At this centrally located restaurant, after ringing the bell, you enter a classic-contemporary setting with only five tables, a good indication of how personalised the menu and service are. Chef David Baldrich, through a single tasting menu, champions a modern cuisine that evolves with the seasons and plays on exclusivity, seeking to convey culinary sensations that we don't usually experience in our daily lives. A standout dish? Don't miss the house classic, the low-temperature Huevo Senda, with onion and honey sauce, ham, mushrooms and potato ash.