El Pou
Chef Oscar Massó’s contemporary interpretation of traditional tapas makes the diminutive El Pou a very popular spot among locals and tourists alike. Many dishes have a distinctly Asian flair, like lightly fried baby squid punched up with kimchi mayo, sardines marinated in soy sauce, or garlicky skewers of yakitori chicken. There are South American influences as well, such as a sea bass ceviche and Wagyu beef served with chimichurri sauce. Don’t miss the chef’s twist on patatas bravas: fried potatoes stuffed with aioli and artfully presented like a sushi roll. Weekend reservations are a must in high season.
Chef Oscar Massó’s contemporary interpretation of traditional tapas makes the diminutive El Pou a very popular spot among locals and tourists alike. Many dishes have a distinctly Asian flair, like lightly fried baby squid punched up with kimchi mayo, sardines marinated in soy sauce, or garlicky skewers of yakitori chicken. There are South American influences as well, such as a sea bass ceviche and Wagyu beef served with chimichurri sauce. Don’t miss the chef’s twist on patatas bravas: fried potatoes stuffed with aioli and artfully presented like a sushi roll. Weekend reservations are a must in high season.
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