In this distinctly medieval town, a restaurant such as El Doncel definitely attracts more attention than usual thanks to its contrast between its modern cuisine and its renovated rustic setting in a large 18C house (guestrooms are also available for those wishing to stay the night). The Pérez brothers (Enrique manning the kitchen; Eduardo working as maître d’ and sommelier), have inherited a restaurant with a long culinary tradition, taking over the reins with an enthusiastic and honest approach to their work. Their cuisine is presented on two tasting menus (both accompanied by artisanally baked bread made with organic flour): one, a short version entitled Esencia y Sabor; and a second longer option called Gastronómico. At present, they are placing a focus on local salt pans, such as the restored one in Saelices (Cuenca province), hence their use of salt on a variety of guises: raw, in brine, seasonings, and marinades. The crockery, which they have designed themselves, is made by a local artisan.