The bares típicos are one of the things I deeply love Spain for. The way you can pop in for a coffee in a glass, a caña, a tapa, a few words with the person behind the bar and other people in the bar – a sense of connection to simple uplifting things.
The prices are low, the quality is fine, the service is quick, the menu is in Spanish and the soul and decor of the bar is utterly no-frills.
Ice cream academic Pedro begins the week at his micro ice cream factory in the working-class neighbourhood of Vallecas. His aim is to experiment with a new savoury ingredient, while also finding the perfect level of sweetness.