Tapas, from the sea, from the fire.

With parsley, lemon and garlic gremolata. The house's classic tapa — also comes with smoked paprika.

With roasted-garlic purée and tarragon. Eaten on bread, with a small spoon.

Slow-cooked cheeks, then fried into crisp balls, with beetroot salad.

Pink slices of duck breast, hummus and beetroot mousse.

Laid in a wheel, with greens and lemon — as on the Cantabrian coast.

Grilled tentacle over potatoes, rosemary and smoked paprika.

In the pot, with tomatoes, herbs and toasted bread for the broth.

Large prawns, saffron sauce, bread for the sauce.

The northern-Spanish fishermen's stew: mussels, prawns, fish, saffron broth.

Tuna steak, barely seared, with peppers and sprouts.

Hours in the smoke, glazed at the end.

Over open fire — for two or three.

The Dobrogea Tatars' lamb soup, with marrow bone, cooked slowly. In autumn.

Fresh pasta, house-smoked pastrami, parmesan.

In the big pan, over fire — prawns, mussels, saffron. For the whole table or at your events.

Beef pastrami, melted cheddar, toasted bread — at lunch.

The Tatar meat pie in thin leaves, served with Greek yoghurt.

Pastry leaves, vanilla cream, icing sugar. Like grandmother's, but in Spain.

Gin, tonic, a sprig from the garden.