Ten years ago you could count the number of decent Spanish restaurants in the capital with one hand. Much has changed since then, with the expansion of brilliant names like Brindisa and Jose Pizarro, and new tapas bars appearing all the time like Copita, Boqueria and Donostia.
Cambio de Tercio (translation: change of pace) has been going since 1995. As well as traditional tapas, the restaurant have created their own signature dishes, like a tortilla that pays homage to the deconstructed version at El Bulli, and a caramelised millefeuille of foie gras with smoked eel and baked apple.
