The black embroidered shawl of a flamenco dancer drapes down from the arched entrance of this cavelike tavern. The air inside is misty, lanterns hang over the bar, and the waiters are dressed like toreros. Here the tapas are eaten medieval style: standing while chugging down an ice-cold Estrella Galicia (Spanish beer) or sitting at a wooden barrel. To really get into el tapeo, try the bandeja de tapas variadas, an assortment of six tapas for two or more people that includes Spanish sausages, pan tomaca (toasted bread dipped in a tomato and garlic sauce), fluffy Spanish tortillas, ham-and-cheese croquettes, and fried crabmeat. Feast on fried calamari a la andaluza (soaked in aioli sauce and lemon) or shrimp sautéed in white wine and garlic; both will bring out the duende in you. The seafood-stuffed mushrooms and the roasted red peppers bursting with calamari will have you, as the Spanish say, entrando en calor.
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