| Comments | Lovely tavern with a country European feel and very clean. It is a converted house with NO sign out front! Inside, the "living room" is a full bar and several big hanging slabs of salt-cured meat hanging from the ceiling and a few tables. In the side room there are about 6-7 wooden tables with wooden chairs (no padding).
The menu is handwritten in Spanish and changes frequently.
They specialize in traditional Spanish food and it is exquisite ! We all had seafood, but there were many sausage type dishes - chorizo and ribs - a neighbor got one of the rib dishes and it looked like quite a hearty portion. The broad white bean soup was thick and hearty and infused with fabulous ham and sausage flavor.
The Salmon tied with the best-salmon-ever that I had freshly caught and homecooked in Vancouver. The salmon here was very garlicky and cooked to perfection. Others had the shrimps served in a sizzling garlic olive oil and it was delicious, as was the albacore. The only disappointment was someone ordered the eel - angula, expecting it to be similar to eel he had in the Netherlands, but he was surprized to find the eels looked like baby worms. They were sizzling in the wonderful garlic olive oil and it turns out they are quite a delicacy, but the person was disappointed nevertheless.
The asparagus that came with fish dishes was thinner than a pencil and was very very good.
The most expensive entrée on the menu was 310 pesos and prices went down to 85 pesos for the champigones al ajillo. We were served a fabulous hot bread with the meal.
Margaritas and Spanish wine very good.
We had an almond tart for dessert with 10-year old Taylor Fladgate tawny port poured on top. Delicious! They also had a light and airy napoleon dessert and a substantial flan, as well as cheese and até.
There are tables outside for dining in the summer.
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