El Meson

Chef Pedro anchors the menu in Spanish and Cuban cooking, balancing grilled and roasted meats with intricate small plates. Tapas feature piquillo peppers stuffed with lamb, raisins, and pine nuts alongside bacon-wrapped dates with Riojano sausage and blue cheese, while the rice dishes rely on authentic Calasparra Bomba rice. House favorites like flavorful lechón offer a fresh, homemade touch, served in a dining room where conversation stays easy even on busy Saturday nights.