Sophisticated tapas selections, such as grilled scallops with parsnip-potato gratin, prosciutto-wrapped medjool dates with goat cheese, pomegranate and pork spring rolls, and pan-seared local trout, make this one of the most interesting restaurants in Asheville. There are also several varieties of paella and other dishes, influenced by the cuisine of Mediterranean Spain and North Africa, and an award-winning wine list featuring some 200 Spanish wines and sherries. Ingredients are sourced from local organic farms. Voluptuous Moorish colors, dim lighting, a cave-like admosphere, and live jazz lend an exotic air.
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