For an unforgettable private dining experience with amazing slow-cooked, dry-aged meat, daring desserts, fantastic wines and fabulous cocktails, visit Barbecoa Restaurant in St Paul’s.
It would be difficult to find Barbecoa’s kitchen equipment elsewhere in London. There are Texas pit smokers, robatas, Argentinian grills and more. The ovens use fruit woods such as apple oak to add extra delightful flavours to the food.
This steakhouse focuses on sourcing products to fit with age old, traditional cooking techniques over smoke and fire, including rare-breed meat, free-range and organic produce.