Time Out says
Great dimensions (spectacular kitchen, two floors, infinite windows) for a great cook, a chef by trade, a passionate man who has recruited suppliers throughout the country, mainly from the north. From Jaizkibel, a mountain range in the Basque Country that overlooks the sea and the town of Hondarribia, he gets a beef cutlet (that's spent 40-45 days maturing) to prepare over crackling embers. It makes for an extraordinary main event in a culinary festival that you can start with a 'chistorra' sausage from Arbizu (Navarra) and some outstanding vegetables, all cooked on the grill. Leave room for the cheesecake.
Juan Bravo, 37
|Transport:||Núñez de Balboa (M: L5, L9)|
|Opening hours:||Daily noon-1.30am|