If you’re looking to try authentic Spanish cuisine without leaving the island, look no further than Salero, as Fernanda Langhammer discovered when she headed to the eatery to savour its many delicious Iberian dishes.

When it comes to culinary offerings, Bahrain doesn’t disappoint. We find an array of cuisines, but for Spanish, there is only one place that’s an absolute reference: Salero at The Westin City Centre Bahrain.

This cuisine is renowned for its emphasis on seafood, fresh produce and high-quality olive oil. Offering the concept of tapas – small plates of food – it encourages social eating and sharing a selection of dishes.

Salero is a gem. Its vibrant atmosphere is led by an eye-catching panel painted on its walls in vivid shades, with the ceiling covered in wicker baskets (a cool touch). There’s also an open kitchen and a unique feature that you won’t find anywhere else in the Kingdom: an extremely talented flamenco duo, performing every night (except Sundays). I doubt you will find a better performance in town.

Chef Ruben Botella is in charge of the kitchen. Some of his dishes were better than the ones I’ve tried in Madrid – beautifully prepared with premium ingredients – everything made with extra care.

We started our dinner with a Salero signature, Pan con Tomate, made with homemade bread, roasted garlic, olive oil and salt. This amuse-bouche is a must-try. Omar, our host, explained that we should spread the garlic on the warm slice, top it with the thinly chopped fresh tomato and add a pinch of salt – simple, yet full of flavour. We kept going back for more.

The next dish was the Ensalada de Queso de Cabra, a caramelised goat cheese salad with fruits, walnuts and a honey-sherry dressing. Featuring a variety of textures, the crunchiness of green leaves and walnuts contrasted with the softness and intense cheese flavour, pairing perfectly with the sweetness of strawberries and blueberries in a dressing that was tangy from the vinegar but perfectly balanced with honey.

The Boquerones followed – thin slices of toasted bread topped with roasted red capsicum and a delicate piece of marinated anchovy. I must confess that anchovies are not my favourite delicacy but, surprisingly, they were not too salty and paired well with the sweetness of the bell pepper. It was one of my dining companion’s favourite dishes of the night.

It wouldn’t be a Spanish restaurant if it didn’t offer a selection of croquettes. We had the Croquetas de Pollo Asado, perfectly round balls filled with finely chopped homemade roasted chicken in a smooth bechamel sauce. The deep-fried balls were incredibly creamy, accompanied by a Romesco sauce (a nutty and slightly spicy Spanish sauce made with roasted red peppers, tomatoes, almonds and garlic). In this delicious, crispy snack, the dipping sauce added a delightful complexity to our taste buds and a sense of comfort.

The simplest dish of the evening was also one of the most praised ones: Pimientos de Padrón Fritos, or fried Padrón peppers. Paired with a cold brew, this mild-flavoured green pepper is not spicy, but it has a sweet and smoky hint that makes it perfect as a unique side dish.

We tried another Spanish tapas staple, the Tortilla de Patata Española, also known as traditional Spanish omelette. I love this dish, which can be eaten at any time of the day. Prepared with eggs and potatoes, Chef Ruben’s version was an absolute winner – the perfect ratio of ingredients, a creamy interior and a hint of black pepper that made me return to it many times.

The two mains were Pulpo a la Parrilla, accompanied by mashed potatoes, and, of course, Paella de Marisco. The first was a perfectly cooked octopus served on a bed of the most delicious mashed potatoes I have ever eaten. The octopus had a fork-tender, yet firm texture and a succulent flavour. The mash was spectacular; I could taste that the potatoes were baked before being transformed into the lush puree. Chef Ruben shared his secret with me: a generous amount of high-quality butter to achieve this divine consistency – a dish made in heaven.

The seafood paella came to seal the deal of Salero’s impressive menu. The rice was cooked just right, with intense, tangy flavours and topped with massive mussels and prawns. If you’ve never tried paella before, a visit to Salero is a must.

To end a meal that will stay high on my long list of excellent dining experiences was the Tarta de Queso Vasca. This Basque-like cheesecake at Salero is made with three types of cheese: Manchego (made with sheep’s milk), mascarpone and, surprisingly, blue cheese. It was light with a rich flavour, featuring a subtle hint of blue cheese, perfect for those like me who don’t like sweet desserts. We couldn’t have ended this memorable dinner on a better note.

Salero is one of those places that you visit once and never forget – an eatery that will impress your palate and make you want more. I am looking forward to going back to explore other menu items (and repeat some of them). ✤

GO: CALL 1717 1300 OR VISIT @SALEROBAHRAIN ON INSTAGRAM FOR MORE INFORMATION OR TO MAKE A RESERVATION.