Norte

Three friends who graduated in philosophy, journalism and art history have turned a corner bar into a delicious miniature restaurant, where they rework and update classic dishes from Basque and Galician cuisine, served on small plates. Their strengths are breakfast and lunch, with omelettes and scrambled eggs served with toast and a home-made jam that practically has its own fan club for breakfast; for lunch they're the kings of the daily dish and the carefully prepared tapa – try the 'merluza a la romana' (breaded and fried hake) served with lemon mayonnaise, or the 'garbanzos con cocochas de bacalao' (chickpeas with cod cheeks) with green salsa. All the seasonal vegetables are organic.