Barrica is the real deal. It looks & feels like a genuine Spanish hangout (classic chequerboard floor, marble-topped bar, hams hanging from the ceiling), it refuses to peddle touristy clichés & it also eschews the flashy gastronomic strokes of the Iberian new wave. Instead, the emphasis is on no-nonsense traditional tapas designed for the everyday Spanish palate. Nibble on zanahorias (Seville spiced carrots), white asparagus & pickled aubergines before taking on the likes of char-grilled squid, braised veal cheeks with Pedro Ximénez, or pork & oxtail albondigas (meatballs). There’s also an enormous selection of artisan cured meats (lomo, cecina, morcilla bellota) & regional cheeses (villarejo, bleu-veined cabrales, semi-soft garrotxa), with basic sherry-pairing suggestions to match. Reports of service are mixed, although the deliberately laid-back attitude often adds to the charm.
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