Dassa Bassa

Dassa Bassa Review

What look like stairs leading you into a disco actually open up into an old underground coal bunker, now a trendy restaurant. Young chef Darrio Barrio combines conventional recipes with more adventuresome creations inspired by his stints with some of Spain's most reputed chefs (such as Adrià, Larumbe, and Subijana), and his menu changes according to what's available at the market. Recent highlights include sardines marinated in Moroccan tea, St. Peter's fish with pumpkin roasted in cardamom and coconut, and oxtail with a wine and chocolate sauce.