PÂTISSERIE DIEGO VÁZQUEZ
Pastries
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2024
Recommended
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2024
Coming here to taste Mostachón is a bit like going to Sénéquier to eat a Tropezian pie. Indeed, this recipe would have remained in convents and castles if the great-grandfather of the current owner, José Romero, had not opened the first bakery making it, in 1880. Since then, five generations have succeeded one another and Diego Vázquez now maintains this more than one hundred year old heritage. You can also try the bolos de aceite, a sweet traditionally made by the Poor Clares, and the olive oil pie.
Did you know? This review was written by our professional authors.
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