This restaurant has become a regular stop for me. After two years since its opening, it has firmly established itself as a popular Spanish cuisine spot that is often fully booked. In these times of rising prices, it’s truly commendable that the course prices have remained unchanged since the opening, which is a delightful point for fans like me.The two must-try signature dishes here are the "Alitas de Pollo" (fried chicken wings) with a perfect accent of paprika, and the special "Bocadillo" (Spanish sandwich). This time, the Bocadillo featured swordfish paired with tartar sauce. The crispy, light batter combined with the tender, flavorful swordfish and the tartar sauce creates a taste that can only be described as the ultimate luxury version of a high-end Filet-O-Fish.All the other dishes are also wonderfully crafted, showcasing high-quality local ingredients infused with Spanish flair. I enjoyed a delightful time with my companions, pairing the dishes with excellent wines, and our conversations flowed throughout the meal.While the difficulty of making reservations continues to rise, experiencing the quality and hospitality here makes it easy to understand why it’s so popular. Once again, the quality was outstanding, and I look forward to my next visit. It was a great meal.Here’s what we enjoyed today:- Galician-style Octopus - Charcoal-grilled Managatsuo - Swordfish Bocadillo - Eggplant Ajoblanco - Alitas de Pollo - Smoked Butter with Homemade Bread - Baby Sweetfish Escabeche - Omi Beef Sirloin Cap with Piquillo Peppers - Cod Caldoso - Hairy Crab Paella - Mamiya and Goat Milk Ice Cream
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