Market-driven and deliberately unfixed. The restaurant's own line is that the menu is a hint of where the kitchen is heading, not a closed list, and that what's at its best reaches the table. Dishes shown online have included a pepper brioche with escalivada and yuzu kosho, tear peas with salt cod brandade, aged pigeon and cockles with chorizo. The wine list rotates, built from small producers and importers.

Quincé opened in autumn 2025. The space isn't large, and the line between kitchen and dining room is deliberately blurred: the floor changes from wood to tile around the central kitchen and a big high table, walls are brick with exposed wooden beams, and green dominates the banquettes. The bathroom is decorated with pigs and plays a constant grunting soundtrack, in keeping with Veni, the sunglasses-wearing pig who greets you at the door.

The carta is built as individual snacks, plates to share and 'whatever falls', and the house says to take it as a clue, not a promise. Recent dishes include a brioche of escalivada peppers with mascarpone and yuzu kosho, dumplings of foie, chicken and mushrooms in soy broth, tear peas with salt-cod brandada and huacatay oil, aged pigeon with caviar lentils and game demi-glace, a pressed pig's-ear sandwich with white prawn, grilled carabinero with seafood suquet and fregola, a trotter rillette with foie and Iberian jowl, and A5 wagyu with caviar. Other plates have included Thai croquetas of pickled mussels with coconut and lemongrass, leeks with stracciatella and anchovy, a vitello tonnato with croissant, and Iberian pork meatballs with duck liver. Bread comes warm from Fermeto with a butter emulsified with bone marrow and spirulina.

If casquería isn't your thing, say so: the team is happy to steer the order. The wine list rotates constantly, drawn from wineries, importers and small producers, and the grill is part of the kitchen's identity.