Shrimp toast and albariño with an unexpected view

(Brian Samuels)

When you’re seated in the dining room of Matadora, on the lobby level of the recently renovated Hilton Woburn, be sure to gaze at the soaring atrium above. Hotel room balconies face into this airy, multistory space, so chances are good that you’ll spy a guest or two peering down at the lively ambiance around you. On your table is a 2016 Granbazán “Etiqueta Verde” Albariño ($11 a glass, $40 a bottle), hailing from Rias Baixas, in Galicia, Spain. “The wine is delicious,” says general manager Matt McLaughlin. “It has awesome floral notes and a nice salty finish that pair with our seafood.” One example is a shareable plate of shrimp toast. Chef de cuisine William Jimenez dusts plump crustaceans with cumin and espelette pepper, then cooks them on a wood fire grill in the open kitchen. Together with piquillo peppers, the shrimp arrive on a crunchy slice of garlic bread, and the entire tapa is topped with saffron butter. “It lightly soaks into the toast,” says McLaughlin about the saucy drizzle. “With the wine, it’s the perfect balance.”

Matadora, in the Hilton Woburn, 2 Forbes Rd., Woburn, 781-904-0658, www.matadorarestaurant.com