The kitchen turns gourmet dishes into tapas and portions with an international influence, meant for sharing; brunch is a fixture, and the downstairs room leans into cocktails and music at night.

The 2026 carta mixes Spanish tapas with international plates, most in half or full portions. Start with the house olives, the Andalusian one or the San Isidro, a gordal with white vermouth, orange and sriracha (€2.50), meat-filled bombas and gildas. Then: Spanish tortilla with Iberian pork stew, Soria torreznos with sweet chili, Colombian venison empanadillas with guasacaca, charcoal-grilled Japanese aubergine with tamarind and smoked sesame cream, fried green tomatoes with goat's cheese and fig jam, scallops with orange-vermouth sauce, the 'Rock and Roll' carabinero on buttered brioche with habanero and bisque, prawn bao with kimchi mayo, ropa vieja tacos and mozzarella-stuffed meatballs. Larger plates include Iberian pluma with mojo picón (€20), a chau fan with crispy chicken and brava sauce, and a chow mein with prawns.

A tasting menu of eight plates, from crispy chicken dumplings to a coconut brioche torrija, is €27 per person (minimum two, drinks not included), with a €13 wine pairing. Downstairs at the same address is The Downstairs, which the group runs as its own space: red light, well-made cocktails and DJs on Friday and Saturday from 20:30 to 01:30. Tables on the terrace and in The Downstairs carry a 10% supplement.