Spanish classics like torrezno and chipirones crossed with international detours: Thai curry, Singapore noodles and several ceviche styles, with a signature ceviche limeño and a Latasia-style ensaladilla topped with marinated chicharro, fried shrimp and tobiko. There's a daily 'plato de cuchara', a rotating spoon dish, alongside the carta.

The kitchen starts early, making stocks and sauces and taking in the day's produce, some of it picked by the brothers themselves, such as the saffron in a few of the stews. Classics include the ensaladilla, ham or cecina croquetas, artichokes with parmentier, papada and truffled yolk, stewed tongue, chicken cannelloni with boletus cream, pochas with shank, and a creamy black rice with chipirones. The 'travelling' dishes run to Korean-style torreznos, Cantonese pork-knuckle rolls, zamburiñas with ají amarillo and pisco, cochinita pibil tacos, prawn dim sum, ceviche, skate in red curry with cockles, corvina marinated in anticucho, Cantonese-glazed beef rib and rabbit in tandoori masala. There's also a steak tartare, an Angus burger and a cachopo. In autumn 2025 most mains ran about €17 to €27, and a daily spoon dish is served Tuesday to Friday.

The Madrid studio Lab Matic designed the room in three parts with a retro, mid-century feel: a central bar area with high communal tables, where a non-stop bar menu of bites such as a chicken bao or a beef pepito in mantou is served; a main dining room with original 1960s furniture, a fireplace and walnut, in the spirit of a private club; and a brighter, more intimate room looking onto the open kitchen. There's a terrace and natural light, a cocktail bar, and a wine list strong on Rioja and Ribera with some Vinos de Pago. Group and event menus are available.