Both meals I have had here were outstanding. To start with they bring out home-made butter with a basil reduction and sea salt which is divine and a good bread selection. I’ve eaten the Txerri Boda Pork Festival (every porky morsel was divine), Beetroot Tartare (light and fresh), Crispy corn talo with heritage tomatoes and fresh herbs (again, perfect summer starter), Hake tempura with confit vegetables and red pepper reduction (a stunning, rich velvety sauce, I’m told this takes 2 days to make), Patatas in green sauce (I can’t work out how they do this deep fried egg yolk that just explodes when you bite in to it, amazing!) and the Oxtail. On both occasions I drank the Txakolina wine (a family connection there I think), which was the perfect accompaniment. I didn’t have dessert, but they look very good. The restaurant has a great round table under a skylight, with lots of red leather booths around the sides and you are not sitting on top of the next table, it feels bright and spacious. As it is the soft launch month, the staff are finding their feet and learning the menu, but can’t fault any of the service we received. It’s hard to make a hotel restaurant really successful, but I hope that they do really well, the restaurant was only around 50% full when I was there, but, I am certainly telling people to visit! I haven’t had Basque regional food before, and this is something new and different in London, so go and try for yourselves.