A seafood-focused modern brasserie. The menu runs an oyster bar and a sushi counter, nigiris and makis, alongside sharing plates, rice and pasta, fish and meat.

The July 2026 carta splits in two. The cold bar handles oysters (Utah Beach No. 4 and Fine de Claire No. 2, from €5 each), king crab by the tapa or the whole leg, nigiris of salmon with miso, hamachi, seared chutoro, akami, tiger prawn and ikura gunkan, makis from a salmon or tuna roll to a spicy tuna with avocado and a jalapeño roll of yellowtail with kimchi mayo, and 10-piece sashimi plates. The brasserie side runs from Cantabrian anchovies, ham or lobster croquetas, patatas-bravas churros, gyozas and prawn popcorn to a chipotle tuna-sashimi tortita, a red shrimp ceviche with totopos and a smoked scallop tartare. Rice and pasta include a baby-squid rice with prawns and clams and tagliolini with oxtail ragù; fish runs from black cod with miso and a Thai prawn curry to charcoal-grilled monkfish a la bilbaína (€34); meat from steak tartare and Shanghai-style crispy duck to chicken karaage and grilled beef sirloin with béarnaise. Desserts include tarte Tatin, a gianduja coulant and an Idiazabal cheesecake with pistachio ice cream.

The terrace sits in greenery right on the Castellana, and there's live music on Thursday, Friday and Saturday nights. The kitchen serves lunch from 13:00 to 16:00 and dinner from 20:00 until 23:00 or 23:30, while the bar stays open later, until 01:00 midweek and 02:00 at weekends. Grupo Tragaluz, the Barcelona restaurant group behind it, also runs other brands in Madrid and Barcelona.