Dos Hermanos

Dos Hermanos channels the spirit of a Spanish evening, where conversation stretches as long as the shadows and plates arrive in tempting waves.

The cooking leans into sunlit simplicity and produce-led finesse. Plump gordal olives mingle with anchovies and peppers; padrón peppers arrive blistered and smoky.

A delicate coca layers sobrasada, local honey and malon cheese, while a classic tortilla comes either plain or with chorizo. From the sea, tuna tartare is brightened with ajo blanco and guacamole, and grilled octopus meets potatoes, herbs and crisp salads.

There is equal care for the garden and the finale: courgette flower in tempura with goats cheese and local honey, and a baby beetroot salad lifted by ajo blanco and dill. To finish, think caramel flan and vermouth or a flat white peach cosied up to vanilla chantilly.

Sociable, unhurried and made for sharing, Dos Hermanos is an invitation to graze, sip and savour.