The Enchanche

Speciality: Cojoncianas, Caracoles. The Esenche was until a few months ago known as the "Esenche de Carlos," but is currently managed by Bodegas Almau and has seen its name reduced to El Esenche. From his previous round he has maintained some of his classic tapas, especially one with the curious name 'La Cojonciana'. Its ingredients, a slice of bread with two fried codorniz eggs, chistorra and garlic shrimp, a simple mixture that is served recently, which is like the tapas, especially the simple ones like 'La Cojonciana' of El Eslanche, are more enjoyed. Other of its most well-known tapas are 'La Ensanchita', composed of cider chistorra with manchego and besamel cheese and garlic and parsley roasted potatoes, although the latter are not always available, usually only in the afternoon. Also classics in El Enlanche are their snails, accompanied by tomato and ham, as it should be. The rest of the proposals offered by the Enchanche counter are a mixture of original tapas such as apple and roquefort croquettes, chucchini with morcilla or foie toast, along with more classic ones such as' La Gilda '(the traditional baker's banderilla, green olive and guindilla), various montaditos, reboised cod, goat's roast with jam, brine anchoves (as it could not otherwise be in a local of the Almau family), or the beans can be served with oil, and they can be served in the same way, and in the same way. The prices, the usual in the bars of El Tubo.

Phone:+34976394703

Latitude:41.653652·Longitude:-0.879242