When the weather is scorchio, it’s time to scope out some tapas, sit outside and sip something in a big bulbous glass over loads of ice. Juni on Low Pavement can assist nicely on all these fronts...
When the weather is scorchio, it’s time to scope out some tapas, sit outside and sip something in a big bulbous glass over loads of ice. Juni on Low Pavement can assist nicely on all these fronts.
They distil their own gin so it would have been rude not to indulge in their signature, cask-aged house gin with tonic (£6). Flavoured with juniper and other tasty aromatics, it’s highly moreish.
The lunch deal (£11.95) includes hummus, a romesco dip, flatbreads and any two tapas dishes from their world tapas menu, which has some interesting Eastern European influences. We added padron peppers to the order (£4.50) none of the small green peppers were hot (one in every fifteen or so is) but they’re super tasty anyway so no drama.
I always order the calamari as it serves as a good bellwether; Juni’s squid is moist and the fine coating of breadcrumbs gives a good crunch served with aioli. The spicy cauliflower was spiked with cumin and cinnamon, and the fresh lemon wedge we squeezed over it all added some acidic balance.
The bigos: a traditional Polish stew of smoked sausage, slow-cooked pork, tomato and sauerkraut was excellent, flavoured with winter spices, cardamom and juniper.
Flat iron steak is very on-trend, appearing on menus across the culinary field. It is traditionally known as butchers cut because your local meat expert has known about this slice of beef way before hipsters got hold of it. At Juni, it comes served thinly sliced with goats cheese and red peppers.
We stayed for a couple of cheeky gin cocktails and can heartily recommend the Clover Cup and, if one’s tooth is sweet, the Blossom Lychee Coupe (both £7.95).
8-10 Low Pavement, Nottingham, NG1 7DL, 0115 958 5780
We have a favour to ask
LeftLion is Nottingham’s meeting point for information about what’s going on in our city, from the established organisations to the grassroots. We want to keep what we do free to all to access, but increasingly we are relying on revenue from our readers to continue. Can you spare a few quid each month to support us?
