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This is a Basque restaurant, run since 2010 by the third generation of the family that founded it. With roots in the Gothic Quarter since 1954, it is a  restaurant with arches, wooden beams and lamps made of demijohns and baskets. It has an informal feel, and its décor includes references to Basque pelota and rural props like farm implements. The menu blends traditional tapas and dishes without flourishes, made on the spot at economical prices. Patatas bravas, escargot, tripe, meatballs with tomato, scrambled eggs with mush-rooms, tender garlic and peppers, fried eggs with txistorra sausage, frittatas, cocido stew, caramelised pork ribs, butifarra sausage with wild mushrooms in wine sauce to sop up with bread, steak, cachopo, codfish cooked different ways and more. For dessert, goxua. Home-made patxaran. Affordable set menu at lunch in the area.