"This family-run place focusing on pintxos has been on the scene since 1962, and it shows—the straightforward tapas bar is standing-room-only and usually crowded with retirees from upscale Salamanca. The tapas are as traditional as they come: crusty bread topped with salmon, ensaladilla Rusa, and more. The food is never precooked, and they use only fresh ingredients from Mercado de La Paz across the street. While there's outdoor seating, we like to stand at the long indoor bar (get there early if you wanna grab a stool), which is lined with glass cases full of their more original tapas: creamy spinach with quail egg, just-stinky-enough goat cheese with pear, or shrimp and filling hake gratin." - lori zaino
Kelly Hurd
