High-quality products without the fuss. Traditional Basque-Navarre cuisine made with first-class produce. After 15 years in the same establishment, the restaurant has recently moved to more contemporary premises. The current menu features delights such as soya-marinated tuna, truffle risotto, oysters with green apple foam, the two Araiz pigeon dishes, and the pil-pil style cod cheeks. The team is enhanced further by Fernando Oyarbide and Maximiliano Bao, the wine waiter with prized nose, who boasts one of the best wine lists in the city.