My initial vision of a restaurant inside a train station would resemble a McDonald’s at an airport. You eat it because it’s convenient, not because of your burning passion to think about the flavor profiles presented by a boot-shaped chicken nugget drowned in ketchup. Neither, by the way, tasting like they should. But in Denver, experiencing the restaurant scene offered at Union Station is an attraction close to the ranks of attending a Rockies game or going to Red Rocks: a complete must. In the heart of Denver is the immaculate Union Station, but the real gem is a small eatery located inside somewhat tucked away in the corner. The scene is chaotic in the main station area, but this hideaway poses a great spot for both a date or a big group of friends.

Ultreia specializes in authentic tapas dishes meant to stir up conversation and have people bond over the small bites that get presented so artfully before them. No eater is exempt from having a memorable meal here. The finger food placed daintily on skewers transports you to nibbling at a cocktail party. Those interested in their very own dish can rejoice with the options presented under “large plates.” Be careful not to let your guard down because people will definitely be peeking over your shoulder to snag a quick bite. These are the moments where friendships are meant to be tested. With the lights down a little low, make sure to have a fellow foodie stand over you with a light because the presentations are Insta-worthy.  Added to the fun, the price of items (i.e. Croquettes de Jámon for $7.14 and Flank Steak for $22.44) is not what you’d find anywhere else. It may not be the dollar menu, but you’ll definitely have a Happy Meal.

FOOD RUNDOWN:

Chorizo Picante Y Manchego:

Tell the ice cream man to keep his truck rolling because their cones come to the table almost spilling with salty, spicy and meaty chorizo slices; the ice cream can definitely wait.

Pescados Conservados:

Some might be traumatized from soggy tuna swimming in a tin can, only to disintegrate in the massive amounts of mayonnaise that usually accompany it. But have no fear because the anchovies and sardines served in Ultreia’s tins are sourced from Italy, Spain or Portugal instead of a convenience store down the street. The delicate fish almost melts in your mouth as it hits you with a pop of fruitiness from the olive oil. In competition for the spotlight are the crisp chips that are piled higher than the Himalayas next to the humble tin. This is basically middle school lunch royalty.

Setas:

Mushrooms are lining restaurant menus everywhere, making a memorable dish somewhat hard to find. The combination of smoke from the cedar plank and the punch of a sweet balsamic vinegar flavor from the black garlic makes you want to give this dish another bite.

Frango Piri Piri:

Good thing this chicken arrives at the table with the leg and claw still attached, because you’ll want to shake its hand for how tasty it is. Be careful because the nails aren’t manicured. The spicy, lip-tingling Piri Piri rub allows the skin to crisp up like the potato chips you had moments before. Once you have finished devouring the skin, all that’s left is the tender dark meat slowly releasing its juices. The dish is then cooled down with a creamy green goddess dressing painted below (not to soak the skin, of course) with cucumbers as a refreshing crunch.

People always say to enjoy the journey instead of only focusing on the destination, so maybe you miss your train on purpose because a journey to Ultreia is not one                          to be overlooked.