Spanish bar classics, done properly: Hevia's ensaladilla rusa with bonito belly, tigres (stuffed mussels), gildas, torreznos, bravas, ham croquettes, tortilla with onion, crisp rice morcilla, callos and gambas al ajillo, then arroces, roast codillo and meatballs at lunch.

The bar opens at 8:00 on weekdays (9:00 on Saturday) with a breakfast carta: coffee with toast, a pastry or two churros and a porra for €4.30, churros and porras by the piece, croissants, homemade sponge cake, pan con tomate with ham, avocado toast with pumpkin seeds, a pincho of tortilla and bacon-and-cheese molletes. The bread comes from Viena La Baguette. From late morning the counter takes over, and it stays open to 00:30 from Thursday to Saturday, closing at 17:00 earlier in the week and on Sunday.

The carta reads like a tour of good Spanish bars. The ensaladilla rusa with bonito belly (€15.50) is the Hevia recipe, and there are 'authentic' tigres and anchovy gildas at €3.95 each, ham croquettes (€14 for six), smoked-cheese and roast-aubergine croquettes with cane honey, bravas, torreznos 'en plan fino' (€11.75), Navarra chistorra, crisp rice morcilla with chips and peppers, and a smoked anchovy on brioche with tomato butter. Bigger plates include Galician baby squid in tempura (€18), gambón al ajillo (€20), callos (€22.50) and even a tortilla with callos (€23). Monday to Thursday there's a homemade plato del día.

The oval-table room at the back is the place for groups, and there's a 2026 group menu at €56 a head including three drinks, bread, an aperitif, dessert and coffee: three starters to share from the counter list, an individual main such as roast codillo with choucroute, meatballs, arroz del señorito with prawns, cod tempura with pisto or squid with garlic, and desserts like cheesecake with smoked sheep's cheese or a skillet cookie with ice cream. Unlimited drinks add €10.