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The menu naturally offers quite a few seafood items, especially among the tapas, or small dishes, including tender nuggets of octopus under a glossy paprika oil; five grilled shrimp on a huge scoop of chunky guacamole; and garlic shrimp casserole (pieces of the excellent bread serving as sops for the delicious sauce).
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Have, too, some pandebono, the Colombian pillow bread, served with whipped mascarpone.
The thick toast was the same agreeably coarse-grained country bread served along with our starters.
Old World atmosphere, bread served with tongs, but no need to dress up.
Delicious on crusty bread, served with other antipasti, or on pasta.
(The crusty bread served with pungent olive oil when we arrived was much better).
The good, coarse peasant bread (served with peppery, garlicky hummus when we arrived) helped.
One of my companions described the thin slices of fried bread served with a classic brandade as "crisp butter".
The Dave Eggers: a broken, runny egg on staggeringly thick bread; served with a guide to its enjoyment.
More cheeringly, we enjoyed the fresh, springy herbed bread, served with herb oil and rock-salted butter.
The warmed rosemary bread, served with foil butter pats, was more rewarding -- and came with the meal.
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