La Cococha opened in 2003 and is known for its seasonal cuisine. The name La cococha refers to the chin of hake or cod and the restaurant is well known for preparing cococha in two different ways, with clams and garlic or with black sausage. Diners at La Cococha can also choose from a wide range of fish and shellfish tapas. Fish is the house speciality cooked on the plancha grill or oven roasted, accompanied by light sauces or flavoured oils. The star of the menu is the turbot with clam jus and a sesame vinaigrette. Meat lovers are not neglected and the Entrecot del País will satisfy the most demanding of carnivores. The wine list offers a selection of the best wines from around Spain. Decoration is minimalist and simple but warmth and welcoming. There is a sunny outdoor terrace and a private dining room upstairs for up to 30 diners, making La Cococha the ideal place for eating out with family and friends or for business meetings and special occasions.

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