Hand-rolled in breadcrumbs, fried to order. Béchamel that breaks open in a cloud of steam.
Shell-on prawns in olive oil so hot it spits, golden garlic, a whisper of guindilla.
Cazuela still spitting from the pass. Crisp outside, yielding inside. Two sauces.
Croquetas de jamón
Flamenco Thursdays
Live performance + tapas menu · Every Thursday 20:00
"The croquetas alone are worth crossing the city for. We've been coming every Tuesday for eight months."
Marisol & Declan
Regulars since 2024
Gambas al ajillo
Ready in 15 minutes
Today's full menu available to take away. Croquetas hold beautifully — we'll tell you how to crisp them at home.
Pulpo a la gallega
Sunday Vermouth Hour
12:00–15:00 · Vermut de grifo & pintxos
"I sent the gambas back once because the garlic wasn't golden enough. They sent a new plate in four minutes. That's Plancha."
Abuela Carmen
Our most exacting guest
Jarra de sangría
In the neighbourhood
Saffron hits the plancha
Made in-house, daily
Patatas bravas
"We graduated from the chain tapas bar down the road and never looked back."
The Thursday Office Group
11 regulars, one standing booking
The back terrace
is yours.
Candlelight, exposed stone, and a kitchen that will cook whatever you ask. From intimate birthday dinners to company celebrations — we close the terrace for groups from 12 to 40.
Tell us about your occasion
Trained in San Sebastián.
Rooted in this street.
He spent six years behind the pass at Arzak's second kitchen, learning that precision and soul are not opposites — they are the same thing, expressed differently depending on the hour.
He came back to open a corner restaurant that cooks the food he grew up eating: his grandmother's croqueta recipe, his uncle's method for bravas, and a gambas al ajillo that has not changed in fourteen years because it does not need to.
The flour on those hands is from this morning's bread. It always is.