HISPANIA
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Nice bright red space for this house installed in the pedestrian center. You can sit there or prefer the terrace or the barra, between the two. The products are fresh and of good quality and the touch is deliberately modern, with a menu composed, in part, of woks, ceviches and tataki. We like the black rice wok with chipirones and aioli or why not the millefeuille with liver and goat cheese. For dessert, you should try the homemade soufflé, a recipe that has been maintained since the creation of the restaurant and that continues to delight choco addicts.
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