A Soft Launch Worth Talking About
I swung by ALTA on its soft-launch night and walked out thinking: this is exactly why London’s food scene is magic. Yes, there’s Spanish soul here, but the menu feels rooted in Britain — championing seasonal produce and treating it with the kind of sunny flair you’d find in Northern Spain. It’s not trying to copy Spain; it’s making its own clever, delicious language. And I’m here for it.
At the helm is Chef Rob Roy Cameron, a globetrotting culinary wizard who’s cooked from Botswana to Barcelona (yes, he trained under Albert Adrià!) and brought all that experience straight to London — and you can feel it in every dish. At ALTA, he’s seamlessly blending British ingredients with Spanish flair, all while clearly having a lot of fun in the kitchen.
Atmosphere:
Tucked into two floors of Kingly Court, ALTA feels like a secret you’re lucky to know. The vibe is earthy and relaxed, with terracotta tones, natural textures, and an open kitchen that lets you watch the action.
I loved that they resisted the temptation to cram in tables — instead, you get room to breathe (and admire Chef Rob Roy Cameron, who moved around calmly, making sure the launch ran like a dream).
My only lingering thought? Kingly Court is mostly about grab-and-go noodles and pizza; I hope the right crowd finds their way here, because ALTA deserves it.
Service:
For a first service, the team were so on it. Warm smiles, smart menu guidance, water refills without prompting — all the little things that make you feel looked after. They even asked for feedback at the end, which says a lot about their intention to grow and fine-tune. There’s genuine heart behind the polish.
Drinks:
ALTA’s wine menu was like a little treasure chest. I went straight for the orange wine — fragrant, textured, and ridiculously easy to sip. The fact they offer carafes (not just glasses or bottles) is genius: it lets you try more without turning dinner into a wine marathon.
Price: £££
For central London, prices felt refreshingly fair. Dishes are thoughtful and beautifully put together, yet the bill didn’t make me regret my life choices. Considering the craft in the cooking, you’re getting serious value.
What I Ordered:
Wild Farm Flour Sourdough + Salted Butter
The bread arrived still warm, its crust singing as I tore into it. Paired with soft, salted butter, it was the perfect partner for mopping up every last drop of sauce.
Smoked Mackerel, Ramsen Capers, PX Vinegar
A plate that hits every note: smoky fish, a pop of briny capers, and a sweet splash of Pedro Ximénez vinegar tying it together. Light, clean, and exactly the kind of opener you want with a glass of wine.
*Squid, Lardo & Vizcaína Sauce
Oh, this dish! Thin ribbons of squid, so tender they practically melt, bathed in a silky Basque sauce that’s rich but not heavy. The whisper of lardo on top added a savoury, luxurious edge.
It had all the comfort of pasta, but with a fresher, sea-breeze twist. I absolutely loved this clever play on texture and flavour.
Mushroom Fideos
Fideos usually means toasty little noodles, but here they were tumbled with earthy mushrooms, creating something rich and deeply comforting without ever tipping into heaviness. A smart, satisfying nod to a Spanish classic.
Courgette, Pumpkin Seed Romesco
A zingy, sunshine-bright plate that instantly lifted the table. The tender courgette with nutty, smoky romesco felt endlessly snackable — exactly the sort of dish I could happily keep nibbling with a good glass of wine.
Hen of the Woods
Meaty, juicy, almost chicken-like mushrooms — proof that vegetables can absolutely steal the spotlight. Still, if the price stays the same, my greedy side might be tempted by pork next time.
Potato, Mojo Verde
Crispy-edged potatoes with fluffy insides, paired with a vivid, herby mojo verde. Bright, garlicky, and just the lift you want between richer bites. The way they draped that sauce over the top — almost like butter melting on bread — was such a clever, irresistible touch.
Almond & Honey Flan
Creamy and silky, with a nutty sweetness from the almonds and a drizzle of honey that tasted like pure sunshine. Comforting but elegant.
La Viña Cheesecake, Peach Escabeche
I love a Basque cheesecake, and ALTA’s is textbook — bronzed edges, creamy centre, and just sweet enough. The lightly pickled peaches were an inspired pairing: sweet, tangy, and cutting through the richness like a little palate reset.
Conclusion:
ALTA feels like a restaurant London really needed: British ingredients celebrated with a Spanish accent, in a space that’s warm and quietly confident. Even on day one, it already had personality and a sense of ease. Whether you’re stopping for a glass of orange wine and snacks or settling in for a full feast, you’re in for something memorable.
My only hope is that people looking for quick bites in Kingly Court don’t overlook this gem — because if ALTA keeps cooking like this, it deserves a packed house every night. It’s early days, but if this is how they’re starting, I can’t wait to see where they’ll take it.
Tips:
- They officially open tomorrow, 22nd September, so go snag a seat before everyone else beats you to it! Bring your appetite — and don’t skip the squid. Booking Link
- Check out the full menu with prices here
- Not sure what to drink or which dishes to order? Trust the staff and ask them — they know exactly what’s worth your attention!
