The story
La Bankada calls itself a "taska" – a Basque tavern where the rules are relaxed. The team behind it, Ismael, Xabi, Iñaki, and Manolito, are career hospitality professionals who run the place with a straightforward philosophy: traditional cooking with a wink to Asia, well-pulled beers, and a desire to have a good time. They serve raciones meant for sharing, breaking the local habit of each person eating from their own plate. This honest, convivial approach earned them a selection in the MICHELIN Guide.
The carta is divided into cold and warm raciones, plus daily lunch suggestions. Asian influences are woven in naturally: chicken and mushroom gyozas "Bankadesh" style, chicken wings with a BBQ or Japanese glaze, and "Unta Morros" – kabayaki-glazed pork cheeks with basmati rice. Zamburiñas scallops come with shiitake and dashi broth. For local staples, there is a burrata with Lodosa tomato and pesto, and a potato tortilla made with free-range eggs. Heartier options include braised beef cheek with pak choi and crispy spinach, and "Iñakis" – homemade nachos with meat sauce, cheese cream, and guacamole. Desserts range from a tocinillo de cielo with salted caramel ice cream to a cheesecake with blueberry jam.
The kitchen treats Asian flavours as accents rather than gimmicks, creating a menu that feels both familiar and surprising. The atmosphere is lively and unpretentious, perfect for a midday arroz or a full evening of small plates. Reservations are only by phone – call ahead. Open Tuesday to Saturday, noon to 1am.
Recognition
Ambience
Details
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