Bosque Fevi

1420

Tapas, tapas, tapas, but not only! The shiso bar with its oriental cocktail sauce and pickled blackberry went down very well indeed, but there is no doubt that the Parmentier egg and peanuts dreamt up by chef Fernando Andreu wins top prize for the balance of textures and tastes between a fried egg yolk plunged into this Parmentier of potatoes with yeast, spiced with peanuts. The attractive Iberian wine list and the intimate graphic design of the premises also help turn the experience into a moment of pure enjoyment and escapism.