French-Mediterranean, seasonal, and built for sharing rather than plated courses. The cartas the restaurant publishes are short and get replaced as the season turns, and the wine list is one of the things the room is known for. The cooking leans on vegetables and seafood, and dishes have included grilled-corn cream, mussels with garlic, and cured sea bream with lacto-fermented tomato; the veal sweetbread, molleja de ternera, is a signature.

The name is a nod to the time the three founders spent in France, some by birth and some for work. Tonton is colloquial French for uncle, and in Spanish it sounds like tontón, a bit of a fool, which suits the light-hearted mood they wanted. There's a bar at the entrance, now called TonTon Ca'va, for informal picoteo and cocktails, and a dining room behind it for around 80, with a private room for 16.

The house philosophy is minimal intervention in both kitchen and cellar: low-intervention wines, home fermentations and processes treated as works in progress. The team also believes good product and honest cooking can be served in a relaxed setting, as much a place to spend time as to eat.

The March 2026 carta is short and built for sharing: Alma sourdough, a TonTon gilda, a seed cracker with labneh and hot honey, clams with gorgonzola and leek oil, tempura oyster mushrooms with hoisin, a crudo of the day with blackberry and kumquat, a duck-carnitas tostada, and grilled cabbage with sabayon and morita oil. Larger plates include pork collar with radicchio and lacto-fermented carrot, grilled sea bream with preserved lemon, and quail with grilled peas. Desserts run to chocolate mousse with olive oil, an Earl Grey ice cream with strawberries and an apple tart with raw cream.

The carta names its suppliers: bread and brioche from Alma, vegetables from Sapiens, dairy from Brie Alto, poultry from Hermanos Gómez Ortiz, fish from O'Percebeiro and ice cream from Campo a Través. It even signs off with the names of the cooks and waiters on shift.

The wine list is long and adventurous, with whites from Alsace, the Loire, the Jura and Tokaj alongside Spanish growers such as Rubén Díaz in Ávila, a big orange section from Slovenia, Sicily and Catalonia, and light reds from Burgundy, the Rhine, Piedmont and Etna. The kitchen also cooks four-hands dinners with friends such as Barcelona's Mesa Lobo.