Restaurant La Paloma opened its doors in 1991, with a cozy dining area decorated in a bourgeois style and with a risqué proposal: the numerous alternatives offered by ingredients such as game and entrails. Some of their stellar dishes include the Roval-style hare stuffed with foie-gras in a sauce of blood and wine, red partridge breast-stuffed ravioli in a meat juice and foie-gras gravy, lamb brains salad with crayfish, boneless pig’s trotters in a truffle sauce or the char-grilled veal sweetbreads with vegetables, amongst others.

But their cuisine is also open to other textures and flavors, such as the prawn spring-rolls with soy sauce, the assorted mushrooms served with a grilled farmyard egg or the cod in Pil-pil sauce, amongst other recipes of Basque reminiscence. Aside from their quality cuisine, worth noting is the table arrangement, featuring different heights so as to create the mood for an intimate or romantic soiree.