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Casa Mono
Scrambled Eggs with Uni
Razor Clams a la Plancha
Fideos with Chorizo and Cockles
Confit Goat
Fluke Crudo
Pork Sobrasada
Impossibly creamy eggs topped with sea urchin, walnuts, lime, and ancient anchovy oil — a dish that has achieved cult status.
Sizzling razor clams kissed by the plancha, finished with garlicky butter that begs to be mopped up with bread.
Toasted noodle paella studded with spicy chorizo, briny cockles, and a garlic-sherry alioli that ties it all together.
Slow-cooked goat that's meltingly tender — a seasonal standout that makes you wonder why more restaurants don't serve it.
Delicate slices of fluke with a silky coconut element that adds unexpected richness without heaviness.
Rich, spreadable cured pork sausage with smoky paprika heat — a perfect bar snack with wine.
Jamón Ibérico
Thinly sliced acorn-fed Ibérico ham — nutty, silky, and worth every dollar for the quality of the import.
Seared Fish with Squid Ink Risotto
Seared Foie Gras
Strawberry Burrata Salad
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