Matthew House is the third establishment of a saga that starts in Toulouse (Julian House) and continues in the Cava Baja in Madrid (Casa Julián de Tolosa) and, in recent years is in the hands of Gorrochategui Mikel, son of founder in the series. Somehow, Casa Matias makes a difference.

In front of the grill, pure and simple, we propose a current version of the cider of all life, in which red meat and grilled fish (especially turbot, hake neck and monkfish) shake hands with formulas as popular as the cod omelette with lobster and rice.