Traditional Spanish cooking with a contemporary turn. The rices are what the venue says it's known for in the area. Breakfast runs on bread from its own obrador using masa madre, alongside coffee, pastries, juices and smoothies, and the cakes are built on American recipes.

Rice and fideuá are the house's calling card: every rice is priced per person with a minimum of two, and the staff will tell you the varieties and how long they take. To start there are salads on living lettuce, an ensaladilla rusa with ventresca, fresh-bean fabada, Navarran artichoke hearts and asparagus, boquerón or anchovy gildas, and a 'classic picoteo' with bravas, Ibérico ham croquetas, a 40-day aged beef carpaccio with truffle, and a few East-meets-Madrid plates such as a Madrid-Shanghai torrezno and Madrid-Tokyo gambones. Mains include tuna tataki with avocado and wakame, oxtail cannelloni, bacalao al pil-pil, slow-cooked Ibérico secreto, carved beef sirloin with foie, crisp suckling-pig shank and a slow-roasted Pyrenean beef rib for three. There are also pizzettas, a two-person 'legendary' pizza, burgers including a vegan one, and a steak pepito in pan de cristal.

Desserts are made in-house: a thin apple tart with salted butter, a baked cookie with salted-caramel ice cream, baked cheesecake, lemon pie, and a warm chocolate tart with violet ice cream; the premium ice creams (violet, pistachio, vanilla) are served at any time of day. The carta marks which dishes are gluten-free and which can be made without gluten, including a gluten-free chocolate coulant and most of the burgers. Orders can be collected from the restaurant or delivered through Glovo, and the kitchen runs from 10:30 to 23:30, according to the restaurant.