UPDATE: Sadly Amara closed his doors early in 2026 after a short but intense few years in calle Zaragoza, having opened just before the Covid pandemic hit, and later dealing with a year of the entire street being shut down.  I will keep this here as a tribute to Javi so you can see the amazingness he created here, and I wish him all the best in his future endeavours.

Run by Basque chef Javier Fabo, Amara is a delicious fusion of northern and southern Spanish cuisine, housed in the charming former Sahumo space in calle Zaragoza. There is a tasting menu along with their regular seasonal menu. Because of the ever changing menus the photos below are more of a guide to the many delicious dishes you will find when you visit.

First of all… have the croquetas. Any of them or all of them (usually one is served as an aperitif). These are always a benchmark dish for me and here they are a house specialty and some of the best I’ve had anywhere. Other dishes we’ve enjoyed include figs with payoyo cheese and topped with cured duck breast, the fish pil pils, grilled duck breast, super tender beef ribs. But to be honest, there’s nothing we haven’t loved here. Plus truly excellent service, professional without being at all stuffy. Great wines. You’ll love it.

Bread/Service Charge: 3€ PER PERSON (includes bread, aperitif, and filtered water, still or sparkling)

Zaragoza 18
Tel 620 16 48 72
Open 13.30 – 17.00 / 20.30 – 23.00 Tuesday – Saturday
(private small group options available upon request)
€ € € €

Food 9 | Wine 9 | Service 9 | Ambiance 8

duck confit croquetas topped with pancetta and shaved truffle

carrillada and jamón Ibérico croquetas topped with tocino

chicken “pastel” buñuelos with cinnamon

chipirón croqueta with squid ink sauce and saffron alioli

fig carpaccio, payoyo cheese, jamón de pato, walnuts, sorrel

puchero croqueta topped with red tuna, kimchi mayo

braised artichokes with seasonal veg and cecina

artichoke in sherry butter with chicharrón Ibérico crumble and lime zest

bacalao pil pil with saffron

line-caught hake with red prawn pil pil (and cococha)

bacalao with piperrada (onions, piquillo peppers, tomato),
sauteéed boletus and beef jus sauce

chistorras with cider and manzanilla sauce

grilled duck breast with figs and tomato-vanilla jam

roasted sweet potatoes, served with sous vide beef ribs (see below)

sous vide beef ribs, tender and delicious

apple crumble with hierbabuena ice cream

FOH Pablo with chef Javier (2023)

2025

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Updated February 2026