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The montaditos are pleasingly large but go down best with cheese atop their bread - even oil-cured anchovies failed to make an impression on such a dense starch - but the smaller bocadillo sandwich rolls are uniformly stellar, particularly a pairing of chorizo with idiazabal, a more intense cousin of manchego.
they have *ahem* idiazabal kept my sobriety in checkFor the most part, the wines we tasted were good.