Victor Quintillà, in the kitchen, and Mar Gómez, as sommelier, are in charge of the restaurant, a reference point in the city for cuisine that takes care of produce as a raw ingredient, paying careful attention to the wines on their menu. In addition to the main dining room there is a private room in the wine cellar for some eight to ten people. The menu comprises a whole range of recipes and flavours. For starters you can go with a light and contrasting salad, or other more substantial dishes, such as poultry eggs, jowl, foie gras and chicken broth; pigeon and mushroom rice, or pressed potatoes and blood sausage. In terms of meat, there are dishes such as pig's trotters, onions and ham; Galician beef loin with manchego parmentier, and magret duck breast mince with pistachios. When it comes to fish, amongst other dishes, you can choose from mackerel in a citrus fruit escabeche, beach seafood with tubers and roots, or confit of cod loin on a vegetable romesco sauce.
Average price
Credit cards accepted
Wine list
Menu in other languages
Air conditioned
Private dining rooms

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