Caerdydd meets Cádiz at this boutique bolt hole inspired by Spain's historic state-owned hotels, in the shadow of the Principality Stadium. A new addition to Asador 44 restaurant, it is the brainchild of Hispanophile siblings Tom and Owen Morgan and Natalie Isaac. Our inspector was 'cheerily checked in' at the small reception and shown upstairs. 'Light and airy' bedrooms, 'all with unique decor', are 'replete with ornate tiles, shutters, magnificent headboards'. A lounge, opening on to 'a terrace with an Andalusian vibe', had an amply stocked honesty bar. The 'relaxed modern dining room' with open kitchen and cheese cave, 'specialises in generous cuts of meat (suckling pig, milk-fed lamb), fish and seafood (giant Carabinero prawns, grilled squid with ink mayonnaise), all cooked over a wood-fired grill'. The 'mouth-watering sides' include coal-roast peppers, aubergine and dried olive; Roscoff onions roasted in beef broth with crispy Señorio cheese. If you've room for a 'delectable dessert', try the sherry baba. Breakfast choices include a 'medley of Spanish and Welsh produce, including Spanish cheeses, Santiago tart, sherry Welsh cakes and Welsh yogurt'.