City Guide

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The red leather benches and warm yellow wood of this Queen West room suggest the rojigualda flag of Spain, native source of this lively tapas joint’s Castilian energy. Tangy, fatty pickled PEI mussels arrive in a metal tin, convenient if you’re the type to spoon the delicious brine onto toasted bread rounds. Paella is served from its own handsome cooking pan – the de montaña, or mountain paella, features tender rabbit and lovely snails-in-their-shells.


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