OFFERING: a contemporary twist on the traditional ‘Pepito’ (meat sandwich) elevating it to Haute Cusine served in a stunning restaurant interior with a cocktail bar.
HIGHLIGHT: the log burning oven used to cook the various main dishes (the menu is updated every two months); steaks, fresh fish and the eponymous Pepitos (with multiple varieties and flavours). The starters include traditional tapas prepared using innovative techniques and a range of Tatar dishes. The Homemade desserts are original takes on traditional classics.
INTERIOR: a warm and characterful space featuring early 20th C industrial design details together with furniture and fittings assembled from the best of European cities; wallpaper from London, an antique file from Madrid, 19th C chandeliers from Santander, Chester from Amsterdam etc..
RECOMMENDED: the specials on the regularly updated menu created by chef Martín Francioni. The seasonal tapas, Pepito’s meats, Red Tuna Tartar, Dry-Aged Porterhouse Steak and the selection of gourmet hamburgers.
PRICE: 30 Eur.