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Espeziak
Contemporary Basque
The name means "spice" in Basque, and the kitchen takes that as a mandate rather than a mood. This is a contemporary Spanish restaurant where the tortilla de patata gets a goat cheese and onion rethink, local manta ray turns up on the menu, and the chef's training in Basque-French cooking rubs against Thai influences in ways that somehow hold together. The wine list is handled by a dedicated sommelier. The room shares space with a plant boutique, so you can leave with flowers.
The awards strongest first
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Tortillas de patata
“Espeziak’s creative versions of tortillas de patata (don’t miss the goat cheese and onion option).”
Eater
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