Seriously striking, intensely dedicated, and supremely delicious is an apt way to describe this passion project from Chef Marcos Campos and Owner Daniel Alejandro Alonso—both of whom are champions of La Brújula, the noted conserva company. A legitimate spectrum of colors, hand-painted ceramics, intricately carved chandeliers, and metallic accents are just a few of the design flourishes of this dreamy dining room.
And while that in itself is enough to besot, the menu—dominated by conservas and ingredients cooked on an open flame—amasses a cultish following. Find a perch at the masculine horseshoe bar and give over to the expert team. What may follow is an array of tinned seafood, like delicately smoked sardines with quince paste or baby squid in ink sauce. Uni toast with cauliflower crema; Galician octopus with Judión bean purée; or "seaweed spaghetti" with baby zucchini and salmon roe reveal an in-depth thesis on singular flavors and enticing textures.
Desserts are few but impactful. Ricotta cheesecake made with yogurt and adorned by malt Spanish peanuts; or pan con chocolate, starring pork-fat brioche and brown butter foam. Want more? Welcome to our world.