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Grilled bread rubbed with ripe tomato and finished with good olive oil — deceptively simple and the right benchmark for the kitchen's restraint
Thin-sliced cured Spanish ham from quality imported stock, served simply to let the nutty, rich fat speak for itself
Crispy fried potatoes with a smoky paprika-laced bravas sauce and aioli — the standard by which Spanish kitchens are often judged
Golden-fried béchamel croquettes packed with jamón, with a molten center that rewards eating them immediately