It is always risky to open and successfully run a Spanish restaurant, outside Spain. Several reasons like the availabily of the ingredients, the time needed for many of the dishes, basically those superb stews you find anywhere in Spain, and the basis for many dishes called the sofrito, whch is usually ommitted. However Lola is reasonable. Same for the wines (a Rioja at less than 14 euros served on the table is a very good value for money in Vienna!). Plus the ibéricos, the huevos rotos and other tapas are very much what we know from Spain.
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