The rotating stews change daily; guisos like pepitoria, cocido, fabada and carrillera cycle through alongside fixed dishes such as glazed suckling pig, roasted veal shank and red prawns. On Sundays, the regular menu gives way entirely to 'The Table Brunch,' with dishes like grilled tuna belly and eggs Benedict across two seatings.

Coquetto opened in June 2020 at Calle Fortuny 2, after the pandemic had delayed a 2019 launch, as an independent bar-restaurant rather than a copy of Coque. The brothers describe their cooking as 'cocina de la memoria', the food they grew up with at home, built on three pillars, the cellar, the kitchen and the dining room, and Coquetto takes its cue from the traditional flavours their mother, Teresa Huertas, cooked at the family's restaurant in Humanes. It launched with its own delivery service, CoquettoGo.

The room is designed around nature and sustainability: rope and esparto details, bare wooden tables without cloths, and an open kitchen with the wood-fired oven on view, spread over two levels that create different moods. The kitchen runs non-stop, from breakfast through lunch and a bite at the bar.

The carta is short and split into sections such as the day's fish market, the dehesa, the garden, salads, creams and soups, roasts, grill and desserts. Escabeches are a speciality: the salads have included a partridge escabeche with Amontillado, pomegranate and endive, and escabeche sardines. From the oven comes the lacquered suckling pig with crackling skin, served without sauce and with a salad of living lettuces; from the dehesa, Ibérico suckling-pig torreznos and a glazed Rubia Gallega short rib tender enough to carve with a spoon.

Other dishes have included a lobster cream, cod fritters with ají amarillo mayonnaise, wild mushrooms with borage, and grilled artichokes with diced Ibérico ham. Among the six or so desserts, the coffee flan, served with toffee and salt ice cream on the side, and a fine chocolate tart are house favourites, alongside a cheesecake with dulce de leche.

The wine list is short but broad, with references for every budget and some international bottles, and everything can be ordered by the glass, with a Coravin for the special bottles. Sherry has a strong showing, with Lustau's palo cortado and amontillado among the pours. On Sundays the regular carta gives way to The Table Brunch, which in early 2025 opened with fresh orange juice, a mimosa and an artisan croissant filled with Ibérico ham.