Bartozino

03/10/2026

Not all jamón is created equal — and this weekend, we've got three DJs on the decks. 🎧
🐖 One plate, three very different sets from Spain's most iconic cured meat.

🇪🇸 Jamón de Teruel Rokelin — spinning the classics. DO Teruel, white pigs, sweet and delicate.

🐖 Ibérico de Cebo Covap — the warm-up act. 100% Ibérico, raised on feed and pasture, deeper flavour, your gateway into Ibérico.

🌰 Ibérico de Bellota Torres de Briz — the headliner. 100% Ibérico, raised freely on acorns during the montanera. Rich, nutty, with that unmistakable silky marbled fat.

Three pigs, three diets, three completely different sets — all mixing on one plate.

No headphones needed, just a fork and an appetite.

📍 Bar Tozino, Bermondsey Tap Reserve to book your table.

02/10/2026

01/10/2026

Rioja W**e Month starts today, and we're kicking things off with Altun Tinto.

A Tempranillo from Rioja Alavesa, aged in French and American oak until it's deep ruby, full of red and black berry fruit with a whisper of vanilla and a long, smooth finish. The kind of glass that wants a table, good company and no rush.

Available by the glass or the bottle at the bar from today. All month we'll be pouring our way through Rioja, so pull up a stool and come and find out what's open.

Book your table or just walk in.

**eMonth **eBarBermondsey **e

19/09/2026

Patrick knows exactly what he wants: jamón, manchego and a glass of something good, enjoyed his way. Paula came hungry and left full of Mojama, croquettes and good w**e. Cindy just came back for more, and simply said "yummy".

Every table at Bar Tozino has its own story.
Come and start yours. We'd love to hear what you thought, leave us a review on Google, it genuinely helps other London food and w**e lovers find us.

Ready to try it yourself?

📍 Tucked away in Bermondsey, minutes from London Bridge. Book your table, link in bio.

18/09/2026

In Spain, Garnacha doesn't sit quietly in one glass. It travels through the regions, deep red from the old vines of Aragón, structured and bold from Rioja, quiet and mineral from Terra Alta, and, when it turns white, rare and unexpected.

This weekend, that whole journey comes to Bar Tozino. We're celebrating the way it deserves, unhurried, generous, shared.

Reserve your table and taste the many faces of Spain's most versatile grape. Link in bio 🍷

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14/09/2026

⌚ Hours you will want to save.

🍷 Chilled sherry. 🍽️ Sharing tapas. 🐖 The finest Jamón. Long weekends start in Bermondsey, near London Bridge.

Tap save, plan your weekend feast, and join us under the hams.

Book your table, link in bio

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12/09/2026

Outfoxed by a good glass of w**e again, this one's dressed for a mountain climb.
Meet Don Ramón Garnacha Cumbre 2315, named after Moncayo, the highest peak in Aragón at 2,315m, right where these old vines grow. 100% Garnacha from vines over thirty years old, six months in American oak, ripe cherry and blackberry, a touch of spice, and a long finish.

No trickery, just proper Spanish w**emaking.

No gear needed, no rope, no carabiner. Just grab a seat and feel the altitude.

📍 Bermondsey, just off London Bridge
Book your table, link in bio.

**eBarLondon **e **e **eOfTheWeek

11/09/2026

Some days call for a shorter menu, done properly.
From 12 till 5 tomorrow, Friday 11 September, we're serving jamón ibérico, cheese, tinned fish, salmorejo, gildas and bocadillo, with cheesecake to finish. Small changes, same big flavour. Full menu back from 5pm, we're open till 10pm.

Book your table, link in bio.

📍 Bermondsey, just off London Bridge


**eBarLondon

04/09/2026

Pale gold. Bone dry. Full of character.

3 Miradas, 2019 from Bodegas Alvear, Montilla-Moriles.

Made in clay tinajas, aged under velo de flor, tasting of green apple, almonds and hay with a mineral edge.

New on our list this week.

Ask the team for a recommendation.

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30/08/2026

Some bottles are made to be opened. Others are made to be noticed. El Primero 2024 is both.

A youthful red from D.O. Toro, made with 100% Tinta de Toro using traditional carbonic maceration. Its label changes every year, and this edition features "Alquimia", an artwork by Zamoran artist Cristina Aliste Miguel, inspired by the vineyards, the land and the craft behind w**emaking.

Find it on the bar at Bar Tozino, alongside good food and good company. Join us for a glass today.

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28/08/2026

Leeks from the Ebro valley, slow cooked until they're soft and sweet.

A spoonful of mojo picon for heat. Toasted hazelnuts for crunch. Crispy onion on top, and a parsley and chive oil to finish it all off.

Our new Puerros del Ebro is vegan and gluten-free, but that's not really the headline. The headline is that it's delicious, and it's on the table now.

Book your table via the link in bio.

15/08/2026

Want to know what to order? Ask Abraham.

He'll steer you towards the baked artichokes every time, smoky, tender, finished with a rich romesco sauce that's impossible not to love. Happens to be vegan, vegetarian and gluten free too, though you'd never guess it from the

flavour.

Send this to your tapas partner

14/08/2026

The best w**es are the ones you remember drinking with someone.

Viña Barredero Blanco 2025 is made from Zalema, a rare grape you'll rarely find outside this corner of Spain, grown organically near the wild Atlantic coast of Huelva.

Citrus, blossom, a whisper of salt air, it's our W**e of the Week, and it's begging for a seafood tapas pairing and someone to share it with.

Bring your person. We'll bring the w**e (and the story behind it).

Book now. link in bio.

**e **eOfTheWeek

09/08/2026

Somewhere between the jamón and the sherry, our walls became an art gallery.

Over the years, our smallest guests have left us drawings, notes, and the occasional olive with a face (hello Gordon). We have kept every single

one.

Swipe through to see the wall that makes Bar Tozino feel like home.

08/08/2026

A great Spanish bar is as much about its pantry as its w**e cellar.

Alongside our favourite conservas and jarred legumes, we've brought a few new treasures to our shelves. Tender leeks, earthy borage, wild cardoon, and chard stalks-bathed in simple, salted brine to preserve their subtle, delicate flavours.

Unpretentious, deeply authentic, and ready to take home.

Swipe through to see what's newly arrived on our shelves.

06/08/2026

There is a new bottle behind the bar, and it smells like peaches and fresh bread.

Diatomists' Fino, from El Puerto de Santa María, made on albariza soil that gives it real depth and a long, saline finish. It is fuller and more generous than most finos, and it is exactly the sort of thing worth slowing down for.

Chilled glass, a little jamón, good conversation. That is the plan.

Book your table and we will pour you one.

**eLondon

31/07/2026

Some products don't need embellishment.

Cecina de León has been made the same way for generations in Castilla y León, air cured, IGP protected, nothing added that shouldn't be there.

This week, Chusé is slicing it fresh for the bar, thin enough to melt, rich enough to remember.

Pair it with a sherry or a red and let it do the talking.

Book your table this week at Bar Tozino, London Bridge.

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30/07/2026

🕐 Hours you will want to save.

🍷 Chilled sherry. 🍽️ Sharing tapas. 🐖 The finest Jamón.
Long summer weekends start in Bermondsey, near London Bridge. Make sure you view Summerhours.jpg for our full opening schedule.

Tap save, plan your weekend feast, and join us under the hams.