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Classically decorated like a typical Basque tavern, where wood and a cosy lighting are predominant, this restaurant offers the traditional cuisine from the north of Spain with creative touches from the hand of prestigious chef Luis Martín.

Up to 138 diners can enjoy their dishes, which are constantly changing since they are always prepared with seasonal ingredients, and sometimes change even daily. However, all year long they offer their white asparagus tips salad, the cod in Pil-pil sauce, the home-made foie-gras terrine, grilled red meats, the baked hake tail and the char-grilled duck liver.

They also carefully select the best accompaniment for each recipe, featuring an exclusive wine cellar and sommelier Gerardo Jiménez’s advice, who is always readily available to recommend the best choice to match your meal from their wide selection of wines from Rioja, Ribera del Duero, Penedés, Toro, Rueda and other Designations of Origin.