"Mayser doesn't cater to the fanny-pack-wearing tourist. The bar is slightly out of the city center in a local Castizo neighborhood, and is perfect for eating tapas you won't typically find at most joints. There are dozens of Spanish and international cheese varieties that you should build into a combination platter of three or five kinds, like a maxorata from the Canary Islands, a stinky cabrales—the country’s most beloved blue option—or an Italian pecorino with truffle. Pair them with an obscure wine from Cádiz and the flavorful tuna tartare drenched in kimchi salsa or the steaming hot garlic prawns." - Lori Zaino
Kelly Hurd
