Bobomia Transports Diners to Spain by Way of Beijing

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Never short of good dining choices, a couple of recent new openings have really lifted Courtyard 4 to new heights. Not least among these new openings is contemporary Spanish restaurant Bobomia, which has brought a taste of the Iberian Peninsula to south Sanlitun. 

The restaurant's name is drawn from the words "bourgeois" and "bohemian," and the cozy, no-tablecloths dining room certainly has a free and easy vibe. You enter the restaurant through an eminently Instagrammable cave-like tunnel, emerging into a space with an open bar area and comfy booths by the windows, with touches of Spanish wine-red throughout. 

The interior at Bobomia has a wine-based theme running through it

Bobomia serves modern Spanish cuisine, with a menu designed by well-known local chef Raúl Liu. Liu has come up with his own interpretation of Spanish food that draws on both the traditions of Spanish cooking and local Beijing ingredients. It's not fusion, per se, rather an exploration of the similarities between Chinese and Spanish cuisine – a fondness for rice-based dishes, say, or no fear of using offal or cheaper cuts of meat.

Bobomia's take on callos madrileña

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Take the Callos Madrileña (RMB 68), for example. Liu has given this classic Madrid-style slow-cooked tripe dish a twist inspired by Beijing's very-own luzhu (a spiced offal stew), exchanging the traditional chickpeas for tofu. The Blázquez Jamón Ibeico de Bellota with heirloom tomatoes and country bread (RMB 198), on the other hand, is less of a twist and more of a celebration of local Beijing ingredients, using organic tomatoes sourced from Huairou and presented on a wooden plate engraved with a map of Beijing. 

Organic tomatoes from Huairou contrast well with umami-packed Jamon Iberico

Purists look away now, because even paella has been given a subtle twist. The signature offering comes topped with a whole yellow croaker (RMB 228 for two, RMB 328 for four), a type of fish more commonly found in Chinese and Korean cuisine than Spanish. While the fish head might put off more squeamish diners, those that persevere will be rewarded with what is essentially a classic seafood paella underneath the added twist, even complete with requisite crispy socarrat.

Paella gets a twist with the addition of yellow croaker

With a newly-launched happy hour (BOGOF sangria and wines by the glass from 5.30-8pm, Sun-Thu) and a well-curated and great value wine menu – starting from RMB 228 and featuring small producers from regions across Spain – Bobomia looks set to be a good place to start or end your evening. Look for them to launch a tapas-based brunch with free-flow drinks options in the near future. 

Bobomia
Mon-Fri 5.30-10pm, Sat-Sun 11.30am-2pm, 5.30-10pm. East side of building 10 (around the corner from Home Plate and Taco Bar), Courtyard 4, Gongti Beilu, Chaoyang District (8599 7752)
波波米娅西班牙餐厅：朝阳区工人体育场北路4号10幢一层108室

Images: Robynne Tindall, courtesy of Bobomia

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