Pica Pica

Review

Pica Pica is a place that makes you feel welcome. The space is generous, with high ceilings that give the room an airiness that is welcome at full capacity. Occasionally, a tram trundles by as it makes its turn from Des Voeux Road past the historic Western Market. In fair weather, the windows open out onto the street. Low bar seating around the open kitchen gives diners a direct line of view of their food being prepared, while a casual bar area just inside the entrance is a welcoming spot for a pre- or post-dinner cocktail (try the G&T, served with Spanish olives); reservations are not taken for these sections of the restaurant. The menu is well judged, with not an overwhelming selection of dishes under each heading—there are your classic ham and cold cuts, then vegetable/meat/seafood tapas, and then more filling carb dishes such as paella and fideua. The signature pica pica (the tiny bites) include classic crowdpleasers such as Iberico ham croquettes and tomato bread with Arbequina extra virgin olive oil alongside originals such as wagyu beef steak tartare with green apple sorbet, and oysters with cherry gazpacho—hints at executive chef Edgar Sanuy’s creative streak. Read the full review