located beneath the Church Street Hotel...This is the place to worship at the altar of modern tapas'_

The times]([[/path/img.jpg] -voted top 20 coolest restaruants 2013

Highlights that follow include king gambas in a piquillo pepper vinaigrette… chopped octopus in paprika, which is tender in a way tentacles so rarely are…. A slab of slow-roasted pork belly… pairs beautifully with a dollop of rum plum jam…so there it is… a destination restaurant in south London’_

THE INDEPENDENT]([[/path/img.jpg - Simon Usbourne

'this little Camberwell beauty inside the querky Church Street hotel is where you’ll find excellent renditions of Spanish…..scarlet curls of intense Iberico chorizo cooked in Basque coder would put any Brindisa creation to shame… Humble black beans were deep flavoured and Rich…..having served with a pink angus rump and masterful horseradish cream. Our choices were excellent…an intense mix of flavours and textures….service was swift, informed and charm personified’

Time out]([/path/img.jpg] - Winner Best local Restuarant 2010, Charmaine Mok & Team

here’s some seriously skilled cooking at work at Angels and Gypsies… the quality of ingredients is remarkable… the calamari… like all the other dishes doesn’t disappoint… milky squid and greaseless, super crisp coating make it a highlight. When ordering its worth getting in touch with your inner Spaniard… a sherry or two from their sizeable list should help get you into character.

South London Pres]([[[/path/img.jpg] – Ben Normum

Both the cocktails and tapas were independently superb..... I can think of no where better than Communion for cocktails and a moment of confession.


If you’re in the mood for some divine tapas, pick up the phone now and book a table – this place is fast becoming one of the hottest dining destinations in town.The mussel and chorizo stew must be given particular acclaim for its tasty blend of spices; it was a delicious, flavoursome accompaniment to our wine, as was the octopus and chorizo salad. The gambas really were the stars of the show, served simply in their shells but with a chargrilled barbecue flavour and a freshness that distinguished them from their chain tapas-bar counterparts.

Food and drink Magazine]([[/path/img.jpg]

A wide-ranging menu combines tapas favourites..with new-wave Iberian dishes. A Sephardi-inspired speciality of spiced chicken with poached apricots was a resounding success, as were crisp jamon croquetas and a plate of fennel and chicory, whose bittersweet flavours were highlighted by a smoky char-grilled note.

Square Meal]([[/path/img.jpg]