Toloño

A classic design dress bar in whose bar, as is typical, people are agitated to have an appetizer, enjoying the magnificent skewers that adorn it. From this point of view, we are facing one of the city's most popular and colorful places. But, in addition to the bar, there are also a few tables where you can make a meal, in informal plan, based on spikes and tapas. To begin with, for example, some of the usual skewers as never before; something as simple as two marinated bokerons - more oil than wine -, nailed in a stick, separated by an onion shell, accompanied by olives and adorned with a little parsley. In its kind, it cannot be better to have a bite so simple that it is usually so affected, if not possessed, by vinegar. Also, in its simplicity, we could highlight the saladilla de leerro con ham, or, especially, the peperoncini that crown a base of tuna, anchovy and capers; really good and balanced this skewer, despite the intensity of the salads, bitter, sweet and spicy touch put on stage. The offer in this type of classic cutting spikes is very wide. Here, for example, we could talk about the resultone of cod with potato confided on toast, or the potato and zucchini tortilla, frankly good... Turning to the hot spikes, in general they stand out by uniting wisdom and delicacy. Thus, the Irish of perretxikos, or of fungi, is a tasty cream in which the fundamental protagonists, mushrooms and egg, see their flavor abundantly enhanced with truffle aromas. The ravioli of truffles with foie gras, in the same line of succulence and in a scenario like this, cannot be asked for anything more. The fungal risotto, for its part, let us remember that we are in a bar and that you cannot do every ration at the moment, although it is a bit pasty, hitch by intensity. And the cod silos, served in the same sauce as the veal, with a spicy taste, will make the delights of Heliogábalo and his followers.

Phone:+34945233336

Latitude:42.847190·Longitude:-2.671310