The beginning of Autumn is the time when many restaurants adapt their culinary offering and update the menu in order to reflect the changing seasons and the different dietary requirements that colder temperatures and less daylight imply. Cachitos goes a step further with a complete over haul of its menu which features a wide selection of tapas, half portions, desserts and seasonal dishes as well as over 55 varieties of sangria. The stand-out tapas dishes are the Goat’s Cheese, truffle and honey small sandwich as well as scrambled eggs served with fries, Catalan sausage and garlic mayonnaise . The half portions include Pheasant Cannelloni with Truffle and the Seafood Paella. The Pan Grilled Monkfish with Vegetables also makes a strong impression. The long list of cocktails features the house speciality, the Moët & Chandon Blue Sangría, unique to Cachitos. José Miguel Manzanal is the head chef, his philosophy of serving Spanish traditional food using market produce could not be more faithfully reflected by this menu.