O Dezaseis
This subterranean haunt turned 30 in 2025. Its dishes are not the creative concoctions you’d find at the city's newer restaurants, but rather the small plates that sustain Spaniards all over the country. So expect tortilla Española (potato omelet), little casseroles of meatballs, sliced ham and cheese, sizzling plates of grilled chorizo or blood sausage, and the ubiquitous pieces of roast chicken. Or try slices of Galician empanada, which is akin to a pot pie with less runny filling. The traditional one is filled with chunks of fresh tuna, potato, onion, and carrot in a light béchamel sauce. “Sixteen” (as the restaurant’s name translates) also grills whole fish.
This subterranean haunt turned 30 in 2025. Its dishes are not the creative concoctions you’d find at the city's newer restaurants, but rather the small plates that sustain Spaniards all over the country. So expect tortilla Española (potato omelet), little casseroles of meatballs, sliced ham and cheese, sizzling plates of grilled chorizo or blood sausage, and the ubiquitous pieces of roast chicken. Or try slices of Galician empanada, which is akin to a pot pie with less runny filling. The traditional one is filled with chunks of fresh tuna, potato, onion, and carrot in a light béchamel sauce. “Sixteen” (as the restaurant’s name translates) also grills whole fish.
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