La Tapería de Columela

There's always a queue trailing out the door at wonderful, packed-out Columela, where diners both local and international feast on delicately prepped tradition-meets-innovation tapas of local tuna, perhaps as tartare with mustard dressing. Squeeze in at the marble-top bar for respected local chef Agustín Campos' creations, which also include deep-fried aubergine drizzled with cane honey and slithers of payoyo cheese.