A tapas bar worthy of its name, Ernie Whalley, The Sunday Times

The pulpo a la gallega, baby octopus in a vibrant, paprika-laced sauce, we both agreed, was outstanding, as was the carrillada de cerdo, marinated pig's cheeks in "house sauce" which I was permitted to keep for myself... All together it is a great night out and, at last, there is a tapas bar in the capital worthy of the name...