In the district of Tetuán, chefs and brothers Roberto and Sergio Hernández present their gastronomic proposition based on a fusion of the cuisines of Spain, Peru and Singapore, which nevertheless retains the air of a traditional eatery. A different and original restaurant whose main focus is on quality ingredients.

The small establishment located in Paseo de la Castellana can hold 40 diners. The use of light-toned wood and plenty of light makes for a pleasing décor. In the kitchen, which is visible from the dining room, the chefs can be seen working away.

The menu, though brief, features dishes rooted in Peruvian tradition, such as ceviches and tiraditos, in Asian tradition, such as chilli crab, dim sum, curry and the popular wok stir-fried candied veal sweetbread with yakiniku sauce, and in Spanish tradition, such as the grilled aged veal T-bone steak.