The restaurant is full of unique details, like this mural painted by a famous Basque graffiti artist, Igor Rezola.
The lounge is ideal for enjoying a glass of wine. “There tend to be many of the same bottles at many of the city's restaurants. If we, as a restaurant, are offering different food and cocktails, then why not wine as well?" asks Patricio. Some of his favorite bottles include 2008 Telmo Rodríguez Lanzaga and Emilio Hidalgo La Panesa Especial Fino sherry.
The cocktail menu features drinks like El Infante, made with Sauza tequila, lemon juice, homemade orgeat, orange flower water, and groundnuts, and the Lychee Cocktail, made with Domaine de Canton ginger liqueur, sake, lime juice, lychee syrup, egg white, and mint.
Octopus is of the most popular ingredients in the region.
The octopus is boiled in olive oil, softening its texture but maintaining the flavor. Then, Patricio griddles the tentacles and serves them with potatoes and paprika.
The finished dish — "P6," Pulpo Pochado Pasado por la Plancha con Patata y Pimentón, or poached griddled octopus with potatoes and paprika.
Shiitake mushrooms on the chopping block
Manning the grill
Patricio adding olive oil to the shiitake mushrooms.
Miso-marinated scorpion fish with shiitake mushrooms and white quinoa.
This is one of chef Patricio's personal favorites—raw beef with onion, chives, and egg yolk.
Grilled scallops with avocado and pomegranate
Another chef's choice: seared sashimi-grade scallops, avocado, pomegranate, ponzu, and lime. Scallops are another typical Basque ingredient.