I ended up eating at Dassa Bassa, which we thought was excellent. Being Americans, we dined ultra-early (9 pm), and had great service (despite claims to the otherwise on this site). The dashing chef stopped by the table to be-charming-at-us, and then we did the tasting menu, with an added Poached Egg With Truffles course (delicious)!
Although chef Dario Barrio studied under Adria, the dry-iced-gazpacho sort of gymnastics only comes out in the amuse-bouches and to a lesser extent in the starters. By the time you get to the main dishes, the fod still looks great, but the show-off moves have been dialed back.
Best dish: a perfect rectangular brick of melt-in-your-mouth suckling pig with honey-rosemary glaze.
Close: roasted hake with tomato and a sauce that I can't remember now.
I will upload a picture of the hake (this huge portion is part of the TASTING menu, BTW). I plunged into the suckling pig too fast to remember to shoot it...!