Having worked in various prestigious restaurants such as Nacho Manzano’s legendary Casa Marcial, chefs Carlos Griffo and Miguel Ángel García do their utmost to combine the skills they have learnt to create “comida de casa” – traditional home cooking based around seasonal ingredients, albeit in an updated format, but one that still respects their full flavours. The interior, which is now more elegant and features an open kitchen, provides the backdrop for an à la carte (including dishes such as hake tortilla with pil-pil and chilli peppers, shoulder of rabbit escabeche, rice with pigeon, etc) and a tasting menu. You’ll also find frequent daily suggestions, featuring fish sourced direct from the auction, plus some half-plate options.