José Pizarro has a refreshingly simple way of naming his establishments: after José, his tapas bar, came Pizarro, a larger restaurant a few doors down. A selection of small plates – like croquetas, boquerones and padrón peppers – are joined by larger main courses including presa Ibérica, with dishes proving to be satisfying and cleanly executed. For dessert, it's hard to beat the classic flan with an intense syrup made from Pedro Ximénez sherry. The surroundings are stylish and an all-Spanish wine list boasts some big names.