- Is it worth going out of your way for?
- Yes. The combination of a Michelin star, a World's 50 Best ranking (#74), and a relatively accessible price point for that level of recognition makes it a compelling destination for its wood-fired, produce-driven Spanish cooking.
- Who is it for?
- It's for groups and celebrations where you want high-impact, Michelin-starred cooking in a lively, communal setting. The sharing-plate format and bold, smoky flavors reward diners who enjoy passing dishes and sampling widely.
- What should you order?
- Build the meal around the signature wood-fired rice. Then, embrace the mar y montaña (surf-and-turf) focus with dishes like the spider crab omelette, whole grilled red mullet, Dover sole, and mutton chops. Order a spread to share.
- How do you get a table?
- Book well in advance. Demand is high due to its Michelin star and World's 50 Best ranking, particularly for weekend dinners. The ground floor seats around the open kitchen, while basement booths offer a more enclosed feel.
- Anything to know before you go?
- The room is lively and runs at volume. Sunday hours end at 9:30 PM. The wine list is available entirely by the glass. The cooking philosophy is ingredient-led, so the menu changes with the season.