Home   Medway   News   Article

Tapas restaurant Rico Sabor will open in Rochester High Street

By Nicola Jordan

If you have just come home from a holiday abroad and got a taste for more exotic cuisine, pop along to Rochester’s new Spanish and Latin American restaurant.

Rico Sabor in the High Street opens for business on Tuesday offering a menu crammed with tapas, paellas, fajitas and nachos.

And head chef Julian Ramirez, who has an eatery of the same name in Gravesend, plans to create a range of new authentic dishes for his latest venture.

Head chef Julian Ramirez (14507926)
Head chef Julian Ramirez (14507926)

The restaurant conversion, in the former Castle Food and Wine store, caters for up to 100 diners.

Julian, 35, who is half Spanish and half Columbian, came to England from Valencia, a Spanish town famed for its tapas, which can be served for everyone as a main meal.

Julian, will be working alongside other members of his family in both the kitchen and “rustic” themed dining area.

Rico Sabor is opening in Rochester High Street (14672683)
Rico Sabor is opening in Rochester High Street (14672683)

For more news on big brands and good places to enjoy a tasty bite, head to our Eat, Drink, Shop section

Read more: All the latest news from Medway

Join the debate...
Comments |

Don't have an account? Please Register first!

The KM Group does not moderate comments. Please click here for our house rules.

People who post abusive comments about other users or those featured in articles will be banned.

Thank you. Your comment has been received and will appear on the site shortly.


Terms of Comments
We do not actively moderate, monitor or edit contributions to the reader comments but we may intervene and take such action as we think necessary, please click here for our house rules. If you have any concerns over the contents on our site, please either register those concerns using the report abuse button, contact us here, email multimediadesk@thekmgroup.co.uk or call 01634 227989.

Close This site uses cookies. By continuing to browse the site you are agreeing to our use of cookies.Learn More