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JoJo’s Meze, Meat & Fish
2 Herne Bay Road
Tankerton
Whitstable
Kent
CT5 2LQ
United Kingdom
Restaurant bookings can be made up to two weeks in advance. Call us on 01227 274591.
JoJo’s is non-smoking.
Sorry, dogs are not allowed inside (except for guide and assistance dogs).
We are wheelchair accessible and have suitable toilet facilities.
JoJo’s Meze, Meat & Fish Restaurant
Lunch
Thursday (small plates and tapas menu only) 12.30pm – 3pm
Friday to Sunday 12.30pm – 3pm
Last food order 2.30pm. Booking recommended
Dinner
Thursday to Saturday 6.30pm – 11pm
Wednesday 6.30pm – 11pm (half-term and school holidays only)
Last food order 9.30pm. Booking recommended
JoJo’s Cocktails, Drinks & Tapas Bar
Drinks
Thursday to Saturday 11am – 4pm and 6.00pm – 11pm; Sunday 11am – 5pm
Wednesday 11am – 4pm and 6.00pm – 11pm (half-term and school holidays only)
Tapas
Thursday to Saturday Midday – 3.30pm and 6.00pm – 9.30pm; Sunday Midday – 3.30pm
Wednesday Midday – 3.30pm and 6.00pm – 9.30pm (half-term and school holidays only)
No booking required however space is limited so it is first come, first served
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squaremeal.co.uk Review
by JoJo's • Reviews on September 19, 2005
Please click here to read www.squaremeal.co.uk‘s review (it opens in a new window). Or (handily!) the review is also quoted below…
Some of the best contemporary tapas this side of Barcelona are to be found in a suburban shopping parade on the Kent coast. Believe it. The kitchen and dining room are one and the same, it’s unlicensed and, with space to squeeze in just 18 people, booking is essential.
Nikki Billington honed her skills at the Whitstable Oyster Fishery, but has spent the last few years travelling and working in the Mediterranean, particularly Greece. Keen on her return to open her own restaurant she has converted the ground floor of her blue-painted Victorian house.
Billington’s partner Paul Watson handles front of house, and the couple do everything just right. Billington delivers a deceptively simple menu of Mediterranean classics that wows with impeccable sourcing and expert craftsmanship. Begin with cold plates of fantastic Tuscan salami, or wafer-thin slices of lonzino (pork), progress to irresistible calamari frito – skilled timing transforming an often pedestrian dish into something extraordinary.
Then move on to tender slices of cannon of lamb that zing with fresh mint and tsatziki, delicate haddock goujons, grilled sardines, Greek goats’ cheese with candied pear, dolmades, hoummos, patatas bravas, and so it goes on.
Corkage of just £1 a bottle adds to the feel-good factor.
Published: 2005. © www.squaremeal.co.uk