Upscale Spanish cooking built on tradition and on top seasonal produce, so the carta changes almost daily. It runs from oysters and caviar through jamón ibérico 100% bellota and fish to classic meat dishes, with a serious cocktail list alongside. The cartas are published as PDFs on the venue's own site.

Nino Redruello, chef of Familia La Ancha, has built a carta on tradition and seasonal market produce, and warns that prices move with the market. Starters run €6 to €25: Normandy No. 2 oysters natural, with truffle or with jalapeño, zamburiñas with piparra emulsion, Getaria anchovies, fresh boquerones two ways, Ibérico ham croquetas, squid a la andaluza, extra-sweet Granada tomato salad dressed at the table, an ensaladilla with red prawn, and a tortilla Velazqueña plain or with Ibérico ham, callos or truffle. Fish mains, €21 to €27, include grilled bonito with onions, battered hake cheeks, hake a la gallega and wood-oven corvina belly, with a turbot a la bilbaína for two. Meat runs €24 to €33: Pitu de Caleya baked rice, roe-deer meatballs, steak tartare, grilled skirt and pepper-sauce sirloin, plus a villagodio chop for two.

From 16:00 the 15th-floor terrace serves a picoteo menu: Ibérico ham, Spanish cheeses, croquetas, fried baby squid, crispy prawns with kimchi mayo, Almadraba bluefin tuna tacos with chipotle, a mortadella, pesto and truffle bikini, 'The Club' burger, and 'potitos' of mashed potato and egg, a homage to La Gabinoteca, from the same family. Cocktails are by Azotea Grupo's Luca Anastasio, with a separate spirits list.