El Cruse

White liver mousse is a natural starting point among El Cruse’s tapas. The menu highlights the rich flavour of the liver, and diners have singled it out as a pâté they want to order again and again. One guest who tried it as part of a course also enjoyed it with raisins. Ordered on its own, it makes a good dish to savour a little at a time alongside wine.

For a lighter start, consider the Jamon Serrano, aged for 24 months. One diner praised its well-judged saltiness. The assorted cured meats bring together Jamon Serrano, chorizo and salchichón, offering three styles to compare. Seafood tapas include shrimp ajillo and tender, Galician-style octopus.

Seafood paella makes a satisfying centrepiece. According to the menu, it is cooked with seafood and a stock made from red sea bream and chicken. One guest visiting with children said the children enjoyed Spanish omelette and paella while the adults shared tapas and wine. There is also a course with tapas, paella and free-flow drinks, a convenient way for groups to choose a meal from starters through to the main dish.