The origin of the first Parra is in Seville during World War II, where Brian Walmsley, an English and bohemian actor (then he was a spy for MI5), conquered Teresa Pérez de Guzmán, married her and they went to live to Carvajal, a small town in Malaga where they opened the first restaurant. A curious anecdote of that time is that Sean Connery, unknown at the time and who was an extra in films shot there, left the bill unpaid every day. Years later, when La Parra was transferred to London, Sir Connery's wife appeared with a huge check with which she paid the trust in Carvajal.

The years in the English capital were undoubtedly the wildest, when every night the London jet of the time dined until the late hours, such as the Rolling Stones, the Who, Princess Anne, Cristopher Lee and Gunter Sachs, among others.

Tired of so much hustle, they returned to Seville in the mid-70s, where they opened the third Parra. Managed by the Andalusian branch of the family. At that time, the Madrid-born Ginés Sánchez-Rubio met Tessa Walmsley Pérez de Guzmán, the spectacular daughter of the couple in Ibiza. They get married and after adventures in Ibiza such as the opening of Amnesia, they inaugurate in Madrid where, in these thirty-three years, representatives of social, political and cultural life have gathered. Mixing both culinary cultures, the traditional Spanish with the international touches of Grandpa Brian.

Since 1983, the owners and now their two daughters, Tessa and Andrea, have impregnated every detail of the decoration and of their kitchen with a very personal style, based on their particular tastes and experiences, always adapting to the demands and needs of the client.

The decoration mixes the charm of an Andalusian tavern, with its Mozarabic style tiles, and the romanticism of a 19th century English club. It offers a different atmosphere in each service thanks to its characteristic lighting and background music, all supervised by the owners, with great care and dedication.

During the day, business lunches and at night it becomes the perfect corner to enjoy a romantic evening by candlelight.

Product cuisine, with a traditional cut and an Anglo-Andalusian background, attentive, friendly service, a very careful atmosphere and decoration is the daily life of this restaurant in the Chamberí neighborhood. A selection of dishes and suggestions of the day that changes with each season, maintaining its most characteristic fixes such as Steak Tartar, Salmorejo or Apple Crumble among others.

All this mixed with original dishes of an international character. Taramasalata, recipe versioned by Brian of the Greek "taramosalata", ling roe emulsified with olive oil with many fans among Madrid society. La Parra Salad (mushroom, alfalfa, radishes, etc), Roast Beef with its horseradish sauce or our mythical Chicken Marrakech.