Narru

On the ground floor of the Arbaso hotel, facing the Buen Pastor cathedral, Iñigo Peña runs a market-led kitchen split between an informal tapas space and a tablecloth dining room. The cooking is traditional at its root but tightly focused on the day's best produce, with a carte that allows half-portions and a tasting menu for those who want the full arc. A contemporary, centre-of-town counterweight to the heavyweight grills out of town.