This time, it was fresh local grouper. Octopus Galician style to start. Also some king prawns -- ruby red and perfectly cooked, a half portion. My mother had little baby soles, perfectly fried -- a light and crispy batter. The white wine was from the Cadiz area, Antonio Barbadillo.
Too full to even consider desert, a hefty pour of Carlos I brandy, an espresso ... time to waddle to the car.
If you are thinking of the best of Spanish pescados ... this is the place.
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