Comparing Patatas Bravas across three restaurants — an honest verdict

I ate Patatas Bravas at three different restaurants in the same week to compare. The results were illuminating. The use of Manchego cheese varied significantly — only one got it right. The rich with olive oil profile should be consistent but interpretation differs widely.

the tapas tradition developed as small accompaniments to drinks. The best version came from a pintxos bar in San Sebastián, which felt authentic. Cava sparkling wine was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Patatas Bravas is larger than you'd think.