Andaluz’s owners, husband and wife Ryan Gregory and Carla Arevalo, joined the small-bar revolution in 2009, when tapas and basement bars were a novelty. This initial appeal is yet to wear off – their loyal customers are still vying for tables and bar stools at all hours (the kitchen stays open late).

Chorizo, croquettes, empanadas or something from the charcuterie menu (enjoyed with a San Miguel or Cava) appeal to those passing through. The bar even serves Jamón Ibérico de Bellota Gran Reserva, one of the best-cured meats in the world.

A more leisurely experience awaits with roasted quail with saffron rice, chorizo and lemon. Crisp pork belly with chestnuts or smoked patatas bravas with pickled chilli keeps patrons planted long enough to contemplate the pumpkin doughnuts with mulled port wine sauce, or the chocolate fondant.

Although compact, the wine selection includes several unique European labels such as the Italian Manincor Reserve della Contess’ and the Sierra Cantabria Cuvee Tempranillo from Rioja, Spain. There’s also a long and strong list of signature cocktails.

Located down an alley off the inconspicuous Howard Street, no doubt Andaluz’s labyrinth of secret hidey-holes has beckoned many a frazzled city worker for some quiet time.