Us six, big, hungry boys descended on this restaurant on Thursday, soon after it opened at 20:30. We had seen the interesting, antique-style decor, with its rustic charm, earlier in the day and, with steaks in mind, decided to pay a visit that evening. We entered the traditional tapas bar at the front and headed through to the main restaurant. It has very high ceilings with old, dark beams and support columns, with interesting wine cask/barrel-ends hanging all around. We were the first customers that night and were lead to one of the excellent centrally-positioned tables (perfect size for the six of us). Being very hungry (and thirsty) lads, we firstly ordered up plenty of iced-water, a big beer each (Jarra) and a couple of bottles of the excellent red house wine. We then set about our food order - tapas starters of Calamares (fried squid), 2 plates of Murcillas de Burgos (black pudding), a huge plate of Carnes Iberica (Iberian cold meats), a huge plate of Quesos Iberica (Iberian cheeses with apples, chutneys, walnuts, hazelnuts) and Pulpas Especiales (Octopus) to be followed by a large, juicy and perfectly-done filet steak each - with French fries and a large selection of vegetables - asparaguses, red and green peppers.........oh yes and plenty of bread please! The head waiter suggested we may have overdone the food order as what had been ordered would probably have fed 12 to 18 people. I explained in my best Spanish that we were hungry lads possibly like he'd never seen before. He shrugged and passed the order into the kitchen. The waiters then brought out our fare, one item at a time. We demolished each plate within seconds of its arrival. The waiter looked astonished and realised he and his mates and the chef were under pressure. Each time he disappeared into the kitchen with an empty plate (essentially licked clean) and brought out the next one only to see it devoured like feeding morsels to the Piranhas in the Amazon. The astonishment in his eyes was almost incredulous, as was that in the the eyes of the head waiter, already contemplating whether to draft in additional staff for the task. On one return to the kitchen (taking away the massive plate/tray that only seconds earlier had been adorned with copious amounts of Carnes Iberico) I heard him bark to the chef (I am able in Spanish) "they have finished the f....... lot again!" to which the chef merely shrugged his shoulders and wiped the sweat from his brow and commented "they will not be able to eat all their steaks"....... but we did......they were delicious! After various Postres (we passed on the Cheeseboard) and coffees and another round of beers we ask for "La Cuenta" (the bill). We paid Euros 350 and shook the hands of the, now relieved and challenged, waiting staff and left a now full restaurant full of admiration for the staff and the food. Magnificos trabajos amigos! Great setting - a most satisfying evening.
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