Gambas, a seafood-focused Spanish tapas bar with beautiful views of Bristol’s famous harbour, will open at Wapping Wharf’s CARGO this summer.
Inspired by the seafood markets of Spain, Kieran and Imogen Waite, the husband and wife team behind Bristol favourites Bravas on Cotham Hill and Wapping Wharf’s Cargo Cantina, will be launching their new venture in June.
It will open in unit 12 on the top floor of CARGO 2, replacing Spuntino, which is closing in May.
Gambas will include a lively restaurant specialising in Spanish tapas, seafood and paella, as well as a seafood counter giving shoppers the chance to pick up fresh produce to cook at home. The seafood will be delivered to Gambas from Cornwall’s fish markets.
Kieran Waite said: “This spot at CARGO 2 is the perfect location for Gambas as it’s right on the harbourside with a fantastic terrace offering views that you really can’t find anywhere else in Bristol. It is hugely important to us that our restaurants reflect their context, and we are so excited to offer diners a place to truly relax, soak up the sunshine and fabulous views and, of course, tuck into delicious food.
“We love being part of the Wapping Wharf community with all its different businesses, reflecting Bristol’s unique independent spirit, and it was a no brainer for us to open up Gambas there.”
The interior of Gambas will be inspired by the Mercado Central, or central market, in Valencia, following research trips to Spain by the team behind the venture.
Wapping Wharf is a flourishing new dockside community that has quickly made a name for itself as one of Bristol’s most exciting new waterfront food and retail hotspots. It includes the city’s first retail hub made of converted shipping containers, CARGO, as well as tree-lined Gaol Ferry Steps, both of which are brimming with independent restaurants, shops, cafes and other businesses.
Stuart Hatton, director at Umberslade, the developer of CARGO, said: “We are absolutely thrilled that Kieran and Imogen will be opening Gambas at CARGO, adding a new string to Wapping Wharf’s bow and complimenting the eclectic mix of independent restaurants already there.”