restaurants / Spanish

Lonely Planet review

It takes a lot to stand out in Miami’s crowded tapas-spot stakes. Having a Basque-country butcher-and-baker-turned-hip interior is a good start. Bread that has a crackling crust and a soft center, delicate explosions of bacalao (cod) fritters and the best eels cooked in garlic we’ve ever eaten secures Xixon’s status as a top tapas contender. The bocadillo (sandwiches), with their blood-red Serrano ham and salty Manchego cheese, are great picnic fare. This place is a few miles north of the central Coconut Grove area.