Dani García’s 14-seat restaurant within a restaurant (it is located in his steak place, Leña), blends the type of open-fire cooking found at restaurants like Etxebarri and a Japanese omakase. Sit at the counter and watch chef Massimiliano Delle Vedove turn out grilled caviar in a seaweed stew, smoked bonito with essence of roasted tomato and yuzu or braised A5 Kagoshima wagyu served with soy sauce made with 34-year-old beans and wasabi. Wonderful service, and the wine list is one of the best in the city.