Xativa

At Xativa, the meal can begin with a tapas platter assembled from 35 options. One diner recalled ordering a platter for two, finding the portions generous and the dishes ideal with wine. For a lighter start, there is cured ham or vinegared mackerel; for something more substantial, consider pâté with pork and chicken or croquettes with young chicken.

The rice dishes suit both a meal built around small plates and an evening centred on a main course. The menu includes squid-ink paella and squid-ink paella with spear squid from Chiba; if you are coming for a rice dish, ask the staff which options are available. One diner who tried paella, ajillo and fritters particularly enjoyed the paella. Another described the arroz a banda, made with sea bream and chicken stock, as richly flavoured with tomato and a good match for drinks.

Ajillo comes with options including prawns, Hokkaido water octopus and gizzards with lemon, and is listed with house-made bread. One diner added the lemon ajillo with gizzards towards the end of the meal; it could be a good extra alongside tapas or a rice dish. Drinks range from Spanish draft beer and red and white wines to cocktails made with sherry. A diner who sampled several wines said that tasting them was part of the pleasure.

Some diners have enjoyed watching the cooking from the counter seats, making them a good choice if you like seeing dishes prepared. The restaurant is also presented as suitable for groups, and booking is recommended for dinner. For dessert, options include creamy Basque-style cheesecake and an affogato of house-made vanilla ice cream topped with espresso.