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Crispy fried potatoes with a smoky bravas sauce and aioli — the gold standard test of any tapas bar, and La Marcha's version passes cleanly
Shell-on shrimp cooked in bubbling olive oil with garlic and a hit of chili — best chased with bread to soak up the pan
Golden-fried béchamel croquettes — creamy interior with a shatteringly thin crust, typically rotating between jamón and bacalao fillings
Grilled bread rubbed with ripe tomato and good olive oil — deceptively simple, the quality of the oil makes or breaks it