Escocesa

When he read an article about how the best Scottish seafood makes its way to Spain due to lack of appreciation in Scotland, Grammy-nominated record producer Stephen Lironi sensed an opportunity.

Admittedly, it did take 15 years for that opportunity to fully manifest itself, but in that time, Lironi partnered with executive chef Pablo Rodriguez and general manager Naroa Ortega, both trained at Michelin-starred restaurants.

With a curved steel counter and bar stools surrounding the open kitchen, Escocesa offers an entertaining glimpse into the preparation of the Scottish seafood it hijacks on the way to Spain. For a more intimate dining experience, there are also tables in the back of the industrial-styled space.

The highlight of the menu at Escocesa are, of course, the seafood specials and tapas, for example the Shetland mussels, the grilled octopus with white beans puree and capers, the garlic prawns or the seabass ceviche. That's not to say there aren't options for meat- and/or veg-lovers, as the restaurant also offers classic Spanish small plates such as patatas bravas, jamón croquetas and grilled chorizo. You can also sample more unusual delicacies here, such as courgette flowers or highland venison, as well as authentic paella on the weekends. The drinks include a selection of Spanish wines and sherries, as well as cocktails, Spanish-style G&Ts, cervezas and even natural Basque cider.