Traditional Mediterranean, built on produce: award-winning rices, all cooked for a minimum of two, from an arroz a banda to a black rice with baby cuttlefish and chipirones and a soupy one with blue lobster, alongside aged Ayrshire beef, line-caught fish and shellfish from Spain's top lonjas.

The seafood counter offers Galician flat oysters, Fine de Claire and Utah Beach oysters, Huelva white prawns and langoustines by the 100 g. Starters include bellota ham, the anchovy-and-boquerón 'matrimonio', the La Máquina ensaladilla, salmon tartare with avocado, fried eggs with pisto, grilled Galician octopus and a mushroom timbale with egg and truffle, plus a fried section of boquerones, ham, langoustine or boletus croquetas, squid rings and chanquetes with fried eggs. The rices, all for two or more, are the house's pride: arroz a banda, black rice with cuttlefish and chipirones, a beef-marrow rice, a creamy rice with blue lobster, and a vegetable rice. The meat side runs to aged Ayrshire vaca vieja as sliced entrecôte, a 'cowboy' chop and a ribeye, alongside sirloin, steak tartare, crisp sweetbreads and milk-fed lamb chops, and the fish to hook-caught hake four ways, Almadraba tuna, black cod, and whole wild sea bass in salt, monkfish a la bilbaína and sole. An 'Aquí se guisa' section adds a creamy mushroom and foie rice, an XXL roast-meat cannelloni and meatballs in Spanish sauce.