WHERE TO EAT The best Pan de Pascua in the world (according to food experts)

"Pan de Pascua from La Farola is the result of a family recipe that is more than 100 years old. Chef Eduardo Quezada's family has been preparing this recipe for generations, the Pan de Pascua, which has only natural ingredients selected one by one, joins the list of sweet breads that the bakery offers alongside its menu of high quality pastries and baked goods."

"It's a beauty made according to Carmelita's great-grandmother's recipe. Wet, dark, with applesauce, plum, walnuts and almonds. No dried fruits."

"Nice appearance, finished with dark and white chocolate glaze (which aroused controversy). Rich in aroma, smooth. Whole walnuts and almonds, candied orange peel, sultanas, all in good quantity and quality. Dough is moist but light, tasty. A slightly different style from the classic, but with natural tone and "with love"."