The carta bets firmly on the best seasonal produce, with suggestions that change almost daily. Regulars include torreznos and ensaladilla rusa, while newer arrivals are brioche buns filled either with slow-cooked beef in mole or with grilled mici.

Treze started in 2010 as a neighbourhood bistro at number 13 of Calle San Bernardino, behind Plaza de España, which gave it its name, spelled with the Z of the addresses that had come before it and of Sanz's years at Balzac. In 2014 it moved to Calle General Pardiñas, in the Salamanca district, and later to its larger premises on the same street, growing from bistro into a restaurant with a bar and a daily menu. After the pandemic, Sanz split the concepts: Treze kept the restaurant and bar, and in 2021 its little brother, Terzio, opened a few metres away.

Treze is chef Saúl Sanz's cocina de mercado on Calle General Pardiñas, in Goya, built on the quality of the product. It has two sides: the restaurant, a large, bright and comfortable dining room with generous space between tables, and Treze Bar, for the aperitivo, wines, cañas and drinks after work, with its own carta and wine list. Treze holds a Michelin Bib Gourmand and won its first Repsol Sol in 2023.

The carta bets on the best seasonal produce, with suggestions that change almost daily, and most dishes come as a half or full portion. Regulars include the torreznos (€7 or €14), Ibérico ham croquettes and ensaladilla rusa, alongside stews of veal snout and trotters, veal sweetbreads, veal cheek, steak tartare, roast squab with gyozas and oloroso, and 40-day-aged beef chops. Seasonal dishes have included wild boar in escabeche, cod over boletus, creamy rice with prawn and baby squid in their ink; newer additions are brioche buns filled with slow-cooked beef in mole or grilled mici. Desserts cost €8, from apple tatin to a Gamoneu cheesecake.

There is also a tasting menu at €55: an aperitif, two starters, two mains and a dessert.

Terzio, at General Pardiñas 25, is the informal version of Sanz's cooking: tapas, raciones and sandwiches at the counter, and more than 30 craft beers. It's where the weekday set lunch lives, Tuesday to Thursday: three tapas from meat, fish or pasta options, plus dessert or coffee and a drink, for €15. It opens Tuesday to Friday for lunch and dinner and on Saturday at lunchtime.

Treze is open Tuesday to Friday from 13:30 to 00:30 and on Saturday from 13:30 to 17:00, and closed on Sunday and Monday. Book through the online form on its site, saying whether you want the bar area or the restaurant, or call +34 915 41 07 17. The weekday set lunch menu is served Tuesday to Thursday, except public holidays, only at Terzio, its neighbouring venue.