Probably the best place to have a breakfast, light lunch or afternoon cocktail. Plently of history…read morein this Bar and many fine small details. I laugh whenever I read a little message at the bottom of the mirror. It goes something like "Usted esta reflejando en este espejo por cortesia del Cafe Breton". Mr. Colo the bar owner is a tall gentleman always in good spirits.

We happened on Bar Torres when in town for a day on our honeymoon. We had been following…read moreinstructions and doing as one should do in Logroño by following our noses down Calle Laurel & Calle San Juan. We had a delicious paté with berries, a stuffed pepper, and some amazing crianza (all for about 8 E) when we decided to ask the very happy man next to us what the specialty was at Bar Torres. Since it's a gastropub and all of the tapas are good, the "one thing they do best" here was a little less obvious. That is until we were told to order the "Bocadito de calamares" and we noticed that everyone else was following suit. The calamari slider I declared the best calamari sandwich of my life. Now that we live in Logroño, we joke that it's because of Bar Torres's calamari bocaditos. Anyways, this is a must-try if you're in town. Be sure to call ahead or check the website if you're visiting during the week, as their hours vary (for now, I know they're open during Wed-Sat nights and Fri-Sun during the daytime). -- Sobre todo, me encanta el bocadito de calamares. El servicio es muy bueno también, aunque siempre hay un montón de gente. Lo dejo aquí porque me voy aprendiendo castellano. Gracias, Bar Torres, nos vemos pronto.

This bar is great for wine and pinchos, our favorite in Logrono. The waitress poured us glasses of…read morered she suggested, had great advice about the pinchos, and generally was friendly and patient with our non-existent Spanish. Everyone behind the bar was nice in fact. The food was delicious--we had the two specialties, Kobe medallions and a calamari sandwich, plus a partridge crepe, eggplant roulade, broiled mussels in pepper sauce, and a fois gras in toast with cheese and some kind of apple purée.