimichurri to make a beautiful starter.
We couldn’t miss the Octopus, aka PULPO, especially as it was smoked and came with a paprika potato fondant, with some chimichurri.
For mains, we had chicken, lamb rack, pork, and steak. We were four of us and could not miss out on trying a variety of meats Pulperia served. Portions were generous and the meats were juicy and cooked to perfection. The meats were of a high quality too. We shared some charred broccoli, cream spinach, and skin-on fries.
POLLO: The golden-brown Cotswold spatchcock was succulent and cooked with garlic & thyme giving it a lot of
CORDERO: The four bone lamb rack was cooked with malbec, garlic & rosemary and cooked to just right leaving the meat juicy and tasty.
LORCO: The Mangalitza pork loin was not overcooked and juices were flowing through it.
FILLET: Naturally reared, the fillet spoke to itself. It was seasoned and
The menu has a good selection and though the focus is on meat, be sure to find vegetarian dishes there.
We did not have time for dessert however the Manjari chocolate fondue and churros sounded so amazing. One I will be having on my return.
Have you tried Argentine cuisine?