From the bomba (large meat croquette) with aioli and brava sauce, the coca de recapte (flat bread with grilled vegetable toppings) or cod with
samfaina, to the classic Iberian cuisine tapas —gildas, croquettes (with cured meat, cheese and onion, pork and free-range chicken, or shrimp),
fried pigs’ ear (with romesco sauce), Russian salad, and more—, the open omelette with black pudding, caramelized onions and pine nuts, popular dishes like tuna-stuffed eggs, Roman-style squid (with kimchi mayo) and flamenquín (with Idiazabal cheese), and historical recipes, such as caramelized sea foie gras with apple. Local favourite desserts like tocinillo de cielo (sweet flan) and rice pudding. Good selection of natural wines and sherries by the glass. HIGHLIGHT: Explore contemporary and traditional dishes, completely unique. An homage to José María Ferraz, better known as La Pepi, who has helped Grup Amicks provide its restaurants with a personality all of their own. INTERIOR: A homely and delightfully eccentric restaurant with retro elements that recall the imaginary of Pedro Almodóvar. RECOMMENDED: Seasonal dishes. Tripe Casa Pepi’s way, meatballs and chistorra sausage in cider. PRICE: 20-30 Eur.