Wood-fired grill cooking, built around an open kitchen with fire as the restaurant's centrepiece. The menu includes turbot and a grilled red tuna tataki, with fish sourced daily from Pescaderías Coruñesas.

The name comes from the filandón, the old evening gathering around the fire where, as the restaurant puts it, stories were told, village gossip went round and people even sang and danced. That's the idea behind the place: a large house in the Monte de El Pardo, on the road from Fuencarral to El Pardo near Mirasierra, where the city gives way to one of Europe's best-preserved Mediterranean forests. Its motto is 'the countryside in the city'.

The site is big, with a large car park, several terraces including a garden for children, and bright dining rooms full of natural light. Dress code is smart casual, with no sportswear, shorts, flip-flops or caps, and pets are allowed only in a designated outdoor area, which has to be requested when booking. Groups of 25 or more have their own event menus.

The parrilla is the centre of the kitchen, and every grilled fish is finished with garlic and chilli unless you ask otherwise. The fish list runs to pixín, hook-caught hake as cogote, tail or bocaditos, besugo, turbot, a Lenguado Evaristo for two and hake cocochas grilled or al pil-pil. Meat means a burger 'to eat with your hands', solomillo, an aged-cow chop and an organic grass-fed wagyu chop for two, with oysters, gamba gorda and Galician lobster a la parrilla on the shellfish side.

To start, there are croquetas of carabinero or Iberian ham, grilled avocado with Pescaderías Coruñesas smoked salmon, a bikini of grilled chop carpaccio, a crispy red-tuna taco with chipotle, grilled octopus legs and a tortilla vaga with garlic prawns. A wood oven turns out a pan de cristal pizzeta with boletus and a red-prawn pizza, the tartares are knife-cut, and the rices are served 'dry and shallow', from vegetables to carabinero. Desserts include flan, arroz con leche, a warm cheesecake in the Zuberoa style, filloas and a bucket of house ice cream to share. The house wines are Lhardy cuvées made by Raúl Pérez in León.

In August 2025 the restaurant opened El Invernadero de Filandón, a glasshouse shop inside the grounds. It sells products from Granja de los Monjes, anchovies and smoked salmon from Pescaderías Coruñesas, the group's book Agallas, aprons, exclusive wines, Lhardy olive oil and small-batch gin and whisky, and seasonal produce such as artichokes when they're in.