Pacific Mexican, ingredient-led and creative but rooted in tradition, with tortillas made by hand on the comal each morning, fresh fish, soft-shell crab and pulpo. It runs dinner every night and adds lunch at weekends, and booking goes through Restoo.

Ticuí opened in January 2023, the group's second restaurant in Spain, marking twenty years since its first opening in Mexico City. Where Puntarena works a long seafood carta, Ticuí was built as a shorter, more intimate take on the Mexican Pacific, with dishes made for sharing and several available as half portions. The room, designed by Arquitectura JsA, is dominated by a large open kitchen, and most of the materials were brought over from Mexico. There's a bar where you can watch the cooking.

The comal is the heart of it. Corn tortillas are made by hand every morning and finished on a clay comal, and many of the dishes arrive with them so you build your own tacos. The meal usually starts with a set of house salsas, from mild and creamy to a habanero with pineapple.

The carta splits into three parts. The cold bar has shrimp aguachile with cucumber, mint and avocado, salt-and-sake cured dorada with yuzu cream, tuna 'three chiles', flamed kampachi with salsa macha, ponzu and apple, corvina ceviche on a tostada with trout roe, and a wagyu sirloin that can be finished with caviar. From the comal come a creamy carabinero tostada with avocado and cured yolk, a salmon tostada, shrimp Rosarito for tacos, soft-shell crab with sweet-and-sour sauce, octopus on a sope with 'frijol puerco', and a pipián with seasonal mushrooms.

The kitchen section holds the bigger plates: pescado a la talla in chile adobo with beans, in two sizes, a wagyu tongue birria for tacos, an esquites risotto with white prawn, short rib with machete dulce, cochinillo pibil and pork belly carnitas. Cocktails lean on tequila and mezcal, with house versions of the classics such as a mezcal Negroni, and there are aguas frescas and café de olla for anyone skipping alcohol.