Meson Español

Always delicious moist rice with the seafood paella pictured. The garlic chicken was tasty and cooked perfectly. It was not dry. Someone at the next table was having a huge meaty lobster which I'll have next time. You can have homemade chips which are not greasy or burnt. They have a nice veggie platter too.

A total disappointment. Since 2019, we have been visiting them any day of the week, knowing that weekends are usually busy, the service, the atmosphere today was disappointing. We arrived at 1:45pm, it was not until 2:10 (approximately) that I went to one of the waiters to take at least the drink order. At 2:20 they took the order (2 paellas, Pechurinas, Chops fried) and it is not until 3:30 that our food arrives. The pressure from the same waiters and their owner asking about table closures was uncomfortable. Once again accustomed to excellent service and delicious dishes, it was not what we received. However, the wait is so long that their usual breads arrive at our tables and we understand that they send it out of courtesy, the order of paellas lasts (45min)... and in the end, we receiv

Absolutely phenomenal! The service was friendly and professional, the atmosphere was very calming but elegant. The staff were impressive and the food made my picky Italian boyfriend speechless. Finally finding quality mixed with quantity and professionalism was welcomed.

Amazing service. Food was great. From the appitizers to main dishes to side dishes and desserts..... really good. Drinks from the bar were great as well. Nice inside as well. Prices are great. Cant wait to go back.

I have not been here in many years, but I’m glad to say it is as good as it has always been. Nothing has changed from the wonderful service of a wait staff where some have been there 25 or more years. Shrimp in garlic has that awesome flavor where you soak up every drop of that delicious garlic oil with the fresh bread in the basket. Pulpo a Gallego was the best this Foodie ever had, perfectly salted and cooked oh so tender. Food still served super HOT in the caldero pots in the traditional way table side. Shellfish shells promptly carted away from the table as you are eating and delicious sangria (not half filled with ice like other places) refilled promptly. Mariscada was perfectly cooked from lobster tail to tender calamari. Beef short rib was tasty and too huge to finish. Topped off w