More Spanish than a face-off between flamenco and bullfighting, this convivial tapas bar feels like a little corner of Andalusia. Warm timbers and blood-red walls host a procession of tapas plates, from crispy croquetas with a light bechamel centre to generous terracotta-plated prawns infused with sherry, lemon, garlic and chilli. An oxtail bone guards sticky morsels of slow-cooked meat in a red wine sauce, while the last of your baguette is perfect with warm, gooey fried goat's cheese, served on caramelised wine and drizzled with honey and almond sugar. Each night entices with a different theme, from paella on Wednesday and Saturday to flamenco guitar on Sunday.