This restaurant is often described as the Etxebarri of fish. Abel Álvarez’s approach is to find the optimum way to serve the wonderful fish and seafood that comes from the Cantabrian Sea. Always cooked over embers that infuse the flesh of the ingredients with a lightly smoked flavor, his renditions of fish like peix de rey (kingfish) and local grouper make for a one-of-a-kind dining experience. The wine service is excellent, and make sure not to leave without trying one of Luisa Álvarez’s desserts; notable are the Gamoneu cheesecake and the rice pudding.