Desacato

Updated October 2025

Opened in 2022 by chef Pablo Carrasco, Desacato promises “irreverent cuisine” that is a fusion of Andalusian-inspired dishes and Basque influences, combining the traditional with the avant-guard. The industrial-chic look of the spacious dining area is softened by muted silver-grey walls and blonde wooden tables. A large window lets in lots of natural light and there are also a few tall tables out on the side walk.

As promised, the menu takes you on a bit of a north-south journey. Hard to pick favourites but we loved the “matrimonio” gilda (with both anchovy and boquerón), crispy pastry sphere filled with pastel de cabracho (scorpion fish) and Bilbao-style tuna tartare with roasted pepper mayo on a puffed wheat cracker. The “caramelo de cordero” is tender Burgos lamb in PX sauce and grilled presa (pork shoulder) comes with with two mojo sauces. On one visit when we couldn’t decide whether to have the corvina (sea bass) fried or grilled our waiter suggested we have it 50/50, which was great. Side dishes include a lovely confit artichoke and perfect “alavesas” fried potoatoes. Be sure to ask about the daily specials too (some are shown below) and if they have the glazed eel or salmon txistorras… go for it! Excellent wine list and excellent service too.

New this month: Desacato has received a recommendation in the Michelin Guide

Bread/Service Charge: 1.60€ PER PERSON