This summer (2025) Iván Valero celebrated the 10th anniversary of his spectacular Ivantxu Espacio Bistronómico (and the first anniversary of La Carmela next door). The two establishments are linked by an inside hallway, but they are quite different in style. In contrast to La Carmela’s playful artwork and bright colours, Ivantxu is classic bistro chic with pale grey and white striped walls, low tables with white tablecloths, and large windows letting in subdued light through long white paneled blinds.

The menu is also classic, combining French bistro with traditional Spanish cuisine, along with Ivan’s signature avant-garde touches using local products. Be sure to start with the gigantic gildas with marinated salmon, and the crispiest and creamiest crab croquetas ever. And you seriously have to try the hake. When Iván said to us on my first visit… you gotta have the hake I was like… well I like hake but it’s seldom a dish I would write home about… until I tried it. Omg. I don’t even know where to start with this dish. On the menu we are promised line-caught hake “santurce style” with pan-fried potatoes. What arrived at our table was the most succulent sweet fish flesh lightly pan-grilled, smothered in thin slivers of sautéed garlic and with potatoes that I wanted to climb into and never leave again. I looked at my friend Reyes and she said “yes, same, I am going to be dreaming about this dish for the rest of my life”.

Where was I? Right, the wine list (which is shared with La Carmela). It’s exceptional with over 300 references and with several that haven’t made it into the printed version yet, so make sure to ask Iván if you have a particular preference. Service is impeccable, professional without being stuffy, informed friendly staff, top notch.

Bread/Service Charge: 3€ PER PERSON

Virgen de la Victoria 5
Tel. 651 931 996
Open 13.30 – 16.00 / 21.00 – 23.30 Wednesday – Sunday
€ € € €

Food 9 | Wine 9 | Service 8 | Ambiance 8

bread with noisette butter

anchovies on toast with escalivada and alioli

gildas XXL with marinated salmon

creamy crab croquetas

char-grilled langostinos

eggs with sea urchin cream with herring caviar

line-caught hake “santurce style” with garlic and pan-fried potatoes

grilled chistorras with peppers

twice-cooked Presa Ibérica de Bellota (with fab chips)

cheese cake with cabrales

smoked idiazabal cheese with quince

gorgonzola cheese

chef and owner Iván Valero

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Updated October 2025