While it can’t claim to be the first Spanish restaurant in Melbourne, as that happened way back in 1860. Movida is as iconicly Melbourne as the glow of Flinders Street station and the epic graffiti of Hardware Lane. In their own words, Movida (established in 2003) is 'Singularly Spanish: Iconicly Melbourne'.
The little bar serving Spanish tapas and shared plates reached critical acclaim with Chef Frank Camorra and his team introduced Melbourne to Spanish tapas and raciones (small shares or portions).
Since then, they have gone on to open multiple unique venues, each sharing a philosophy of celebrating Spanish produce, food and culture through our own Australian produce, food and culture, respecting both but constrained by neither. It’s largely due to this passion for creativity and fluid boundaries that Movida has been presented with the Australian Good Food Guide’s top accolade, coming in at 13 Chef Hats.
Expect to see things on the menu such as Higos; black figs, marcona almonds, buffalo ricotta and fig leaf vinaigrette and Pincho; Mooloolaba swordfish marinated in adobo spices, lardo and peach salmorejo.
While these impressive-sounding dishes evoke a sense of Spanish flair and culture, you may be more familiar with churros and flan; or Spanish crème caramel with pestiños (a traditional Spanish pastry with aniseed, olive oil, wine and a little sugar).
