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A bistro-style spot in the old city where two young chefs run the room with the kind of looseness that makes a meal feel like it was their idea to invite you. The menu moves through contemporary Spanish cooking with quiet nods to Japanese, Mexican, and Peruvian flavors, alongside a dedicated section for Almadraba tuna. Finger foods arrive as tapas, the pork cheek ravioli with foie gras sauce shows real ambition, and nothing feels like it's trying too hard.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Tuna triptych
“Try the escabeche-marinated coquelet chicken salad with egg, the tuna triptych or their signature pork cheek ravioli with pig’s trotters and foie gras sauce.”
Michelin Guide -
Pork cheek ravioli
“Try the escabeche-marinated coquelet chicken salad with egg, the tuna triptych or their signature pork cheek ravioli with pig’s trotters and foie gras sauce.”
Michelin Guide
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