Sometimes you drive for an hour and you regret it, the drive to Bodega El Capricho is not such a drive. As you arrive there appear what look like hobbit holes, which are some kind of party caves that the locals have get together to drink and eat. We enter passing by the kitchen whose counter is piled high with large cuts of beef and a pyramid of tiny button mushrooms. Down some stairs and we are seated in a boothlike alcove carved in to the rock. After a finely crafted gin tonico our starters arrived tiny local mushrooms perfectly cooked along with octopus and potatoes sprinkled with pimenton, both simple yet delicious. Then the reason for the visit, the meat, in our case was a piece of well marbled 7 year old ox meat. The steak which was first presented uncooked, was carved table side. The taste and texture were incredible, deep red, buttery marbling, and deep rich flavor. The sides, fries and watercress salad gave us small breaks before we reutned to the meat. The chef stopped by for well deserved praise. This was worth the drive, everything, service, ambiance, beverages, and food was delightful. read more