Easy going tapas-cum-wine-bar that is a fillip for the good people of Wan Chai, with its sleek decor and often heady atmosphere. The contemporary surrounds major on counter dining with a scattering of tables for those that prefer but, whichever style of dining you choose, you’ll be well looked after by attentive staff who love what they do.
Popular dishes are classic Bacalao croquettes, crispy on the outside tender on the in, oysters and tuna tartare with a squeeze of lemon. Freshly-made squid bocadilo on brioche is good and there's a broadside of taste and texture provided by signature lobster fideua. Diehards won’t countenance leaving without a plate of fresh corn-fed Jamon Iberico, cured for 30 to 50 months, or truffle Manchego cheese, while those with a sweeter tooth may finish with a pear braised in sangria and offset with whipped mascarpone and lime sorbet.
An equally compelling selection of Spanish wines add zest to the ambience. With this marriage of style and substance, no wonder a legion of regulars is already funnelling through the doors.