Hidden in a back alley not far from the cathedral, the restaurant in this hotel was expensive but each of its offerings was superb. We had a Gilda (small but intense) and croquettas to start, followed by a perfectly cooked à punto Waygu sirloin with roasted potatoes and padròn peppers and a braised beef cheek in a red wine gravy hinting of adobo. Our Ramòn Bilbao Tempranillo was a perfect foil. Sadly, there was no one else in the dining room though our waiter (the person managing the bar in the lobby) worked hard to make us feel welcome.