The tavern’s curving wood and glass doors only hint at the building’s centurion history. Inside, creamy, tiled walls provide a contrasting background for mahogany-colored barrels advertising spirits like brandy, anise, and manzanilla for sale. Choose from over 1,000 wines to complement dishes made from carefully sourced ingredients from throughout Spain. Anchovies hail from Santoña, Cantabria, the jamón is 100% acorn-fed, the charcuterie is ibérico, and the potatoes used for croquettas and bravas come from a single harvest in Gaudalaviar. Sample a local mussel variety, Clóchina de Valencia, between April and August, and for a lighter alternative to deep-fried tapas, try the Titaina, a local specialty made with tuna, tomatoes, pepper, garlic, and pine nuts.
