It's easy to miss this spot with a small "Ā" sign at the entrance. A narrow staircase leads up to an inviting space, where Chef Iñaki and his team work in the open kitchen to deliver Basque staples. Start with Gilda or Padrón peppers; the grilled sole (when available) and Angus picanha with beef jus and truffle are highly recommended. Solo diners will love the counter experience. Freshness is key, so the menu changes often based on ingredient availability.