Tapas at Embrujo

Patatas Bravas

Crispy fried potato cubes served with a smoky, slightly spicy brava sauce — the benchmark dish for any Spanish kitchen

Gambas al Ajillo

Shell-off prawns sizzling in garlic-laced olive oil with a hit of dried chili — best eaten with bread to soak the oil

Croquetas

Golden, crisp-fried béchamel croquettes — typically jamón or bacalao filling — with a molten, savoury centre

Pan con Tomate

Grilled bread rubbed with ripe tomato and good olive oil — simple, but a reliable litmus test for kitchen quality

Tortilla Española

Thick potato-and-egg omelette served at room temperature in wedges — comfort food that doubles as a wine-bar staple