As is standard, there are several plates of pintxos lining the bar at Espiga. The one that gets the most traffic, however, is lined with a couple of salt-cured anchovies on toast, with a hard boiled egg and some mayonnaise, crowned by a finely chopped spring onions. The bartender asks if you want the special sauce, which is actually a mere dash of Worcestershire, but it takes this simply delicious bite to the next level.
Toast with a glass of champagne, like the white collar locals at your elbows, to "La Delicia". If you have room for more, Espiga is well-known for their fried food selection, as well as offal like brains and tripe.