What they say:
French chef and cookery writer Stephane Reynaud is taking over the basement floor of the Boundary Hotel to deliver Tratra, a restaurant offering French charcuterie and meat. Stephane has been making a bit of a name for himself recently, with three restaurants in Paris with a similar set-up gaining him fame and appearances on Saturday Kitchen bringing attention this side of the channel. Now, he’ll most likely solidify a name for himself by offering the same quality produce in his new Shoreditch location.
What we say:
Tratra might be finding the final missing piece in the Shoreditch puzzle: great charcuterie. From the basement of the hotel, they’ll be delivering top quality charcuterie and meat – the brains behind it, Stephane, grew up on a pig farm, so he knows – with an emphasis on social dining through sharing plates. And if that wasn’t enough, the social streak continues as the bar stays open until late on the weekends.