Our specialities share one thing in common – our love of Iberia.
Iberian cuisine is, typically, rather simple and unpretentious. It is the combination of fresh ingredients – from the farm, from the fields and hedgerows, and from the sea – balanced by the subtle flavours of herbs and spices such as basil, cumin and tamarind which make Portuguese and Spanish cuisine so very special.
The dishes of the region are a reflection of Iberia’s history and landscape. From the Pyrenees in the north, through the vast plateau of the Meseta, towards the coastal reaches of the Atlantic, the Iberian peninsula has attracted several distinct cultures and peoples, all of whom co-existed in some manner.
This ‘clash of civilisations’ – of East and West, of North and South – has produced one of the most diverse culinary experiences anywhere in the world: the Phoenicians of modern-day Lebanon introduced olives to the region; the Greeks of Antiquity transplanted the Malvasia grape and establishing a wine industry second to none during the Middle Ages; the Romans and Visigoths looked to fruits and vegetables for sustenance; and the Arabs of northern Africa and the Middle East brought with them the spices that would become the hallmark of Iberian cooking.
What followed was a culinary evolution that established a ‘sequence’ of dishes which would permeate the continent and today remains the basis for modern European dining: soups, followed by meat dishes, and finished off with sweets.
Here at 43 Main Street we marry the many delights of Iberian cuisine with the rustic fare of Scotland. Our Pata Negra – or Black Pig – is imported direct from the Iberian peninsula and served with chutney, Isle of Mull cheddar and garden leaves from Fife; the heat of the African Bird’s Eye chilli infuses our organically-reared Piri-Piri Chicken with a flavour and intensity that is second-to-none; and selected fresh each day, our Fish and Seafood dishes combine the meatiness of mussels and scallops with the delicacy of seabass, line-caught sardines with Jamon Iberico and tamarind, or bacalhau – salted cod – with Asturian black pudding.