7.7
Food6.5
Decoration7.0
Service40€
Price (excluding drinks)
This small and discreet establishment, run by Eugenio Rafel, is committed to honest, product-focused cooking. Classic and updated dishes sit alongside refined stews and grilled meats and fish. Specialities include tripe, a benchmark in the city, puff pastry with canned bluefin tuna and hake cheeks. Everything is delicious. The experience is rounded out with tempting desserts, a well-stocked wine cellar and warm service from the dining room team and the chef’s wife. For a more informal option, you can also eat at the bar. A reliable and well-established address.
Type of cuisine
Market-fresh cuisine
Good for
Good value for money / Stewed dishes / Locals eat here / Croquettes / With a bar
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