In this restaurant with a contemporary ambience and occupying an attractive 19th-century mansion, chef Chechu González showcases his modern cuisine that usually revolves around seasonal ingredients from the Granada region, with plenty of focus on presentation and contrasts, particularly his acidic touches that are showcased in sauces that highlight the past of this former vinegar-producing property (this is particularly true of his delicious escabeches). The proposal revolves exclusively around a comprehensive tasting menu which, if requested by the customer, can be reduced by two courses. Interesting dishes? We enjoyed the Motril shrimp marinated in orange escabeche and the Monkfish in Mozarabic sauce, made with orange, carrot and spices.