Motivational cuisine with Nikkei touches and powerful meats. The restaurant is housed in a 17th-century house and is decorated with a youthful aesthetic that is evident in the uniforms and dishes. Highlights on the menu include artichokes confit with eggs at 65ºC, cod tripe and fried flour; Saharan baby squid with onion juice, ink and cured cheese; sea bass in green sauce with fennel and sea lettuce or black suckling pig with pineapple and sweet potato. For dessert, pay attention to the Qué Leche cheesecake.

Tuesday to Saturday from 13:30-16:00/20:30-23:00

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