Patatas bravas are definitely one of the top tapas in Spain. I haven’t seen locals fighting over what bar makes the best (name any other tapa here) the way they do with patatas bravas. Most will agree, though, that the best are those at Bar Tomás in the quaint Sarrià district. Their potatoes are hand-cut long but irregular, then boiled before being fried. They serve them with two sauces: a thick aioli garlic sauce and spicy oil, the recipe of which is kept secret. By the way, if it’s closed when you arrive, there is still some hope: they also own the Ivorra bar around the corner, where they serve the same bravas. It doesn’t have the same busy, old-fashioned charm of Tomàs (nor its bad-tempered waiters), but you’ll still get to try their bravas.