The kitchen is Mediterranean, with the specialities the name suggests: mariscos and pescados, plus raciones and meat. The carta runs to more than 100 dishes.

The house picks out a handful of dishes as specialities: a mariscada, the shellfish platter, for two; croquetas of cigala (langoustine); a monkfish zarzuela; confit artichokes; and salmon from the grill. Around them, the carta of more than 100 dishes runs through shellfish sold by weight, raciones such as calamares and chopitos, grilled hake and meat such as veal entrecôte.

From Tuesday to Friday, except public holidays, there's a menú del día cooked fresh each day, with a drink (house wine with gaseosa, beer or a soft drink) and dessert or coffee. For groups there are four set menus at €54–79 per person, each built on shared plates per four people, such as chopitos, croquetas, calamares, grilled prawns or a mariscada, then a choice of veal entrecôte or line-caught hake from the grill, with drinks, dessert and coffee included.