Named after abuelita, the Spanish word for grandmother, it carries a natural sense of warmth and familiarity, a space that feels both considered and welcoming, with a lively yet composed atmosphere.

At its core is Culinary Director Kostas Papathanasiou, whose time at the three-Michelin-star Frantzén informs a style of cooking that is assured yet restrained. Mediterranean in spirit but modern in expression, the menu follows the seasons, remaining authentic, adaptable, and grounded in integrity and respect.

The wine list is curated with the same care and precision as the kitchen, progressive and balanced, with a focus on handcrafted, family-owned producers, and a selection that continues to evolve.