The kitchen swaps in game where you'd expect seafood, a chirashi bowl built on venison instead of fish, alongside níscalos in tempura with pistachio praline and a warm escabeche of wood pigeon. Dessert runs to chestnut cream with armagnac and black truffle. The cooking champions small producers and leans on technique held in check by restraint, with balance of flavour as its stated cornerstone.

Eter is the personal project of brothers Sergio Tofé, who cooks, and Mario Tofé, who runs the dining room and wine. They opened it in 2020 on Calle Granito, in the part of Legazpi known as the Barrio de los Metales, and it won its first Michelin star at the November 2025 gala for the 2026 guide. It also holds one Repsol Sol.

The name comes from the Greek aithḗr, sky or firmament, which the Presocratic philosophers counted among the five fundamental elements: a pure, luminous substance of the gods, set apart from the dense air humans breathe. The brothers chose to open only on weekdays, keeping weekends free for the team.

Eter serves a single tasting menu at €125, but it changes five times a year, each version named after a Presocratic idea: OUROS from 15 October to 14 January, THALATE from 15 January to 14 March, THALO from 15 March to 14 May, AUXO from 15 May to 14 July, and CARPO from 15 July to 14 October. Each runs to 12 to 14 courses depending on the season.

The kitchen champions small producers and builds its cooking on game, mushrooms, fire and smoke, with technique held in check and balance of flavour as its stated cornerstone. Dishes have included a venison chirashi where you would expect fish, níscalos in tempura with pistachio praline, a warm escabeche of wood pigeon and chestnut cream with armagnac and black truffle.

Each of the five menus lasts 73 days, and the summer one shows how far the kitchen has moved toward the garden: CARPO, served from 15 July to 15 October 2026, is built roughly 90% around plants. It runs to 13 courses: a carrot royale with foie gras and yuzu kosho; a beetroot 'rock' with Valleoscuro cheese and fermented red pepper; a panipuri filled with green-bean carbonara, Parmesan mousse and ikura; hiramasa with koshihikari rice, umeboshi and watermelon water; smoked Barbastro tomato salmorejo with Joselito ham ice cream; and a sunflower-seed 'risotto' with Arias Moniz butter.

The middle of the menu brings chard in a tendon broth with fresh huitlacoche, a tamal of nixtamalised corn with roasted aubergine and epazote pesto, slow-roasted Navarre peppers with pil pil foam, fresh pochas beans with grilled courgette and lulo air, and cuttlefish and its roe as a rice dumpling with squid ink and koji. It closes with a pickled early fig with Marcona almond cream and anchovy caramel, then a coconut dessert with cashew praline and Valrhona-yuzu ganache. The wine to remember is a 25-year-old Fondillón from Alicante.

Mario Tofé looks for sustainability in the cellar, working with small producers whose short runs keep the list moving. The weight is on the Old World, France, Spain, Italy and Portugal, with a few New World bottles from Argentina, Chile and the US. The pairing is built for each table around its tastes, and Mario received an honourable mention for best sommelier at the 2025 Premios Metrópoli.

Eter is open Monday to Friday only, with tables seated from 13:45 to 15:00 at lunch and from 20:30 to 21:15 at dinner, and is closed at weekends. The room is small, about five tables, so book ahead through the reservations page on the restaurant's own site. For anything else, the team answers at eterrestaurant@gmail.com or on Instagram.