Solea restaurant invites Spanish flair with its distinctive taste in food, drinks, and Latino appearance. The Solea group owns locations in Boston, and Cambridge, but the closest one is at 388 Moody Street, in Waltham.

The atmosphere is dark, but lights up with rustic colors on the walls and curtains. The candlelit tables were small, but cozy. Latino music is soothing while dining. The server was inviting, and taught the different Spanish dishes on the menu when ordering.

We tried many small dishes called tapas. Gambas al Ajillo (garlic shrimp) soaked in garlic butter with chili pepper which gave the impression of lemon in cast iron bowl with a side of bread and chickpea spread was a standout dish.

Coles were finely cut shaved brussel sprouts, under cripsed with a distinct flavor of bacon, onion, and sherry butter.

Higadillos de Pollo (sautéed chicken liver) was made to be eaten with all the other components on the plate served under a piece of bread. The flavor was intense, rich, yet slightly earthy. Bacon and onion complemented its earthiness.

Albóndigas de Cordero (lamb meatballs) were spiced with cardamine swimming in a pool of truffle cheese cream sauce with peas and onions. However, the lamb lacked the distinguished lamb flavor.

Patatas Bravas (fried potatoes) were covered with spicy tomato and garlic aioli sauce. The sauce expressed traditional Spanish flavor, which made this dish become the best of them all.

Buñuelos, broccoli and cauliflower fritters, were paste-like with a crisp fried butter layer. A spiced Thousand Island sauce sat underneath the fritters, complementing their  flavor.

Last but not least, the paella, Cazador was a combination of duck confit, chicken, chorizo, short rib, and mushroom infused within yellow saffron rice. Peas, artichoke, and a chorizo sauce with peppers bursted with flavor. The dish has moisture and very distinctive flavors that mixed well, but each component could still stand alone.

When dessert came around, Filloa de Dulce de Leche and Tres Leches took sweetness in a different direction. The Filloa de Dulce de Leche, is a crepe filled with sweet and sour strawberries, raspberries, blueberries, and blackberries in vanilla cream. The flavors deepen into each other, with caramel drenched over the freshness to take down the sweetness. The Tres Leches was a thick moist sponge cake with a dense classic flavor. The cream overpowered the flavors of the cake, which added a perfect touch of sweetness.

Solea is a five star restaurant for anyone who has not tried Spanish tapas food before, or is interested in different cultural foods. I would recommend for a special occasion or night out, if you are looking to spend $50 or more.