Epitomising the ongoing trend in smartened-up versions of traditional tapas bars, much-loved and always-busy Cañete centres on a bustling open kitchen with marble-topped bar. The long list of uberfresh tapas and platillos (sharing plates) packs in modern twists (such as wild-tuna tataki with seaweed) alongside traditional favourites, including gooey tortilla and Andalucian classics like boquerones (anchovies) and tortillitas de camarones (shrimp fritters).
Reservations recommended.