The restaurant focuses on serving authentic, natural, and well-sourced produce, such as wild turbot and Txuleta steaks. They prioritize enhancing flavor, aromas, and respecting the virtues of the product.
The restaurant sources beef from Galician Blond cows that are grass-fed and allowed to live a full, happy life outdoors. The cows are bred to be between twelve and sixteen years old, resulting in a distinct and unique flavor due to the marbling of the meat.
Some of the signature dishes at the restaurant include whole grilled wild Turbot, Octopus with pequillo, and the burnt Basque cheesecake. The restaurant has been proudly serving these dishes since opening in 2015.
The restaurant's wine list focuses on indigenous grapes of Spain and the wider Basque country, offering a selection that complements their traditional Basque cuisine.
The restaurant aims to create a home-like atmosphere with genuine service that nurtures loyal customers. The elegant first-floor dining room overlooks a private courtyard and is available for private events and corporate meetings. The owners have a passion for traditional Basque cuisine and strive to provide an authentic dining experience.
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