The formerly cramped interior of Amigó now boasts a single bar and a planxa – a hot griddle on which they cook fresh seafood and shellfish from the Ebro Delta. They also have draught beer, and a vermouth from the region – both excellent. Their raison d’être is ‘to promote products from a struggling region that you don’t find here, and which deserve to be reconsidered’. And at the same time, to offer a more informal seafood dining experience, with bar stools and toothpicks instead of maitre d’s and linen napkins. Specials chalked up on the board include a half kilo serving of mussels (a snip at €5.95 and very tasty), razor clams, frogs’ legs, and xapadillo (fried eel – delicious).