Galician seafood, mostly. Starters run to pulpo a la gallega, pulpo a la brasa, empanada de bonito, tortilla de Betanzos and xoubas with pimientos de Padrón. Then oysters, bogavante, buey de mar and parrilladas, arroces with pulpo, bogavante or carabineros, and fish like merluza a la gallega, bacalao al pilpil and rodaballo. Filloas for pudding, and the bodega keeps its own list.

When the Escobars opened on Calle Menorca, in the early 1980s, the Retiro side of the barrio had little of the bar culture it's known for now. Good Galician product, handled simply, built a loyal clientele, and the house became a regular address for weekday business lunches as much as family meals. The logo is a grelo, the turnip green that goes into caldo gallego and lacón con grelos, chosen as a plain reference to the cooking.

The premises have been reformed several times. In 2012 the family reworked the bar as O Bar, a more modern space built around tapas and the classic raciones, and a later refurbishment enlarged the bar and separated it from the dining room, with a large display of the day's shellfish at its centre. In 2026 the shop window was redone too.

The layout moves from informal to formal as you go in. High tables sit around the bar and the shellfish display at the entrance, lower tables run along the windows beyond them, and there's a private corner by the kitchen that the family says is one of the most requested tables. Private rooms and a group menu handle celebrations, and the family's catering arm runs weddings at La Finca Ogrelo, a masía outside Madrid with gardens, a hall for 200 and a cave used for ceremonies.

Shellfish is the reason to come, with seasonal jornadas for centollo de ría, Galician rock mussels and lobster, oysters, vieiriñas, navajas, buey de mar and full parrilladas. The starters on the carta include pulpo a la brasa and a la gallega, txangurro, carpaccio of monkfish, a salpicón of shellfish, ensaladilla rusa and a Betanzos-style tortilla made with six eggs; the potato tortilla follows the recipe of the owners' great-grandmother. Rice comes with octopus, lobster, carabineros, or capon and vegetables, and fish runs to merluza a la gallega, hake with carabineros, bacalao al pilpil, sea bass and turbot, with a Solomillo Orencanto on the meat side.

Filloas, Galician crêpes, come plain, with chocolate or with cream, alongside a milhojas, a cheesecake and an apple tart. The bodega holds more than 100 wines, all Spanish.