Based on 517 reviews
Acorn-fed Iberian ham, hand-sliced thin - the kind of fat-marbled jamon that justifies the import
Shrimp swimming in olive oil, garlic, and dried chili - the bread for sopping is non-negotiable
The classic potato-and-onion omelet, sliced into wedges with a still-soft center
Crisp panko shells with molten bechamel and shredded ham - the bar-snack benchmark
