The varied menu includes the addictive triple cooked patatas bravas with garlic aioli, while the roasted home-salted cod filet is balanced by a warm salad of garlic, lemon and chickpeas.

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Every Tuesday to Friday from 5 to 7:30 pm, the chef prepares small plates of pickled button onions in raspberry vinegar, salted cod fritters, pizzette with anchovies and tomato and more, which are placed on the long bar for drinkers to help themselves.

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