FARE Contemporary tapas AMBIENCE Peachy pink and dark green accents in the decor is reminiscent of a Spanish taberna. COST Tapas start at HK$48; the most expensive main course, Rubia steak, goes for HK$1,050. Chef Antonio Oviedo changes the line-up of the menu regularly. WHO TO BRING That one friend you have been dying to catch up with or someone special for a third or fourth date. TURN-ONS We begin our evening with skewers of smoked sardines and piparras peppers. The ingredients combine to give a taste of spice and umami, and would go well with any aperitif. A good chef always has access to the best ingredients and chef Oviedo proves he is one of the best – the quality of the carabineros al ajillo is top notch. We were so enticed by the fattiness of the prawn that we asked for bread to mop up the sauce. Next up, we sampled a tortilla with sobrasada and fava beans to anchor our appetites for the richness to come, and it was just what our stomachs needed. You can tell a good paella when the layer of rice is so thin you can almost see the bottom of the pan, and the black octopus paella with romanesco, a new menu item, is just that: fragrant and crispy. The Basque cheesecake is the stuff of legend at 22 Ships, but do give the cava lemon sorbet a try. The combination of herbs and alcohol turns this citrus dessert into something else. TURN-OFFS The venue is small and seats are tight, especially around the bar, making it difficult for large groups. DRINKS Lots of Spanish wines, but it’s the sherries that are a must-try. 22 Ships 22 Ship Street, Wan Chai 2555 0722