Traditional Basque-Navarrese: Navarra vegetables and pulses, Cantabrian fish from the plancha, grilled meat, and dishes that follow the seasons, with gluten-free options marked on the carta.

Starters include gambas al ajillo, Ibérico bellota ham, grilled razor clams, clams a la marinera, Navarra chistorra (€14), red beans from Tolosa (€15), Navarra white asparagus, stuffed piquillo peppers, salt-cod scramble, Idiazabal cheese and a panaché of vegetables. The fish list is the heart of it: hake cogote, hake a la vasca, a la plancha or a la romana (€28), monkfish, sea bass, turbot, stuffed squid in its ink and bacalao a la vizcaína, plus seasonal bonito, sole meunière, besugo a la espalda to order and urta from Conil. Meat runs to suckling-lamb chops, sirloin and entrecôte. Desserts are homely: cuajada de Navarra, milk torrijas, leche frita, rice pudding and flan.

The carta marks seasonal dishes: from around October, boletus and chanterelle scrambles, sautéed boletus, angulas de monte and pochas with partridge; from September to December, pochas with clams; from December to March, cardos a la navarra and grilled artichokes; and in April and May, fresh Navarra asparagus by the piece.

The list covers Champagne (Pol Roger, Larmandier-Bernier), cava and Corpinnat, a Getaria txakoli, and a long Rioja section from Muga and Viña Ardanza to Remírez de Ganuza and Finca el Bosque, plus Ribera del Duero, Bierzo, Ribeira Sacra, Madrid, Priorat, Navarra and sweet and fortified wines.