Established in 1903 as a bistro and grocer's shop, it became a restaurant in 1945.
The grandmother of present-day chef Isaac Salaberria made dishes such as the Guisantitos de Primavera (Spring Little Peas), which is still nowadays served. The chef takes the traditional technique as a starting point to develop creative haute cuisine with extraordinary accompaniment for well built dishes different to each other. His brother Xabier Salaberria is the wine steward.
Good facilities with minimalist decoration and excellent service. The restaurant consists of a terrace with a dance floor and a private room.
