The Norfolk’s former sports bar has been turned into a slick geometric-inspired space, punctuated by archways and curved shapes in the style of cubist artist Juan Gris. The menu invites diners to snack their way through Spain’s northeast corner, with a parade of small plates by executive chef and co-owner Scott McComas-Williams.

Without a proper kitchen, the menu revolves around fresh local seafood, cured meats and delicious things in tins. Serial snackers will love the deliciously moreish crackers topped with manchego custard and ripe tomato, slicked with a single Cantabrian anchovy. Quails tossed in morcilla crumb is a recipe borrowed from MoVida owner Frank Camorra’s dad. Each half bird is served crisp with smoky studs of blood sausage that add warming spice and crunch.

The drinks list doesn’t disappoint, with 250-plus primarily Spanish bottles, as well as 15 varieties of Spanish vermut (vermouth), each served neat with an orange slice or anchovy-stuffed olive. As per the Spanish tradition, La Salut stays up late, taking dinner bookings until 10pm. Now, that’s how you do it.

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