Andrew Zimmern

"Grab a high top table next to the window, order a glass of sweet house wine or vermouth, and the gambas al ajillo—a ceramic dish of sizzling shrimp with a side of bread for sopping up the garlic- and chile-infused oil."

Elizabeth Minchilli

"Of course we ordered the gambas alla plancha. Incredibly fresh shrimp, still in their shells, quickly flipped on the griddle and topped with crunchy fleur de sel."

FoodieHub

"The traditional order here is a chato (small glass) of the heavy, sweet El Abuelo red wine (made in Toledo province) and the heavenly gambas a la plancha (grilled prawns)."

Rick Steves

"Try gambas a la plancha."

Frommer's

"Choose the original bar on Calle Victoria to savor the patina of age—it opened in 1906 and has been serving shrimp specialties ever since. We like our gambas plainly grilled (gambas a la plancha)."

Frommer's

"Choose the original bar on Calle Victoria to savor the patina of age—it opened in 1906 and has been serving shrimp specialties ever since. We like our gambas grilled with garlic (gambas al ajillo)."

Anya Von Bremzen

"The tiny, cramped, shadowy restaurant is not only one of the oldest tapas joints in town, but is credited with making the city’s best shrimp a la plancha."

Anya Von Bremzen

"The garlicky shrimp arrives at the small tables in ceramic plate-bowls, sizzling hot and deeply aromatic. The shrimp is never overcooked, the garlic is never overpowering, and there’s always enough delicious sauce left over for sopping up with a good piece of crusty bread."

Rick Steves

"Try gambas al ajillo (ahh-HHEEE-yoh, shrimp version of escargot, cooked in oil and garlic and ideal for bread dipping)."

ShermansTravel

"Grab a spot by the bar and savor the superb tapas at this tiny restaurant that dishes out superb shrimp either a la plancha (grilled) or al ajillo (fried in garlic and oil)."