Donostiarra-style charcoal grilling: by the venue's own account, anything that can go on the coals does, from burger and chistorra to cocochas and clams. The carta is built around Cantabrian fish and grilled meat, with separate cartas for a pinchos bar and for wine, all on illunbe.com.

The April 2026 carta is a Basque asador's. To start: Ibarra piparras in tempura, an artichoke flower on truffled parmentier, oxtail ravioli with mushrooms and foie, octopus from the grill, chipirones 'estilo Pelayo', a bacalao tortilla in the Astigarraga cider-house style, a hake tortilla with cockles, the house ensaladilla, boletus or Ibérico croquetas, red-tuna tartare with ajoblanco, and fresh Cantabrian anchovies (mostly €16 to €26). The fish, all wild and from the Cantabrian, includes bonito cazuela, txangurro a la donostiarra, monkfish and hake from the grill or in salsa verde, cod with piquillos, hake cocochas grilled, al pil-pil or battered (€36), and whole sea bass and turbot by weight for two to four. Meat is led by an extra Galician beef chop of about a kilo at €85 a kilo, plus sirloin, sliced entrecôte, a vaca vieja burger and beef cheek in red wine; there are also monkfish and carabinero rices. Sides include lettuce from Tomás Imaz's garden and Navarra piquillos, and desserts are €8.50.

The room is compact, comfortable and bright, with a pinchos bar and a covered terrace with big windows that's climate-controlled for winter and summer. There's a menú del día at the bar or on the terrace, and a separate tapeo carta, while table bookings are for the main carta only. Bread and table service are €2.50 a head, and the terrace carries a 5% supplement. The restaurant regularly hosts business lunches and events for companies and public bodies.