It's warm inside, with romantic lighting and comfortable service. The menu and wine list are a celebration of Iberian flavours. Graze your way through tapas such as patatas bravas and balls of molten goat's cheese in golden batter, sticky with red-wine reduction and orange caramel. House-made chorizo kicks chilli through a salad bright with mint, tomato and parsley. More substantial meals, such as peppery eye fillet on a runway strip of lively green olive salsa, are delightful. Come Wednesday and Saturday nights for three kinds of paella, including a squid-ink version brimming with seafood.