Candelas offers “Modern Mexican” food cooked by a chef from Mexico city, so no burritos here. Instead this pleasant restaurant fuses Mexican cooking with modern American style food e.g. “estructura de Aguacate”, avocado stuffed with scallops, shrimps and crab, flavoured with serano chilli, attractively presented and featuring very fresh seafood. My main course halibut was also of high quality and timed well, wrapped in a lobster tail and served on a tomato and mustard sauce that cried out for more distinct mustard flavour, with a couple of superfluous and watery scallops (were these frozen?) and a chewy portobello mushroom. Still the fish itself was excellent. There was a wine list biased heavily towards reds (a little odd given that the speciality is seafood) and with a decent selection of Spanish wines, though my first choice was “off”. Friendly service.