Basque goods in Marylebone

With a fat marble bartop wrapped around an open kitchen, this Marylebone joint's named for a Basque town famous for training chefs in fare like hot-pepper-sauced cod cheeks, grilled milk lamb, and chorizo harvested from chestnut-fed pigs. Libations count the region's famed, slightly sparkling Txakoli, and cider aerated by "pouring from a great height", so despite the chaos of separatism, their Postal Service still works.

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