Tortilla (baked eggs, potatoes and onions) accompanied by aioli. This version was a bit too dense and heavy and was not as good as some of the very good versions I have enjoyed in Spain.
Pan con tomate, the chef's version of this well loved Spanish app.
Perfectly grilled fish, bouillabaisse style, with mussels and clams in a very tasty broth.
A very tasty chick pea and spinach stew, sprinkled with small chunks of toasted, crispy bread which added a wonderful contrasting texture.
A delightful dish of corn with fresh cheese.
This was a wonderful dish of pequillo peppers stuffed with braised oxtail, topped with fried sage, on a vanilla scented potato puree.
Another very well received dish of crispy patatas bravas and chorizo, drizzled with aioli.
Lamb meatballs with a mint and tomato preserve.
Baby back pork ribs covered with a honey mustard glaze were mushy in texture and less well received.
A good seafood paella but lacking the addictive "soccarat".
Perfect churros with a crispy sugared skin and soft, flavourful interior, served with dulce de leche.