Since its opening in 2018, El Bandarra restaurant has conquered the most demanding palates with a proposal that balances signature cuisine and traditional recipes. At the cooker, Igor Rodríguez, president of Tapalma and Spanish champion of pintxos and tapas, puts his innovative stamp on each dish.

On the ground floor, El Bandarrita offers a relaxed atmosphere with high tables, perfect for enjoying cocktails, gildas and croquettes. Upstairs, El Bandarra displays all its gastronomic potential with creations such as the fried whole ear of porc negre, the Pica-Pica Donettes or the exclusive Koviar (brioche, Kobe and caviar). Its chamber of matured meats and its rice dishes a la llauna (only at lunchtime), which change every week, complete a menu where the product is the true protagonist.

A carefully selected wine cellar rounds off the experience in this temple of good food and drink.