Traditional Spanish cooking with a current touch: a daily stew, ham and conservas, ensaladillas, soups and creams, pulses and vegetables, fish and meat, with a separate dinner selection for sharing.

Each weekday has its dish: filetes rusos with tomato and chips on Monday (€24), tuna marmitako on Tuesday (€22), patatas a la importancia with cod cocochas on Wednesday, oxtail with chips on Thursday (€29) and callos a la madrileña on Friday (€22).

Starters include Ibérico ham croquetas, ensaladilla rusa with tuna ventresca and piparra, peppers stuffed with presa ibérica, Joselito bellota ham with tomato, Cantabrian anchovies, a prawn salpicón and Magnum Burgos morcilla with crystal peppers. There are soups (a traditional noodle-and-picadillo soup, gazpacho, salmorejo cordobés), and from the vegetables and pulses, pochas a la navarra, grilled artichokes with romesco and verdinas with octopus and prawns. Bread and oil are €3.70.

In the evening the kitchen adds plates to share: red-prawn scramble with young garlic and wild asparagus, battered hake with tartare sauce (€32), white grouper with panadera potatoes (€39), meatballs in pepitoria, beef medallions in whisky sauce and grilled bellota presa with garlic potatoes (€42). The wine list leans on the main Spanish DOs and Champagne from the big houses.