Went here and got the salmon entree and the mushroom tortilla espanola. Our first clue that this maybe was not the right choice for Spanish tapas was that the bread they served was the local Filipino bread (pan de sal - a sugary cakey bread) with olive oil. It was......weird. The tortilla was not a tortilla - it was a very greasy flat frittata. Tortillas are thick and partially baked and served cold. This was 1/2 inch thick and was a greasy omelette, served piping hot and just fried. The salmon was half the size that the waiter told us it'd be, about the size of a deck of cards. The cauliflower puree (all 2 spoonfulls of it) was good, but the weird abundance of raisins mixed in was not. I have had much better Spanish food in Manila, will not be back.
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