This MoVida sibling wears its awarded 'hat' at a jaunty angle. Whether at chunky wooden tables, propped on stools or around the buzzing bar, you experience masterstrokes of flavour, starring imported products such as Cantabrian anchovies, Serrano and Iberico jamon, Spanish cider, and lemony chillies called guindillas. The anchovies come with smoked tomato sorbet. What an idea smoky, icy, salty, tangy: sensational. In other dishes, the ingredients speak simply for themselves, such as plump, Spanish, hand-filleted sardines. Octopus is blanched and boiled, emerging silky soft, dressed simply with paprika. In traditional Spanish style, cider is added to a pot of prawns and garlic. Ole to that. Pork pepper sausage is joyfully fiery and adapted from a Catalan recipe. Then, tip your hat to a pot of golden churros and chocolate, or creme caramel and pestinos - the latter are deep-fried, cinnamon-dusted Spanish biscuits flavoured with fennel and clove, a recipe from chef Frank Camorra's mum.