If you’re keen to eat in a unique setting and somewhere with its own philosophy, Montia (a restaurant where the surrounding mountain landscapes provide the cornerstone for its cuisine) could be the place. It boasts a rustic-contemporary ambience which could not be more welcoming, featuring attractive natural wood tables and an open-view kitchen between the two dining rooms (one by the entrance with a fireplace, the other overlooking a small garden). Chef Daniel Ochoa, who can constantly be seen serving and explaining dishes, sees himself as both a farmer and forager. This is clearly evident in what he calls his “wild cuisine” that evolves with the seasons and flies the flag for small-scale local producers and is showcased on two menus: Montia and Montia XL. Standout dishes include the “callos” (tripe), one of the best to be found anywhere around Madrid, and the “pepitoria” of milk cap mushrooms and sea urchins.