Liverpool’s award-winning tapas restaurant, El Gato Negro, is ready for an exciting new chapter as it prepares to move from its current location on Exchange Flags to Castle Street.
The move will see El Gato Negro take over the Viva Brazil site, with the relocation set to be complete by March 2025.

Until the move, guests can still enjoy the full tapas experience at Exchange Flags, where the restaurant will trade as usual.

Simon Shaw, chef patron and creative director at MHDL, said:
“We’re delighted to be moving El Gato Negro to its new home on Castle Street and making way for something exciting to come in its place at Exchange Flags.

“This relocation allows us to bring the restaurant to one of Liverpool’s most iconic streets, while also paving the way for a dynamic new venue later in the year.

“We’re also pleased to confirm that all current Viva Brazil staff will be retained as part of this transition.”

The move ensures an exciting new beginning for the space, which will be transformed into a stylish and welcoming home for the restaurant

Guests visiting the restaurant at Exchange Flags before the move, can enjoy 40% off food bills (T&Cs apply) throughout January.

Additionally, the site at Exchange Flags will be turned into an exciting new venue later in the year, with further details to be revealed soon.

The team look forward to welcoming guests to the new Castle Street location in March 2025.

Further details, including the official opening date, will be announced in the coming months.

Join us at our sister restaurant Habas for an exclusive seafood and wine pairing menu on Thursday 16th November with Chef Patron Simon Shaw & Master of Wine Miles Corish.

Indoor dining is back from today and we can’t wait to welcome you back inside again!

Join us from Monday 12th April with our al fresco pop-up Tapas on the Terrace in Leeds, Liverpool & Manchester!

We’re the only Manchester city centre restaurant awarded a Michelin Bib Gourmand in 2021 and to receive the accolade for 5 consecutive years.

It’s been quite a year… and not the one anyone expected. Simon says goodbye to 2020 and hello to 2021 in this blog

We’re delighted to announced our online shop is now open! We’ve launched it to offer a specially curated range of gift sets and hampers – featuring wonderful wines, spirits and fine foodstuffs – so you can enjoy a taste of El Gato Negro and Canto at home.

We’re taking part in the ‘Eat Out to Help Out Scheme’ in our Manchester King Street & Liverpool Exchange Flags restaurants from Mon 3 August

Ah, Creme Catalan. Such a simple, yet perfect combination of flavours and textures. Everyone seems to love shattering the topping and breaking into the delicate orange-scented delights below. I’ve always loved Crème brûlée but when I first visited Spain I had this and thought the orange zest in the Spanish version made a great thing even better. Our customers have always agreed and this has been our most popular dessert over the years.

Creme Catalan by chef Simon Shaw of El Gato Negro Tapas

Creme Catalan (Crema Catalana)

Serves 4
Ingredients

  • 5 medium egg yolks
  • 375g double cream
  • 200g full fat milk
  • 75g caster sugar
  • Zest of 1 orange
  • Seeds of 1 vanilla pod
  • Extra caster sugar to finish

Method

Add the vanilla seeds and orange zest to the cream and in a pan. Bring to a simmer, then remove from heat.

Mix together the egg yolks and caster sugar in a bowl. Add the milk in stages and stir to combine.

Pour mixture into 4 wide moulds or ramekins and cook in a bain-marie at 100°C until set. Refrigerate for 2 hours until chilled.

Sprinkle each with a fine, even layer of caster sugar and gently flame with a blowtorch* until golden, taking care not to burn the sugar. Return to the fridge for 5 min to set.

* If you don’t have a blowtorch you can always use a grill for the final stage, although it’s harder to get as crisp and glassy a finish on the sugar.

Shattered Creme Catalan by chef Simon Shaw of El Gato Negro Tapas