If you are keen to try authentic Northern Spanish cuisine, a table here is a must. The charming couple in charge, with Rodrigo manning the stoves and Nagore running the front of house, are keen to showcase their origins by reinterpreting the flavours and subtleties of Basque cuisine. Their own culinary style is based around an à la carte on which we found several dishes that will live long in the memory: the traditional hake “cake”; chargrilled chipirones in a pigs’ trotter jus, with squid ink and shallots; raw bonito tuna with a “Vicari”-style salpicón; and aged T-bone steak. The chef here also enjoys chatting with guests in the dining room.