City Guide

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British chef Neil Taylor takes on the Spanish vernacular in this narrow, buzzy West End room, with its dark wood ceiling beams and cinematic pendant lighting. Begin with a bracing glass of fino sherry from the all-Spanish wine list, then move through a progression of tapas featuring cured anchovies, meaty chorizo, paprika-spiked octopus and a brilliant frito mixto of local ling cod, baby artichokes and anchovy-stuffed olives. Finish up with crispy churros dipped in a bowl of thick, rich hot chocolate.


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