Imaginative plates of tapas rule the day at this petite, artfully decorated Basque restaurant helmed by chef Alonso Ortiz. Start with garlic prawns with roasted red pepper, elk carpaccio or seared scallops with chorizo tapenade before moving onto heartier plates such as duck breast with saffron risotto. It’s on a peaceful street in the Plateau and gets packed on weekend nights.

Reservations are necessary.