The menu has sea, it has land and it has dishes you would do well to order to share. Even if you do not share them afterwards. It is short on purpose: it changes with what the market brings, and only what holds up at the pass night after night stays on it.
A way of cooking
Our chef
Sofía runs the kitchen with craft and no noise. Every dish goes through her judgement and her way of understanding produce: without complicating it, without over-dressing it, drawing out what it carries inside.
One service, in three acts
What happens in here before it happens at your table.
The room is set
Tablecloths, glasses and light ready hours before opening. All set for when you walk through the door.
The kitchen kicks off
The fire lit and the pace rising. Each dish comes out when it is ready, not when it is convenient.
The pass never stops
The exact point where kitchen and floor meet. The dish comes out and someone is already taking it to your table.
The room is set
Tablecloths, glasses and light ready hours before opening. All set for when you walk through the door.
The kitchen kicks off
The fire lit and the pace rising. Each dish comes out when it is ready, not when it is convenient.
The pass never stops
The exact point where kitchen and floor meet. The dish comes out and someone is already taking it to your table.
The menu
Sea, fire and earth in a short menu, the kind you read all the way through. And when the market calls, it changes.
Signature cocktails
Dinner ends at the pass and the bar takes over. Signature and classic cocktails. Order one and then decide if you are leaving.
Reserve your table
Book online in a minute, no fuss. And if you prefer, give us a call.