Besides the usual tapas, go for the Oyster Soup, a masterpiece of fresh oysters, wild mushrooms and artichokes. The fresh herbs infuse a sophisticated flavour. The French Onion Soup is a good alternative – the cheese topping is nice and gooey. A house speciality is the Cochinillo Confit – a wickedly sinful rendering of crispy suckling pig whose richness is properly balanced by risotto, caramelized onions and peaches steeped in muscovado. If you are not a pork fan, the oxtail offering (Rabo de Toro en Chilindron) is an excellent substitute. Combined with orts of Jamon Serrano, the dish is enriched by a Rioja red. The dessert options are broad and inviting. The Picatostes en Chocolate are stylised churros and are out of this world. French bread soldiers are dipped in milk and sherry and golden-fried. The Creme Brulee has an unexpected layer of mango.