New Restaurant Padron Review, by FolkTeam

The kitchen is headed by Adrian Quetglas, a Michelin-starred chef for his restaurant Adrian Quetglas. The menu offers comfort food and Iberian cuisine. There's a noticeable emphasis on meat, especially since many items are cooked over fire. The design carries a Gaudí aesthetic with wood and stonework. In the evening, the place turns into a restaurant buzzing with southern energy.

What did I try? 

• Portuguese vegetable soup, 690₽ — a purée soup with celery, potato, and carrot. Served in a deep bowl with herbs and seeds. Nothing to get excited about. 
• Bread — baked in-house and warmed before serving. The dry crust doesn't give the impression of fresh bread, though it's really just been slightly dried out.
• Rabbit kidneys in Pedro Ximénez sauce, celery purée, 1240₽ — probably my favorite on the menu. My recommendation: don't be afraid of offal, try it boldly so you don't miss a genuinely delicious combination.

• Piri piri chicken, 1690₽ — tender meat paired with a fiery pepper sauce. Simple, but comes through vividly.
• Pumpkin steak, 720₽ — a modest portion topped with spinach leaves. So much variety in the flavors that the main point gets lost. All that comes through is a "vinaigrette" of pumpkin seared in a vegetable demi-glace, with citrus and nuts. The presentation, in my impression, was far more elegant than the substance. 
• Espresso, 290₽ — rounded off lunch with tasty coffee.

Padron is unquestionably a place for dinner specifically. An evening atmosphere with nods to Lisbon or Barcelona. Pleasant staff and quick service. The menu, though it draws you in with original content, still needs some work. So does the plating: the high rims on the plates get in the way of using cutlery and leave the impression of misplaced style rather than plain convenience. The place makes it into our restaurant guide, though the score of 8 is still something of an advance.