Refine W. • April 4, 2011sauteed clams with white wine sauce, mushroom sauteed with garlic, tortilla de patatas, fish fingers, paella, rice pudding. it's a pitty their chef left few months ago;((
Ruby H. • May 30, 2014I'm glad to see that the chefs have found a team to provide decent service a good restaurant needs. A nice surprise is that they have 10 stoves now to make paella on site with fresh seafood.
Yusheng • October 3, 2014Decent-enough Spanish tapas, considering it's Taiwan. The pulpo is too tough.
Sandy L. • October 17, 2011Get the garlic mushrooms. Squid ink paella has good flavors but doesn't have the crispy rice on the bottom.
Curry M. • December 16, 2016Solid pintxo transplant from Shilin to Anhe. NT200 and up per dish with cheap wine to boot. Still would love an authentic tapas place in town but this will do. Food until 12a.
Shelley L. • October 27, 2019This place is cozy and served food with creativity! Especially this octopus with baked potato was soft, tender & fresh. Other must have is sparkling wine garlic shrimp! #tapas #taipei
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