A new take on Asian and Spanish food built on tapas, many served by the piece, cooked over charcoal on the robata or finished with a blowtorch and smoke. The menu is short, about ten tapas, with off-menu dishes that change with the season and what's available.

The signature is the zamburiña with noisette butter, pine nuts, soy, truffle paste and an anchovy from L'Escala, melted at the table with a blowtorch and smoked with pine branches. 'Salmon on fire' is a cured salmon tataki smoked under a bamboo steamer with herbs and served with spicy ponzu. From the robata come peppers with white miso and yuzu kosho and two 'chupa dedos' pinchos morunos, pork and aubergine, with homemade naan, yogurt and herbs; there's also a crisp pork and prawn raviolo with spicy mayonnaise and a 'paloma' of pickled-mussel ensaladilla. Desserts are an olive-oil flan and a chocolate mousse with beetroot and sherry vinegar.

Natural wines lead the list, from whites and orange wines to reds, claretes and ancestral-method sparklers, plus unlisted 'secret wines' that change constantly and house wines by the glass, and there's beer too. Book ahead: the room is small, slots last an hour and a half, and it's closed on Monday and Tuesday.