Madrina Bar y Tapas

Croquetas

Crispy-fried bechamel croquettes — typically jamón serrano — with a molten, savoury centre that's the clearest signal of a kitchen that understands Spanish fundamentals

Patatas Bravas

Fried potato cubes with spiced tomato sauce and garlic aioli — the litmus test for any tapas kitchen, and one Madrina generally passes

Gambas al Ajillo

Sizzling shrimp in olive oil loaded with garlic and a thread of chilli heat — arrives in a clay cazuela and disappears in minutes

Pan con Tomate

Toasted bread rubbed with ripe tomato and good olive oil — simple, Catalan, and essential as a base for the table

Tortilla Española

Classic Spanish egg and potato omelette served warm — a filling, homey anchor that balances the richer fried plates

Churros

Fried dough dusted with cinnamon sugar alongside a chocolate dipping sauce — a crowd-pleasing finish, best with a late-night drink