This is Frank's parents family cooking - and Sydney is blessed by it.
Pato Negro Jamon (all hail the black trotter!), excellent pulpo Gallego, morcilla, coicido (winter dish), not to mention any jowl of a pig or beef, or gills of bacalo - simply stated - this is the real deal.
Service on 2 visits was crisp, articulate, attentive and friendly - everthing on time, right order and proper. Decor is nice and great Spanish touches on types of plates (particularly on beef cheek in Pedro Jiminez and cauliflour puree).
Excellent wine selection of Albarino, Muga and Pesquera. Great coffee too.
No wonder Frank is plotting to take the under belly of the CBD - civilized cities need proper lunch and the sanctity of the dining table.
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