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Cooking is a serious matter at this small but perfectly formed tapas bar. All ingredients are lovingly sourced and like the bare-bones minimalist decor, simplicity is the virtue of its dishes;
local asparagus with ham and chargrilled sardines, for instance. But, for every familiar dish you order, it’s well worth seeking something more unusual: try grilled Garroxta goats’ cheese with
honey, or a paella of spinach, tomatoes and pine nuts to have alongside chorizo in cider and patatas bravas, for example. The carefully chosen wine list is a rewarding venture, hitting well
beyond the expected Rioja and Cava.
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