This rustic, designer-decorated spot is famous for alubias rojas (red kidney beans) from the Basque town of Tolosa but the ibérico (acorn-fed) ham here is finely sliced and juicy, and the two-person chuletón (T-bone steak) is also excellent. The pimientos de piquillo (roasted sweet red peppers) come to the table sizzling and wonderful. Try a Basque txakolí (tart, young white wine) with your first course and a Ribera de Duero later, then, let maître d' and owner Angela talk you into a small flask of pacharán, the famous Basque sloe-berry liqueur, served after coffee.
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