It is doubtful you will find a tapas chef with a more appropriate name than Joseba Jiménez de Jiménez. And it is even more fitting that his menu is filled with dishes like red and golden beets with olive oil, sherry vinegar and garlic, lightly scrambled eggs with duck confit and cream and pan-roasted monkfish with bluefoot mushrooms, Serrano ham and hazelnuts. One reviewer called it "among the top three restaurants in the city," while another raved about the desserts prepared by the chef's wife, Carolin Messier de Jiménez, like blue cheese tart with roasted grapes and white wine sauce.