Elkano – August 2025

Despite the surprisingly difficult reservation, managed to snag something last minute through emailing.

The experience was well worth the effort.

Firstly, its clear they've spent in the recent year or so serious effort into refining the fit-out, interior flair, cutlery and lighting as some examples to keep the old school feel and character of the restaurant, but also bring it into 2025. Similarly with the food, from photos of prior years, some of the plating looked a little tired and the side dishes uninspired. Not the case now, beautiful plates and modern redesigns of the smaller courses is apparent, not only are the ingredients at pinnacle level, but they're utilized in dishes that while at heart are simple and rustic, execution is approaching perfection.

While the turbot reigned supreme, the opening tartare was phenomenal along with the lobster and baby squid. Surprisingly, I'd say the "souffle" dessert at the end is one of the most delicious desserts I've had anywhere.

As I found generally to be the case in Spain, service was "good" but not world class and there was a slight language barrier as an English speaker. Albeit the wine by the glass recommendations were not only exceptional, but the markups were eye widening affordable.

As a first timer, loved the tasting menu to gauge a broad style of the restaurant beyond the turbot, but in future would be great to try some of the deep cuts, sadly missed out on the baked crab for one example. Not the most "interesting" meal you can have in Spain, but the type of food you'd happily go back for regularly if you lived anywhere near the restaurant.

8.7