Rice is the star: a wide range of rices and paellas from the land and the sea, cooked to a fine point and without excess fat. The house rice is the one with rabbit and snails, and there's also salt cod with vegetables, a huertano of garden vegetables, carabinero rice and arroz a banda. Around the rice sit the Murcian classics: the house salazones, which have a strong reputation, regional cured meats, croquetas, a Murcian salad made the traditional way with preserved tomato, and fish and seafood from the Mediterranean coast.

Start with salads, the ensaladilla, the house salazones and cured meats from the region, then share a rice. Portions run modest, so if you arrive hungry, order an extra ración. The dessert to try is the galleta frita, a fried biscuit filled with cabello de ángel, the candied squash filling of Murcian pastry. Food can also be ordered to take home.

The wine list leans heavily on the Region of Murcia, with more Murcian references than wines from anywhere else. It's a small room, and cooks from other Madrid restaurants are regularly spotted eating here.