Solid food in a welcoming space open to the street and yet slightly isolated from it. The menu focuses on reproducing Spanish food, and does it well, but frankly nothing blew my mind. I had high expectations for the grilled iberico, but it was quite plain and salty, I didn't get any of the complex flavors that this type of pork is known for. The cheesecake with blue cheese was great for a bite, but despite being made really well, the blue cheese was just too intense and could have benefited from a cup of coffee or glass of wine to cut it.
Atmosphere: 5
Food: 4
Service: 5
Vikram Agadi
Very cool vibe and the food is spot on. I never thought I’d ever want anchovy sitting on a bed of butter… but it’s the amazing thing I’ve eaten in a while. And the rest of the food was perfect.
Atmosphere: 5
Food: 5
Service: 5
Wells Gardner
Some meals stay with you—and this one lit a fire. From the first sip to the last bite, everything was crafted with intention, heart, and soul.
The Negroni? Absolutely breathtaking. Bold, bitter, and smooth, it danced between power and elegance. Stirred with precision, kissed with orange zest—it was a drink that demanded your full attention.
Then came the turbot, and time stood still. Crisp skin, meltingly tender flesh, bathed in a citrusy beurre blanc that felt like the ocean itself had been distilled into a sauce. It was delicate, decadent, and unforgettable.
And the croquettes—golden, crackling, impossibly creamy. Packed with rich jamón and served with a garlic aioli that hit like a love letter to flavor. They were perfect. No notes.
This wasn’t just dinner. It was a celebration. A revelation. A reminder of why food matters. If you love restaurants that feed not just your appetite but your soul—run, don’t walk.
Solid food in a welcoming space open to the street and yet slightly isolated from it. The menu focuses on reproducing Spanish food, and does it well, but frankly nothing blew my mind. I had high expectations for the grilled iberico, but it was quite plain and salty, I didn't get any of the complex flavors that this type of pork is known for. The cheesecake with blue cheese was great for a bite, but despite being made really well, the blue cheese was just too intense and could have benefited from a cup of coffee or glass of wine to cut it.
Atmosphere: 5
Food: 4
Service: 5
Very cool vibe and the food is spot on. I never thought I’d ever want anchovy sitting on a bed of butter… but it’s the amazing thing I’ve eaten in a while. And the rest of the food was perfect.
Atmosphere: 5
Food: 5
Service: 5
Some meals stay with you—and this one lit a fire. From the first sip to the last bite, everything was crafted with intention, heart, and soul.
The Negroni? Absolutely breathtaking. Bold, bitter, and smooth, it danced between power and elegance. Stirred with precision, kissed with orange zest—it was a drink that demanded your full attention.
Then came the turbot, and time stood still. Crisp skin, meltingly tender flesh, bathed in a citrusy beurre blanc that felt like the ocean itself had been distilled into a sauce. It was delicate, decadent, and unforgettable.
And the croquettes—golden, crackling, impossibly creamy. Packed with rich jamón and served with a garlic aioli that hit like a love letter to flavor. They were perfect. No notes.
This wasn’t just dinner. It was a celebration. A revelation. A reminder of why food matters. If you love restaurants that feed not just your appetite but your soul—run, don’t walk.
Atmosphere: 5
Food: 5
Service: 5
Special in every sense. Well done to the team.
Atmosphere: 5
Food: 5
Service: 5
GOATED
Atmosphere: 5
Food: 5
Service: 5
Pls open soon I’m dying of hunger waiting outside
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