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Sharp - - GUIDE -

city, gas­tro­nom­i­cally speak­ing). Here, you get both. The space was formerly the renowned bar Inopia, un­til Al­bert left and his part­ner, Joan Martinez, turned it into Lolita, a rol­lick­ing taperia that has per­fected height­ened takes on clas­sic small plates (in­clud­ing patatas bravas and fried fish) mixed with in­no­va­tive up­dates (La Bomba de l’eix­am­ple, a cro­quette stuffed with meat and tomato sauce that is far more dan­ger­ous than it sounds). and fruit pops. This place is not for them. El Vaso de Oro is an old man bar of the high­est or­der. It’s a long, nar­row space a few blocks from the wa­ter where the wait­ers, all dressed in white cap­tain’s garb, never leave the back of the bar and ad­dress you with Cata­lan su­perla­tives and vats of house-made beer. The menu is small but per­fect: cheap, oily tapas and their sig­na­ture grilled tuna with a side of fried pep­pers. it at dirty old bars and fusty high-end res­tau­rants alike, it’s worth seek­ing out one of Morro Fi’s five tiny lo­ca­tions. Started by a cou­ple of friends who wanted to bring crafts­man­ship and tech­nique back into the world of ver­mouth, they be­gan mak­ing their own, which, when paired with their house-cured olives and bo­querones, stands as some of the best in Spain.

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