The pinsa Fabio Gasparini creates at El Bacaro is so light and gorgeous that it hurts to share it. But sharing is what custom dictates here, though there is no rule that says you can't order another... The same goes for his wonderful vitello tonnato. With Gasparini you get camaraderie and experience. It's easy to feel comfortable in his translation of a typical Venetian bar, known there as, you may have guessed, 'bacaros'. In Venice people go from bacaro to bacaro, drinking a bit and nibbling on 'cicchetti' (like Spanish tapas). At Gasparini's larger space in Madrid, that simple atmosphere is replicated but allows the chef to show off with a fuller menu, including incredible pasta dishes as well.