The cooking is traditional Spanish tapas. The house is proud of its patatas bravas, which it says won a bravas championship in 2020, and the whole idea is classic tapas paired with wine.

There's a bar and a dining room, with the same concept in both: recover the old habit of tapas with a good glass of wine, using traditional recipes with a personal touch and top local produce. It has been recommended by the Guía Repsol for three years running.

The classics stay: crispy Fuentidueña torreznos cooked at low temperature, 'Alejandro's creamy bravas', potato fritters with a mojo-picón-style sauce that tastes like brava, a tortilla filled with callos and sautéed portobello, the house ensaladilla, shiitake with toasted honey alioli, and a smoked-sardine millefeuille with tomato sponge. A section is given to almadraba red tuna from Gadira in Barbate, from a crunchy tuna snack to tartare and a tuna belly with scallop pisto. From the lonja come the house fried cod with caramelised piquillos, grilled squid and scallops with artichokes, and meats include callos a la madrileña, a steak tartare, beef cheek with vegetable carbonara, Iberian secreto with ginger and an oxtail raviolón.

Desserts include a creamy anise torrija, tiramisù and a vanilla cheesecake, and the house makes a point of dessert wines, the 'forgotten wine', with late-harvest, ice and port wines and some very small-production bottles.