Taking its name from the Basque word for “earth”, this unpretentious yet welcoming restaurant boasts a contemporary decor that includes earthenware jars adorned with large tree-like olive branches. The young chef in charge here, Lucía Gutiérrez, is keen that the land and its soil are brought to life, hence their concise, attractive and modern-inspired menu that is based around seasonal ingredients from small-scale producers. Interesting dishes include the rice with aged partridge cooked on the barbecue and served with blood orange, Requesón cheese and Oloroso sherry, and the Tierra de Campos pigeon stew.