- Is it worth going out of your way for?
- Yes, for its specific, personal take on coastal Mediterranean cooking. The combination of a daily-changing menu from a Spanish charcoal oven, premium ingredients like Cantabrian anchovies, and the fact the four owners are the sole staff creates a distinct experience. It's a destination for ingredient-focused, Italian-rooted cooking shaped by Spanish technique.
- Who is it for?
- Couples and small groups seeking a warm, intimate neighbourhood dinner with elevated sourcing and careful cooking, without formality. It suits a quiet celebration, a memorable date, or anyone looking for a personal restaurant experience where the owners are directly involved in every detail.
- What should you order?
- Lean into the Spanish-inflected signatures: start with the bruléed chicken liver paté or pan con tomate with Cantabrian anchovies. For mains, the Mahone Bay scallop with saffron butter is a standout, and the Sunday paella is a weekly ritual done with serious intent. Finish with the Basque cheesecake.
- How do you get a table?
- Reservations are managed through Tock. Given the restaurant's small size and limited hours (open Thursday to Sunday evenings), booking ahead is essential, especially for the popular Sunday paella service.
- Anything to know before you go?
- The menu changes daily based on what's seasonal. It's only open for dinner from Thursday to Saturday, with a Sunday afternoon/evening service. The paella is exclusively available on Sundays. The entire experience is run by the four co-owners, so service is personal but the pace is deliberate.