El Willy went to the old Spanish restaurant on the beach, sitting on the fifth floor of No. 22 on the Bund, and seeing the Huangpu River on the Bund by the window. The restaurant decoration is relaxed and colorful. I have been there several times before. I have not gone in the past two years. This time it coincides with the meat season. I decided to warm up and see if it still maintains a consistent standard. Sure enough, it is not surprising that because it is the meat season, this time the tapas are mainly meat, using a lot of ham, also equipped with white truffles and black truffles, the meat is full, sincere, and the taste is very good. [Iberian acorn ham] As soon as I came, I would have a pot of Iberian ham, which was very enjoyable. [Mini Beef Tata] Make it cone-like, inserted into the flower pot, the shape is very beautiful, the mustard sauce is not very heavy. [Beef with white truffle] The waiter will roll the beef, wrapped in white truffle, full of delicious flavor. [Crispy fried ham cream ball] The outside is very crisp, the inside is thick with cream and ham, very fragrant. [Cream white juice - black truffle meat roll] The bottom of the pot is full of cream and cheese, which tastes good, but it is still a bit tired to eat more. [Fried foie gras with green apples] Delicious foie gras and sweet green apples, perfect. [Chickpea roasted eggplant spinach mint sheep milk cheese salad] A variety of salads, delicious. [Australia Western Cold] Beef is very good, fat and thin and fried are very good. [Lemon Moss with mulberry and basil frost] Dessert is very good value, basil frost refreshing very special flavor.