• Capacity: 40 persons.
  • Private dining room: 16 persons
  • Cuisine: International and Basque.
  • Speciality: Confit of charcoal-braised, Fresh grilled foie with apples, Steak Tartare, Sirloin Brochette bathed in its juices with purées of apple,cured ham and spinach cream.
  • Open: Monday to Sunday: 13:00-15:30 h. and 20:30-23:00 h. Reduced menu on Sundays.
  • Daily Set Menu: From Monday to Friday, (Lunch only).
  • Vacation period: From 1 January to 15 January and from 1 August to 15 August.