They define themselves as "a bar with a kitchen and a wide range of raw materials". And there you have it, a bar where they serve food, with enough high stools to seat 16 diners. This is where the raw materials arrive, from fish to oysters, vegetables and meat. Behind, there is a small kitchen, and the cooked dishes are sent out over the bar.
Its creator, Javier Bonet, opened a similar concept in Palma de Mallorca. The origin of the products is clear, prawns from Huelva, Galician octopus and the meat, one of its strong points, from a farm in Colmenar de Arroyo.
The restaurant looks like a cutting room (hence the name) with the instruments on view, and the food is served on metal trays.