The Andalusian chef, Rafa Zafra, trained with the Adriá brothers at El Bulli and currently executive chef at Heart Ibiza, runs this Madrid-based replica of the restaurant he leads with Anna Gotanegra in Barcelona, a 21st century seafood restaurant offering a great product but cooked and served in a different and better way.

Located very close to the Paseo del Prado, the premises, of about 220 m2, has a room with a capacity for 35 - 40 guests. Simplicity is the distinctive feature of its decoration, with a kitchen from which you can observe the work of the chefs and a counter where the fish and seafood to be consumed that day is displayed, as they only use cold rooms to preserve the goods between services. They receive their products directly from the fish markets every day.

The menu consists of seafood from the Mediterranean and the Atlantic, prepared naturally, salted, steamed, sautéed and grilled as well as in seafood stews.