In 2009 Álvaro Castellano and Iván Morales developed a new style of tavern which soon became a benchmark for lovers of fine food and drink. Their formula was simple: a combination of traditional and modern featuring contemporary dishes based on traditional cuisine. The menu reflects the tavern's philosophy: customers can enjoy dishes made from the best ingredients and a fine selection of wines without spending too much. The original premises only had room for 6 tables and the owners soon opened a second, larger tavern in Menéndez Pelayo.
Álvaro, who spent many years at Iñaki Camba's Arce restaurant, decides which new dishes to include on the menu, always featuring traditional and innovative cuisine where quality ingredients play a key role.
However, there are dishes that maintain their popularity year after year: they include Iberian ham croquettes with sheep's milk, salmorejo (a purée made from tomatoes, bread, oil, garlic and vinegar), and eggs with truffle. The extensive wine list includes wines for every pocket. There is a bar where customers can enjoy half portions of the dishes while they are waiting for a table or simply as an aperitif.
The owners of Arzábal have also created the “A” club, an entertaining initiative bringing together good food, good music and good living.