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Although located a little away from the heart of the city, this small chalet on the banks of the Manzanares has everything it needs to win over its guests, including an open kitchen at the entrance, small inter-connecting dining rooms, and a wine cellar and chillout lounge upstairs.
Via dishes such as red mullet amasake, saltwater eel, pigeon dokuganryu, and homemade stuffed pig’s trotter, the well-balanced duo of chefs at the helm, Jorge Muñoz and Sara Peral, clearly demonstrate that their time working at leading restaurants such as Mugaritz has been well spent. Their cuisine is centred on a single tasting menu (choose between long and short options) which is complemented by what might first appear to be simple touches but which bring out the full flavours of its top-notch seasonal ingredients through smoking and maturing techniques, precise cooking methods and dishes featuring an explosion of flavours. The raw ingredients used in the dishes are also brought to your table, with explanations of their provenance and how they are cooked.