Honest, seasonal Spanish cooking where the product leads, with almost everything sized to share and the grill driving most main courses. Triciclo classics such as the steak tartare with eggs and roe and the canelón de rabo de toro sit alongside tavern staples and a list of charcoal-grilled meat and fish.

To start: ensaladilla with house escabeche, gordal olive and picos, croquetas, torreznos, patatas bravas, huevos rotos with garlic prawns, Madrid-style callos, and a canelón de rabo de toro with cheese sauce and pecorino. Vegetables get their own space, from fire-roasted aubergine with curry and yogurt to confit leeks, artichokes with romesco and crisp ham, and tomato with Ibérico ham, and there's a bluefin tuna toast with avocado and corn. From the grill come skirt steak, lomo bajo with chips, a Discarlux beef chop, wild sea bass with refrito and panadera potatoes, monkfish and, in season, sardines. Desserts include an Asturian-style caramelised rice pudding, a creamy cheesecake with red-berry ice cream and grilled pineapple with ice cream and crème anglaise.

At weekends there's a brunch in the morning. Hours change with the season: currently it opens every day from 13:00, closing at 20:00 from Sunday to Wednesday, at midnight on Thursday and at 01:00 on Friday and Saturday, with longer summer evenings on the terrace. Book online or by email.