The house says it is, breathes and cooks the sea. There's no fixed card, only what the market and the season deliver, which is why they call it a No Carta. Grilled shellfish and fish, seafood stews and sea-and-mountain combinations make up the shape of it, and the fish run from the classics like bluefin, oyster, carabinero and anchovy to less familiar species: escorpa, borriquete, pargo, maragota, gamba roja de Garrucha, chicharro.

Bistronómika opened in the Barrio de las Letras at the end of winter 2016 and moved to Calle Ibiza in the summer of 2019, where it counts itself part of Bulbiza, the group of seven restaurants that has made the Calle Ibiza boulevard a food destination. It is recommended in the Michelin Guide and holds one Sol in the Guía Repsol.

Carlos del Portillo learned the basics at Madrid's Escuela de Hostelería de la Casa de Campo, sharing classrooms with Alberto Chicote and Paco Roncero, then cut his teeth in some of the great Madrid kitchens of the 1990s, including the Hotel Ritz, Príncipe y Serrano and the Casino de Madrid. He cooks from top-quality product, with particular care over the grill.

The house says it is, breathes and cooks the sea. There is no fixed carta, which is why it calls it a 'No Carta': charcoal-grilled fish and shellfish, seafood stews and sea-and-mountain combinations, depending entirely on the market and the season, with a short printed list and much more to ask about. The classics are there, bluefin tuna, oysters, carabinero and anchovies, but the kitchen loves to hunt out less familiar species, such as escorpa, borriquete, pargo, maragota, Garrucha red prawn and chicharro.

There are also two tasting menus showcasing the day's best catch: Bajamar, five passes that give the purest idea of the house, and the longer Pleamar, nine passes; they were listed at €68 and €105 in 2025. They are served to the whole table, and because they depend on the freshest product, they cannot be adapted for allergies or intolerances.

If one dish sums up Bistronómika, it's the sopa donostiarra, del Portillo's version of the fish soup San Sebastián's fishermen made. It starts with a base of sweet onion, carrot, garlic, shallot, leek, bay and choricero pepper, then spider crabs, fresh hake heads, the house fish stock, white wine, tomato and sopako bread, all cooked, strained and blended. What makes it his is the grill: the crabs, hake heads and fish bones for the stock are smoked over the charcoal first.

The room is heavy on oak, with a counter of fresh fish and shellfish at the front of the dining room and 32 seats behind it. There is also a terrace.

Bistronómika serves lunch and dinner Tuesday to Saturday (13:30 to 17:00 and 20:00 to midnight), lunch only on Sunday, and is closed on Monday. Book online through CoverManager from the restaurant's site. The headcount must be exact on the day, and punctuality is requested; to change a booking, email bistronomika@bistronomika.es or call +34 91 060 72 40. There is no room for pushchairs, no high chairs and no children's menu.