Everything about this place exceeds your expectation: The Moroccan-inspired decor, the outstanding wine and cocktail list, the traditional Spanish cured meats, the flavorful small-plate dishes, the gorgeous views from the rooftop patio. 

Come hungry and start with the things on toast and embutidos (cured meets) sections. These plates come out really quickly, which means you can snack on something while pondering the rest of the menu (even though you're just going to order one of each and share). Anything with bleu cheese on/in it is a must (I went for the onion and bleu cheese toast), as well as jamon Iberico ( perhaps the most well-known of all the Spanish charcuteries) . 

Grab a cocktail (you can't go wrong with the Seville Rose, below) and get ready for the small plates.

Nosh on the little gems salad (with bleu cheese and dates) and gypsy salad (shaved veggies in a lemon vinaigrette) before your entrees arrive. 

For your main course, I highly recommend the paella. And the Serrano-wrapped trout, and the Macona almond tiki masala chicken, and the beef tenderloin tips, and the lemon fish, and the pork tenderloin. Told you you'd be ordering a lot and sharing. 

Beef tenderloin tips: Pepper-potato hash, cava-cabrales bleu fondue

That's a lot of food, y'all! But if you're still hungry, go for the 20-oz. barrel cut beef tenderloin. This beauty walked by my table several times, and I drooled every time. It's plated on a wooden block, cooked to perfection and served with Catalan creamed spinach.

If you have room left for dessert, I am impressed. If you don't, order it anyway: The salted caramel flan heavenly, as are the spiced apple empanadas.

At this point, you're going to want a digestif. Do ask for the amarro and sherry cart. A lovely gentleman will come by with dozens of bottles of both and help you pick the right one. Enjoy it on one of their two patios (probably the covered, heated one this week) with the Atlanta skyline as your backdrop.