Traditional market cooking, in the venue's own phrasing, with product quality doing the heavy lifting. Fish and meat come in daily from the Mercado de Alonso Cano. The bar runs its own tapas list alongside the dining room's carta, with callos al estilo de la Paca among the things it points to, and there's a bodega list that runs from Ribera del Duero to Verdejo.

At first the taberna sold wine by the litre and by the glass. As the family grew, the kitchen grew with it, adding albóndigas, redondo de ternera and callos to Paca's cocido and lentils, and the callos are still served 'al estilo de la Paca' in her honour. Today the house's line is quality over novelty: each year brings only a few new dishes, built on seasonal produce, alongside the classics.

In the dining room, the signatures are callos a la madrileña al estilo de Paca, kokotxas de bacalao al pilpil and quail stuffed with Iberian secreto; at the bar, a shorter callos and croquetas de changurro go with a glass of wine. Fish and meat come in daily from the Mercado de Alonso Cano, and the wine list runs from Ribera del Duero and Rioja tempranillos to Verdejo.