It was hard to stay away ... Firstly because it was just across the street from our hotel, secondly because the food really was that good. It was a great place to start the evening off, we could gather together over a few drinks, a few tapas, and set out for the rest of the evening. They have an impressive jamón menu, with majority of the listing perched up on the counter. The top rating jamón was the Joselito. The Joselito is an acorn fed Iberico ham. The meat is a rosy pink, with streaks of fat marbled through each piece. Watching the meat sliced from the leg with a long knife, we are very impressed by the skill, and also the care taken. As a small piece is sliced off, it is draped on the plate, with the next slice laying directly beside it. It's as if the leg is coming back to life on the plate, with each piece carefully put together like a puzzle.
It's smooth and delicate, and almost sweet to begin. It's then you get a hit of salt and the creaminess of fat, which really elevates this jamón experience to another level.
Bite-sized little toasts topped with pate & apple puree arrive next. These little morsels pack a load of flavour all in one bite.
The same apple puree appears on our next dish, but merely adds a sweetness to the dish, and it does not feel at all like we are eating the same component. Toasted bread, apple puree, a blood sausage and raisin mix with a fresh herb oil. A little bit messy to eat, but very tasty.
We are discussing the rest of the evenings plans, over a few drinks, with good food & great company. One last little steak sandwich on toasted bread with baby leaves before we head out into the night ....
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