eMe Be Garrote
On the approach to this old cider house, you might think it doesn’t look that special. Open the door and you’ll get a surprise. Basque-meets-Scandi design consists of wood chairs, woven pendant lamps and slick tiled floors. Innovative cooking by chef Javi Izquierdo includes a quirky smoked pork belly carbonara with salsify and bacon ice cream. It’s part of a good-value tasting menu that can be paired with wines for a supplement.