Flor 2 Tapas Bar

Patatas Bravas

Crispy fried potatoes with a smoky bravas sauce — the benchmark dish for any tapas room and reliably executed here

Gambas al Ajillo

Shell-on shrimp sizzled in olive oil with garlic and chilies, served in a cazuela ideal for mopping with bread

Croquetas

Creamy béchamel-filled croquettes with jamón or bacalà — a tapas staple that tests the kitchen's patience and technique

Pan con Tomate

Grilled bread rubbed with ripe tomato and olive oil — deceptively simple, a good read on the kitchen's ingredient sourcing

Charcuterie & Cheese Board

Spanish cured meats and imported cheeses — quality of the jamón ibérico is the tell for how seriously the kitchen sources