Bodega

Coverage of a fire‑cooked Mediterranean small‑plates restaurant in Cardiff, highlighting its seasonal tasting menus, wine‑by‑the‑glass programme, and chef‑led innovations. Includes attention to front‑of‑house formats such as chef’s‑counter tasting nights and dynamic fire‑driven cooking techniques shaping intimate guest experiences. Tailored for chefs, F&B directors, and hospitality professionals exploring modern, experiential dining models that blend theatre, seasonal ingredients, and wine-focused service.