Founded by Javier Ruiz, a Basque-born, Madrid-raised restaurateur with over 30 years in the industry, and Pierre-Louis Lallemand (Le Hachoir - Embassy - The Loop), the spot embodies their philosophy: real Spanish food for locals first, fostering community over competition.
No watered-down adaptations here, it's about genuine comfort, where everyone has space to thrive.
Top left image courtesy of La Oliva, the rest by Rachel Wu/That’s
This ethos shines in the decor: warm, homy lighting invites consistent flows of conversations.
High tables by wide-open windows encourage casual chats, while Madrid cityscape paintings by a Spanish artist, a colorful porcelain beer tap, classic tiles, and repurposed empty bottles evoke a neighborhood pub.
It's secure, reliable, and welcoming; frequent locals greet each other, pulling first-timers into effortless banter.
The vibe is contagious, turning strangers into friends over shared plates.
Left: Imported Spanish Galician-style octopus served over potato parmentier with smoked paprika & olive oil,
Top Right: green olive, piparra peppers, anchovies, Bottom Right: Creamy Iberian ham croquettes. Image by Rachel Wu/That’s
The food reflects this authenticity, rooted in family recipes.
Start with gildas: briny anchovies, green piparra peppers, and olives skewered for a tangy kick.
Patatas bravas, the Madrid way, feature a smoky paprika sauce with mild garlic aioli playing a clever, restrained supporting role.
Creamy Iberian ham croquettes arrive golden and crisp outside, melting into luscious bechamel laced with rich jamón ibérico, pure comfort in every bite.
Top Left: Madrid-style tripe stew, Top Right: Imported Spanish Iberian Pork skirt charcoal-grilled with candied piquillo peppers & sea salt flakes, Bottom Left: Charcoal-grilled seabass fillet with crispy garlic, extra virgin olive oil, Bottom Right: Patatas bravas with two sauces: homemade brava, roasted garlic aioli.
Images by Rachel Wu/That’s
Charcoal-grilled lomo de lubina, the seabass fillet, glistens with extra virgin olive oil and a generous scattering of crispy garlic, its delicate flakes yielding to a clean, smoky tenderness that begs a squeeze of lime.
Succulent pulpo a la gallega, sliced over smooth, creamy potato parmentier, pairs the octopus’s subtle sweetness with paprika aroma, its natural tenderness making you return for one more piece.
Chargrilled secreto ibérico pork skirt, flaked with sea salt, harmonizes with sweet-spicy candied piquillo peppers, the salt cutting richness while unifying texture and flavor.
And the surprise star: Madrid-style callos tripe stew, hearty and gelatinous, mopping up with bread.
It looks like Cantonese braised tripe but tastes unmistakably Spanish, smoky, comforting, straight from the recipe by Javier’s mother.
Images by Rachel Wu/That’s
Drinks elevate it all: a curated Spanish wine list spotlights crisp Verdejo whites for seafood and fruity Tempranillo reds for meats.
But the gem?
Estrella Galicia beer, poured via a horizontal tap for ultimate control.
Javier demos the ‘perfect cream foam’: tap a foamy glass, then gently release cream to displace excess head, leaving lace with every sip.
It's a ritual that enhances the refreshment, ideal alongside pulpo or bravas.
La Oliva feels like a reassuring neighborhood escape.
It’s cozy, community-oriented, and deeply satisfying.
With its recent opening, it's the ideal time to claim your table and soak in the vibe.
And keep an eye out: classic paella is coming soon, promising even more reasons to return.
[Cover image courtesy of La Oliva]
Source: ThatsGuangzhou
京公网安备11010802044359