Ole

There are items on Ole's menu worthy of any senor or senorita's last supper; a tapas serve of croqueta de bacalao (salt cod fritter); soft inside and contrastingly golden and crisp outside, or a racione of fall-apart beef cheek braised in Pedro Ximenez with sauce as sticky as molasses. Food makes its way from open kitchen to al fresco dining room and the place gets pretty lively. Your hosts are well versed in Spanish cuisine and flit about the floor ferrying earthen jugs of sangria, pots of local olives and steaming pans of paella from the flame to table. The paella is good with plenty of prawns, mussels, calamari and clams and, surprisingly, is served minus the crust so lauded by paella aficionados. Wash it down with Spanish beer, cider, sherry, wine or sangria from the list. No Spanish last supper would be complete without sugar and cinnamon dusted churros dredged through thick, warm chocolate sauce. Ole indeed.