Local, ecologically minded ingredients, a focus on dishes prepared with vegetables and pulses that grow well in fire-ravaged soil, a zero-waste philosophy, artisan crockery and support for local small-scale producers are all key here. This is a new-generation restaurant run by an extremely young team (most of whom trained at the Basque Culinary Center), which is full of passion and perpetuates a single concept, namely “Cooking the past from the present, but with an eye on the future”.Stunningly situated facing the city’s historic walls, just a few metres from the monumental Alcázar gate, it is fronted by Ávila-born Carlos Casillas. Its continual aim is to surprise guests via the intimate Nordic-style decor in the dining room (with just three tables) and its cuisine, which is centred around a single, creatively inspired tasting menu (Alberche), on which the chef is keen to pay homage to his origins through ingredients and flavours from his native valley. The extensive wine cellar features numerous local wines and provides the basis for interesting wine pairings (Raíz and Zarcillo).