Why we’d go
Alzado takes the first floor of the landmark Ravesis corner and turns it into an all-afternoon Iberian holiday, with a menu built around Barcelona, Madrid and San Sebastian by exec chef Pablo Tordesillas (ex-Ortiga) and head chef MJ Olguera. It is elevated but deliberately not formal, engineered for the long lunch that rolls into a golden-hour dinner. We'd choose this when you want the beachfront-with-a-view occasion without the stiffness of fine dining.
What to order
Start with jamon croquetas and pan con tomate (worth the Cantabrian anchovy or jamon Iberico add-on), then plancha-grilled squid or sardines; for the table, the brothy seafood rice (arroz caldoso) or lamb belly ribs, and the 1kg Kidman rib eye if you're a group. Drinks are the point too: oyster martinis, sherry and vermouth on ice.
The atmosphere
Sun-soaked, lively and casually sophisticated on a wraparound beachfront balcony.
Local tip: Book the balcony for late afternoon rather than peak dinner: the aperitivo window catches the golden sunset over the sand, and the share-plate menu is made for grazing before the evening rush fills the room.
Worth knowing: It's a $$$ share-plate format, so a full spread with the pricier seafood and steak adds up fast, and the buzzy first-floor room leans lively rather than quiet or intimate.
How we verified this (High confidence · checked 2026-08-10)
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