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<\/a><\/p>\nBefore our first order arrived, we were given ham croquette that was very flavorsome, crispy on the outside without being too oily; although it is a staple dish in Spanish tapas, this was cooked to perfection and given a fine dining twist to it.<\/p>\n
As appetizers, we’ve chosen two of their most famous creations, that won the award for the best bite in a national food competition: Cigarro para Becque and Huevo sobre bizcocho de boletus y vino caramelizado.<\/p>\n The Cigarro, was essentially a cigar-lookalike roll filled with squid ink, served with aioli; the taste was particularly delicious and the flavor was exploding in your mouth, being complimented by the aioli sauce.<\/p>\n The egg appetizer instead, was a slow cooked egg yolk on boletus cake, which is their own creation and contains mushrooms tartar; the taste was interesting and the egg yolk was mixing very well with the mushroom taste.<\/p>\n As the night went on, our main courses arrived: fish of the day and Estofado de carrillada ib\u00e9rica al vino tinto. The Estofado de carrillada ib\u00e9rica al vino tinto – Pork cheeks stew cooked in red wine, was once again a great surprise. The meat was very tender, melting in the mouth, the flavor was intensely complimented by the red wine reduction; it was served with chips, their own fine take on such a popular but delicious side dish. In addition to all of this, the gravy\/wine sauce was simply amazing.<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n
\nThe fish was a grilled filet steak of blue fin tuna, served with wasabi. The tuna was simply the freshest fish I’ve ever tasted, with a very intense flavor that took my mind back to the sea and the wasabi was not too strong, but very creamy and the combination matched perfectly.<\/p>\n<\/a><\/p>\n