The two Michelin star chef Paco Roncero presents us with a new perspective on the world of tapas. Hot and cold tapas, bocadillos (bite-sized sandwiches), tostas (toasted snacks) salads and sweet dishes, as well as rice and meat. Boquerones (sprats) in vinegar, foie gras with spicy bread, mussels in escabeche marinade, potatoes in alioli (garlic mayonnaise), fried sprats, octopus brochettes, tripe a la Madrileña, ham croquettes, tigres (stuffed mussels), pepito de ternera (veal, cheese and onion), leek and brie tostas, carrillera (cheek) of Iberian ham, manitas de cerdo (pigs trotters), arroz negro (rice cooked in squid ink), caesar salad, eel and pineapple salad, etc. These are dishes based on quality products and traditional ingredients, but with the author’s unique touch evident in their preparation and spectacular presentation. A wonderful selection of tapas for wining and dining in good company!