Sibuya Urban Sushi Bar

In Marcano main diners find tapas made with a seasonal product, with Basque touches. The chef and owner, David Marcano, who was head chef at the restaurant Goizeko Wellington for 7 years, and his team have therefore opted to continue with classic menu items like croquettes Idiazabal sheep milk, red tuna tartare, or the mixed squid in its ink with loin of hake as by surprise customers and always getting caught now in the new location with new features such as Iberian pork kebab with tomatoes and feta cheese raf; tataki tenderloin with truffle cream tasting potato or miniburguers. Not forgetting the daily specials, mostly spoon, and knuckle of veal, a classic MARCANO. As for the wines, the customer will find an offer of interesting references. The home has a bar and several high tables, and a living room with seating for 35 diners.