Slow mornings, honest coffee, and a courtyard that catches the south light.
House blend roasted in Málaga.
Country bread, tomato pulp, olive oil, sea salt.
Long pull, hand-foamed, big cup.
Whatever the market gave us. Ask the cook.
Sourdough, baked in-house every morning at six.
House vermouth, on rocks, with an orange peel.
“We open early because we like the city before it wakes up. We close when the courtyard goes cold.”— Inés & Carmen, founders