Barro

Local, ecologically minded ingredients, a focus on a zero-waste philosophy, artisan crockery and support for local small-scale producers are all key here. This restaurant, which has recently moved to a warehouse previously used to store flour and cereals, is run by a highly enthusiastic team with a mantra of: “Cooking the past from the present, but with an eye on the future”. Boasting superb views of the city’s walls from the opposite bank of the Adaja river, it is fronted by Ávila-born chef Carlos Casillas. His cuisine, which views food as a “live ecosystem”, is showcased on a single, creatively inspired tasting menu called Volver (to which you can add extra courses) on which the chef is keen to pay homage to his origins and to all the people (kitchen team, breeders, farmers, artisans etc) who contribute to Barro’s day-to-day existence. The extensive wine cellar features numerous local wines and provides the basis for two interesting wine pairings.