Bacira

A perfect example of friendship, hard work and, above all, an unconditional love for cooking. Here, the three owner-chefs at the helm, Carlos Langreo, Vicente de la Red and Gabriel Zapata, each specialise in a different type of cuisine (traditional Mediterranean, Japanese and Nikkei) but who are receptive to new trends and an inclination towards fusion cooking. The atmosphere here is both welcoming and informal with a vintage decor that includes slender wrought-iron columns. The à la carte, which is geared towards sharing and features dishes such as Pacific scallops with jalapeño aguachile and “pico de gallo” salsa, and the pig’s ear “mollete” sandwich with a spicy Korean salsa, toasted garlic and herb alioli, is complemented by two menus (Short and Long).