Mediterranean, built around bluefin tuna. The kitchen is ingredient-led and it's known as a bluefin specialist. The menu is published as an image on the group's site.

The tuna is wild bluefin, supplied by Gadira, which owns three almadrabas on the Cádiz coast, and JC Mackintosh. It comes raw, semi-raw and in traditional stews: a smoked descargamento tartare, a smoked ventresca 'ham', a tataki of white loin, encebollado and the morrillo, which the carta also sells by weight. The signature is the tuétano, the tuna's marrow, roasted in a charcoal oven and served with a tartare of meat from the spine dressed with the fish's own collagen and an egg yolk.

Downstairs is Furtivo, a speakeasy-style room styled like the hold of a fishing boat, with a nod to Japanese tuna fishing. It hosts ronqueos, the live breaking-down of a whole bluefin, all year round, some open to the public and some private; the fish is lowered through the ceiling onto the cutting table. The group posts its event schedule on Instagram.

The rest of the carta leans Andalusian: puchero croquetas and cuttlefish-ink croquetas, Córdoba-style aubergines with salmorejo, ensaladilla with ventresca and mojama, fried fish, pig's ear cooked low for 16 hours with brava sauce, and a crisp taco of Sanlúcar prawns in ceviche style with guacamole.