Revisited Restaurante Gaspar again this year, pleased to say that the quality of the food and the honest warmth of the welcome are still worth the admittedly quite expensive price. Quaity never comes cheap, but tuna of the quality found in the tartare, seasoned and balanced with citrus and capers to perfection as it was, is worth the price. A word also for the Jamon Iberico which was the second best ham I've ever tasted, and I've tasted many in my time (for the best head to a tapas bar ('Vino'?) in Bilbao). Chef de cuisine Raffi (sp?) was happy to come and chat foodiness with us over tapas as we were the only customers on an April afternoon, another memorable meal.
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