The cooking is market-led and broadly Mediterranean: griddled artichokes with Guijuelo ham, aged beef and Galician veal, tuna tartares and sashimi, rice and pasta, and a long dessert list.

The carta opens 'para empezar a caminar' with knife-cut Ibérico de bellota ham, the house ensaladilla, duck micuit with caramelised onion and mango, Ibérico ham croquetas, warm truffled brie, and gazpacho or salmorejo in season. From the garden come artichoke flowers al ajillo with Ibérico ham crumbs, a Kumato tomato salad with Santoña anchovies and a pesto-injected burrata, and there's a mushroom 'false risotto' of puntalete pasta with truffle. Fish means almadraba red tuna tartare with Japanese mayo and sriracha or a wild Alaskan salmon tartare with guacamole; meat runs from a Galician sirloin steak tartare and an Asturian beef milanesa (plus a smaller 'Milanesa Martín') to an old-cow burger with foie and fried egg. Homemade cheesecake and lemon tart close it out.

The doors open at noon every day and stay open until 01:00, or 01:30 on Friday and Saturday, so the bar areas work for an afternoon drink or a late one. The kitchen itself serves lunch from 13:30 to 16:00 and dinner from 20:30 to 23:45, and there's a separate delivery carta.