Cava

One of the longest-running Spanish restaurants in Kuala Lumpur, Cava has survived several economic turns thanks to its proximity to an affluent residential area in Bangsar and a minimal increase in prices over the years. Named after Spain’s official sparkling wine, Cava cellars a sizable selection of regional wines and serves a delightful peach sangria—best served by the jug, not by the glass. The prawns a la plancha see succulent, sizable shellfish perfumed with rosemary and garlic and served on a sizzling plate with ample chilli and olive oil. Cava’s famous braised oxtail makes a good match for the said seafood starter; special mention must be given to the fall-off-the-bone texture of the meat. Paella, Valencia’s biggest export, is done well here (watch your white shirt or blouse if having the Arroz Negro Squid ink paella) but it was the Spanish suckling lamb shoulder that had us squabbling over who got the last bite.

TATLER TIP

Dine in a group and order at least one paella and a pitcher of sangria to stretch the hard-earned ringgit.

SIGNATURE DISHES

1. Braised oxtail tapas

2. Prawn a la plancha

3. Spanish suckling lamb shoulder $50-200/PERSON

YES YES $60-100/BOTTLE

71 Jalan Bangkung, Bukit Bandaraya, Bangsar, 59100 Kuala Lumpur TEL: 03 2093 6637 cava.my