Market and seasonal cooking with a Galician backbone, designed to share and to sit alongside the wine, beer and cheese. In 2023 then-chef Miguel Santamaría won the II Official Championship of Tapas and Pinchos of the Comunidad de Madrid with cockles in a vinegar escabeche made with Trappist beer, and the house has also taken the Premio Vinos y Licores at the Madrid gastronomy awards.

Galicia runs through the menu: pulpo a feira with olive oil, salt and both paprikas (€26), which the house has served since 1971, sweet Entroido crêpes and a cheesecake made with San Simón. Starters include French oysters, a smoked-sardine Russian salad, squid-ink croquetas in kataifi, ham croquetas with chorizo and San Simón, Andalusian-style baby squid, cecina, charcoal-roasted leeks with pesto, an Ibérico torrezno with kimchi and a coca with smoked sardines from the oak-charcoal oven. Mains run from duck rice and a lobster caldoso for two to hake in green sauce with clams, steak tartare, beef cheek in red wine, Angus skirt with chimichurri and a 400 g rib-eye (€37).

Beyond the sixteen taps, the sommeliers keep at least 500 bottles of low-intervention wine, with good depth in fortified wines and Champagne, and make their own tap cuvées with friendly growers. The house beers include a Munich-style dunkel, an imperial Baltic porter, a San Blas lager and an IPA named after the brewery's street, alongside around 200 bottles and cans chosen by beer sommelier Tanchi Cabello. The cheese counter builds themed boards of five artisan cheeses (€19.50), from Galician and Asturian to gold-medal winners, or you can build your own. It opens daily, from 09:00 on weekdays and from noon at weekends, until midnight, and runs tastings, themed dinners and brewery visits.