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Podenco Bodega

12,520

Caramba! Que pasa aqui? In this bodega, the simplicity of the façade conceals tapas that range from the comfortingly familiar to the explosively exotic. Marinated al-andalous olives with spices of Moorish origin pave the way for sea anemone fritters that burst onto the palate with their crunchy iodine. While the flame-grilled txistorra crackle before our eyes, chef Eduardo Ramos lovingly prepares variations on paëllas and fideuás in large, eye-catching pans, offering us the greedy pleasure of scraping them clean. A great address that deserves its title of Mediterranean Restaurant of the Year.