HOLIDAYS & CLOSURES 2026
6th April -9th April (reopening 10th April )
3rd August - 27th August (reopening 28th August)
21st December - 4th January (reopening 5th January 2027)
FAQs
Location?
Yes, we have moved from our previous location on Mirabel Street!
We are now located in 16 Red Bank, Green Quarter, M4 4HF./ 4 min walk from Victoria station
We are in an archway on the righthand side of the road once you’ve walked under the bridge and passed the Coop Local on your left.
Please ring the bell!
Parking?
We have space to park your car directly behind our archway. If the gate is closed, please ring on buzzer 16 and we will let you in.
Party size?
We take reservations for up to 6 people through our online reservation system.
For tables of 6-12, please send your enquiry to info@thesparrows.me and we will do our best to accomodate your party.
We don’t have private room.
If you require a highchair, please make sure to include it in your party size when booking.
Four-legged friends?
Dogs are welcome, please include a note on your booking to let us know they will be coming.
Dress Code?
Smart / casual as long as you are and other diners are comfortable
Do we have Michelin Star?
NO we do NOT
We have been awarded the prestigious Michelin accolade of BIB Gourmand - that is in recognition of consitency of good cooking and affordable eating
. . so PLEASE LEAVE EXPECTATIONS FOR ELABORATE MOLECULAR COOKING AT HOME
and simply join us for delicious bowl of spätzle and a glass of Central European wine in the company of your "best table" companion / s
Can I come alone?
Single dinners always welcome !
GLUTEN FREE fresh pasta?
UNFORTUNATLY NOT. To cater for gluten intolerance we would have to use separate preparation and cooking facilites - that we dont have,
Hence The Spärrows kitchen is open plan - all our food is contaminated with gluten! If your intolerance is mild, we are happy to offer a suitable range of alternative non flour based dishes , such burrata, sausage, goulash tyrolese or any of our side dishes.
Above images copyright of Adam Pester for EATMCR.