Fifteen years standing behind the same counter.
The craft of the best appetizer
In the heart of the Central Market, amidst the comings and goings of people, the gleam of the stalls, and the aroma of salted and brined goods, we have been doing the same thing for over fifteen years: preserving a craft that Mediterranean markets have kept alive for centuries.
And we don't want to see it disappear.
We do it for the real snack
We don't sell food
We offer cuisine with a memory. We do it for that moment when a good tapa turns any table into a celebration.
That's why we boast about our anchovies—fleshy fillet, precise saltiness, and that clean flavor that you recognize at first bite—. And about our gildas: chili pepper, olive, and anchovy in perfect balance, assembled according to tradition.
We do it because tradition is also invented
Tradition is not frozen
If there's one thing we're known for, it's our marinades. Dozens of versions, from the most classic to the most daring, because olives offer more possibilities than you can imagine.
We marinate, cure, and combine tirelessly so that on each visit you find something new to try. Because tradition is alive, and it never stops inventing.
Everything that makes up the perfect appetizer
Along with anchovies, gildas and dressings, we select each item from the counter with the same rigor: select olives, pickles and slow-cured salted fish —finely sliced mojama, firm and elegant hueva—. And from our workshop come pintxos like these.
House skewers
Hand-mounted, one by one, as tradition dictates.
From the bakery, fresh now
Freshly prepared dishes made to order, when sales are slower.
And now we also do it for your home
The timeless market, at your table
We're taking the leap to an online store for the same reason that gets us up every morning: to bring the market experience to your home without losing anything along the way. Not the closeness, not the advice, not the quality.
We take care of every delivery so that, when you open the package, you feel the same as you would approaching the stall to ask for "the usual" —or to be surprised by the dressing of the week.
