LONDON 2023Arros QD, the award-winning Michelin Guide restaurant serving the best wood-fired Spanish paella in the UK, has launched a bar new concept within the restaurant. Albufera is a stunning sensory drinking experience focused on outstanding cocktails and memorable experiences.

Albufera invites its guests to invoke each of their senses with an immersive experience, showcasing creative cocktails alongside intricate bar snacks and decor. The result is an evocative atmosphere that will quickly become a new favourite neighbourhood hangout. 

Inspired by the beauty and flavours of the coastal region of Valencia, known for its stunning wetlands, rice fields, and vast lagoon, Albufera offers an unmatched experience combining exquisite snacks created by 8 Michelin starred chef; Quique Dacosta, theatrical cocktails and a breath-taking ambience. Every element at Albufera, from the décor to the signature cocktails, blends harmoniously together to evoke the spirit of this magical landscape, right in the heart of Fitzrovia within the award-winning Arros QD.

At the forefront of the new bar and the brains behind the creative concoctions, is award winning mixologist, Abel Abreah. Abel has over 17 years of experience in the space and has created cocktails and inspired menus at venues such as Sketch and Bincho. His intricate menu showcases core aspects of Arros QD’s ethos – combining elements such as wood, fire and smoke to bring a touch of experiential theatre and illustrate the synergy between the two brands.


Aimed at those who want more than just a drink after work and adding a much-needed vibrant injection to Fitzrovia’s nightlife scene, the music at Albufera will focus on up-and-coming talent, with DJs celebrating both Spanish and British culture.

Albufera’s all new signature cocktails are a feast for the senses, with highlights such as La Perla –  Konik’s Tail Vodka, Chambord, raspberry puree, cranberry and lemon juice; Bonavida – Bonavida Aperitivo, Gin Mare, Lustao Rojo Vermouth and orange peel; Velvet Old Fashioned – Woodford Reserve Bourbon, Noe Pedro Ximenez sherry, chocolate bitters, orange peel oil and smoked with apple wood chips; Valenciana – Koniks Tail Vodka, Cointreau, orange juice, Babot Cava, dried strawberries and mint; Oaxaca – Pensador Mezcal, Lustao Rojo Vermouth, Campari, chocolate bitters and orange peel oil; and Resposado – Patron Reposado, Briottet Melon, lime Juice, and black salt.

Complementing the drinks menu is a carefully curated selection of bar snacks, designed by Quique Dacosta to tantalise taste buds. Highlights include, Red Scallop Panipuri, Pork Bao, Avalon Foam and Putanesca Rice Pizza. 

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