Empanada de jardinera, a vegetarian offering, was satisfying but lacked the flavor of other selections, being simply diced vegetables in a neutral sauce and served in light pastry. Carne vaca vino, on the other hand, was full-flavored, with a wine sauce that carried the herby flavor superbly. Calamares con chorizo had both taste and texture. The calamari was cooked to just-done perfection and sauced with tomato and mild sausage. Entrees are exciting and quite traditional.
Paella is served for single portions in the classic flat, paella pan.
The saffron-infused rice blends with the meat and fish flavors, conjuring the seacoast of Spain. Banderilla del toreador is lamb, not beef, served with chorizo and grilled. The oil and herbs blend to give this a piquant but not overly spicy taste, allowing the meat flavor to come through. Madrid piquillo was simply spectacular in presentation and flavor. Small red sweet peppers were stuffed with ground seafood and served with a sauce of pureed green pepper flavored with hints of saffron, and perhaps nutmeg.