The plates.

Crisp potato, smoked paprika, garlic aioli

Prawns, chilli, plenty of garlic, warm bread

Jamón, béchamel, a golden crust — today's batch

Blistered, sea salt. Most are mild. One is not.

Pork and beef, tomato, a little heat

Toasted bread, ripe tomato, olive oil, salt

Hand-cut, served with pickled peppers

White anchovy, vinegar, parsley, olive oil

Hot, cinnamon sugar, thick chocolate

Burnt sugar, citrus, a cold spoon

Octopus, paprika, olive oil, coarse salt

Fried squid, lemon, aioli on the side

Potato, onion, still a little runny in the middle

Cider, heat, bread for the sauce

Mushrooms, garlic, parsley, a lot of oil

Mussels, white wine, chilli, bread

Today's filling, flaky pastry, a wedge on the plate

Mixed olives, orange peel, thyme

Twelve-month cheese, quince, olive oil

Cold tomato, cucumber, a little sherry vinegar

Potato, tuna, aioli — the house version

Roasted peppers, anchovy, olive oil

Sardines in oil, from a tin we're proud of

Cold custard, dark caramel

Almond cake, a dust of sugar

Today's ice — ask. Two scoops.

On tap, ice, a slice of orange

Red wine, soda, lemon. The long one.

A glass. Cold. For the table.

Beer and lemon soda. The one you want after padrón.