Cañete Mantel is connected through the kitchen to the tapas bar Cañete. And as chef Josep Maria Masó explains, 'It’s a miniature reproduction of a French restaurant.' A detailed imitation – with furniture purchased in France – that exudes steadfastness. As for the cuisine, they offer creative first courses with Andalusian roots (fried anemone, red prawns) and second courses barbecued over fire – such as a rack of beef ribs – or with more of a French influence. If you order in advance, they’ll also prepare great classic French dishes.