Angels and Gypsies has been catching our eye for a while. It’s the leg of cured calf posed within sight of the door way, and the ambient lighting from the stained glass windows, and the curvy writing above the window that does it. Marketeers take note. For all we know the meat was plastic and it still made us eye the restaurant as a future target…
It seemingly did the job for others too: It took at least three attempts over many months to let us through the door.
It starts with an aperitif. I am not much of an aperitif fan, because much as I like the type of drinks that qualify as apertifs, drinking on an empty stomach gives me a head ache and a yawn and puts me off dinner. If I am missing something here, please put yours suggestions in the comment box below (except for you mum, because if I authorise you as a commentator, your use of this forum to send me emails will suddenly become very public. )
Having been once enjoyed a recommendation of sherry as a good match for tapas, the menu’s front page full of sherry as an aperitif seemed a very welcome concept… But even better, Angels and Gypsies offered manzanillos which were more local to the food (Jerez) and reportedly full of sea breezes. See breezes, sherry, tapas… Holiday.
We are already on difficult ground here, because it is also wrong ever to go for a Spanish meal and not have sangria. Sangria has been highly sought after on occasion (http://wp.me/p2yXJS-1L) and must not be taken for granted.
Here are some pictures of the tapas that ensued.
And though we managed to pass up on the churros, we did go for our common cliche of Spanish almond tart accompanied by white chocolate rum and raisin cheese cake with macadamia nut crunch. And they were good.