The parillas of Spain, asadors of the Basque country and BBQs of Italy inspire the food at this stylish restaurant, decked out in polished timber, and fitted with a basement bar lined with genuinely comfy stools. Beyond smaller bites such as such as charred octopus and chorizo with alioli are more substantial wood-grilled plates such as pork ribs glazed with quince paste.
Something called a 'siesta menu' (presumably a scaled-back selection focusing on charcuterie and cheese) is offered on weekdays between 3pm and 5pm.
