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Local chef Rob Penk has transformed what was Penk’s restaurant into Caldo – a ‘Brit-Basque bar and kitchen’ that aims to brings some of the spirit of San Sebastián to Queen’s Park. Done out in warm
grey tones, the venue is dominated by a sweeping mosaic bar with art-deco pendants lights – a moody backdrop for those who want to sip obscure gins, classic cocktails, English craft beers and
Galician El Gaitero cider, as well as regional Spanish wines. The eponymous caldo (a rich, meaty soup served in a little cup with bread) holds pride of place on the menu, but also look for esoteric
small plates such as braised cuttlefish quenelles with broad beans, crispy artichokes fried in semolina with lemon zest and almonds or baby shrimp fritters in chickpea batter. Spanish fry-ups and
pastries are good calls for breakfast.
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