Behind the ancient facade facing the road and a sturdy old wooden door with wrought-iron hardware, you’ll find a rustic-yet-modern restaurant that exudes authenticity—both in its culinary concept and because the kitchen is fully visible from the main dining room (more tables are to be found on the upper floor). Chef Guzmán Sánchez, who cooks in full view of his diners, serves up regional cuisine, almost always based on local ingredients and in a constant quest to exalt traditional flavours. The dishes are designed to be shared, or you can put together your own menu through half portions. Everything is delicious, but we especially liked the ‘Pencas, importancia, pepitoria’ (Swiss chard stalks prepared a la importancia and finished with a traditional pepitoria sauce of almonds, egg yolk, and saffron), and the spectacular ‘Molleja, brasa, garum’ (Charcoal-grilled sweetbreads with a modern garum sauce, a fermented fish seasoning).