We like Bar Ferdinand and this evening(late afternoon), we were there for drinks and food. David Ansill has started adding specials of his design, so there was a great shrimp, artichoke, onion salad with very thin slices of dried tuna, salad. I've forgotten the sauce, sorry, but it was imaginative and delicious. And some good bacalao croquetas. We had a very good time, nice service, great sherry, wine and beer. The other Tapas we ordered from the menu: pan tomate; duck hearts; chicken livers with bacon and caramlized onions; assorted vegetables with romescu sauce(really yummy, veg perfectly cooked, but if you order, the sauce is at the bottom of the generous pile of veg, so be sure to unearth it when you start to eat). We ate every scrap, and then Ansill sent out a couple of comps, a great squid with chorizo and bits of red pepper, and finally a blood orange and rosemary sorbet, the sort of mouth experience where you taste a sequence of flavors rather than an amalgam. My husband thought it was too sweet, but I think he couldn't rise to the challenge--we were too full. But still lovely to try it.