In a location opposite the Palacio de Congresos de Castilla y León that is relatively easy to find despite being away from the city’s main tourist haunts, Víctor Gutiérrez, a chef who admits to having a “Spanish soul and a Peruvian heart”, showcases cuisine based around three strong principles: ingredients, technique and feeling. Now, ably supported in the kitchen by his daughter Paula, he offers three tasting menus (Criollo, Mestizo, and Raíces) which reveal his full passion and an unquestionable splash of creativity as he combines the region’s superb ingredients with the flavours of his native Peru, and the occasional Japanese influence. Because of his continual desire to work with local ingredients, many of these (vegetables, aromatic herbs and edible flowers) are sourced from his supplier Manolo’s organic market garden in Pelabravo, 10km or so from Salamanca. He also offers a takeaway service of more informal dishes under the brand name Sudaka.