We had to wait short time at the bar with a drink before being shown to a little corner in the bar area. Service was super friendly and the menu explained passionately to us.
The Mejilla de Cerdo - braised Berkshire pork jowl ‘cheek’ with crackling was quite fatty and whilst the crackling was great the meat part wasn't as nice to eat. A bit too flabby and gelatinous for me.
The chorizo was a good version and like the cheese just on the right side of flavoursome.
The chicken was tender and tasty and very enjoyable. The steak came out probably medium. The top piece was more rare and the bottom piece was closed to medium / well done. Whilst the meat had a great deal of flavour the texture was quite dense and tough. But no denying the flavour of the meat along with piquant chimichurri was delicious. A bit more blood or less cooking time may have helped it from being quite so tough. I would have enjoyed it more if it was cooked rare.
San Telmo was a fun place to eat. Service was great and there was a buzzy atmosphere. I'm never sure where rotisserie or grill is the centre piece whether the actual cooking is that technically difficult. The output was definitely tasty and the produce of excellent quality but not sure how hard it is to actually cook the food or what kind of expertise is involved as it seems so simple. Nevertheless, however simple or complicated it is, we did enjoy the food.