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2012-10-12
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Reservations are recommended at this oft-packed restaurant, where the setting is charming, the service team is cheerful and the food is mostly commendable. Tapas are the highlight here; Cava's braised oxtail is as good as it gets _ less bony and more succulent and flavorsome than many versions elsewhere. Bacalao with tomatoes, kalamata olive salad & lemon coriander dressing. Works well as a light, refreshing starter, but there seems to be very little salt-dried cod mixed in this. Lamb boulette,
Reservations are recommended at this oft-packed restaurant, where the setting is charming, the service team is cheerful and the food is mostly commendable.
Tapas are the highlight here; Cava's braised oxtail is as good as it gets _ less bony and more succulent and flavorsome than many versions elsewhere.
Bacalao with tomatoes, kalamata olive salad & lemon coriander dressing. Works well as a light, refreshing starter, but there seems to be very little salt-dried cod mixed in this.
Lamb boulette, with a minty pepper sauce to counter a smidgen of gaminess.
Freixenet Carta Nevada Semi Seco Cava. Bubbly, bubbly, no toil or trouble.
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