Good smokey peppery pimiento de padron, nicely blistered, with sprinkle of salt.
A rustic pan con tomate, enjoyable and hopefully would be better in the summer when tomatoes are really in season. Wouldn't mind more garlic, but that's just me.
Spot-on gambas de ajillo -- prawns cooked just right, loved sucking the juices out of the head. Lifted by the fragrance of caramelized garlic and the right bit of heat.
Tortilla espagnol was a bit weak -- nice potatoes, but the egg was way undercooked, still very liquid.
Plump quails, simply roasted with olive oil and salt, with the golden touch of saffron aioli. Delicious.
A turon assortment, 4 types of nougat, from a light meringue-y version to a dense chocolate variety. A scatter of toasted almonds and dried fruit complemented them well, as did a good semi-sweet sherry. This wasn't on the menu, but an apparent regular there recommended it and the staff were happy to oblige.