Martin BerasateguiGilda con tartar de atún Balfegó, anchoas, guindilla helada y caldo de alcaparrasGilda with tuna tartar, anchovies, iced chili, and caper broA refined, deconstructed take on the classic Basque skewer, highlighting high-quality tuna and sharp, acidic notes.What people saidBe the first to tell people about this dish.A real review, tied to a real visit.Write a reviewCheck in first📝Reviews are tied to a real visit — that’s how we keep them honest.Check in nowNot here right now
