Restaurant Pirata

Pirata tapas use high quality ingredients and are on the edge of tradition and innovation. Their latest oden is one of my favorites. Octopus leg, monkfish liver, tuna belly, baby sardines, anchovy and seaweed butter pintxo

At Pirata, Chef Ling is there every day and cooks with so much heart. The foie gras mortadella toast is a winner, as are the octopus, paellas, steaks—and whatever she’s making that night