Slightly out of the city center in a local Castizo neighborhood, Mayser is great for those seeking a more under-the-radar tapas experience. There are dozens of Spanish and international cheese varieties that you can build into a platter of three or five kinds, like a maxorata from the Canary Islands, a stinky cabrales—Spain’s most beloved blue option—or an Italian pecorino with truffle. Pair them with an obscure wine from Cádiz, and tapas like panko-breaded prawns in kimchi salsa or Spanish sausage tartare.

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