Scandinavian accents characterise the casual interior of this canteen. The chef, married to a Danish woman, painstakingly sources each ingredient: fish from small boats, organic and local produce. The regularly renewed menu features over a dozen tapas-style dishes. Asian flavours jazz up the Basque produce: for example, mackerel, enhanced by dashi stock and served with vinegar rice and acidic touches of lemon – gutsy and flavoursome! The natural wine list leaves nothing lacking.