Local before arrival
A concept as simple as it is sensational: gourmet bites in a cozy bar where everyone feels right at home. The portions are small enough that guests can try a little bit of everything; tempting, considering the executive chef Ager Urigüen Uribe apprenticed to his Michelin-starred Basque compatriot Martín Berasategui. He creates delicacies like stewed octopus with cinnamon potatoes and apple emulsion and bourbon oak ice cream with cacao and chestnuts. A Basque Txakoli complements the dishes perfectly.
