Young Barcelona-born chef Carlos Montobbio took over the Esquina kitchen over a year ago, and the vivacious space has only gone from strength to strength, offering classic, comforting tapas with some innovative touches, as in the sandwich-style Spanish omelet, which comes wiht onion confit and olive oil caviar, and the Spanish Nigiri, a delicious dollop of salted cod, potato and garlic oil topped with roasted peppers. If you haven't been in a while, check out the quieter second floor space, great for groups.