Entrepanes Díaz

The vision that Bar Mutis and Bar Mut factotum Kim Díaz has of the humble sandwich has come to life in an elegant vintage-style bar – homage to Madrid bars of the 1950s – in a restaurant that has a menu of around ten surprising sandwiches made with meats and fish along with traditional Spanish and Catalan styles: try the Basque-style 'kokotxas al pil-pil' (fish 'jowls' in a sauce of olive oil, garlic and chili), the calamari cooked in its ink, or the excellent Jaén 'botifarró' blood sausage. These are quality, cooked sandwiches with an emphasis on fish as the star of the show. And, as Díaz himself will tell you, they're quite substantial, made with bread from the Sant Josep bakery that's crunchy, can stand up to sauces and hot ingredients, and is light and butter-free. They've also got really popular Càdiz-style fried tapas, they pour a good beer, and they have a 50-year-old age minimum for their wait staff.