A restaurant (which until recently was called AlmaMater) with plenty of character which extols the virtue of Mediterranean cuisine without closing its eyes to influences from elsewhere and which pulls out all the stops to ensure an authentic gourmet experience. Behind its floor-to-ceiling windows, the impression is of a young and contemporary eatery on two floors with a focus on market-inspired cuisine, featuring classic food pairings with an unfettered global approach. Chef Juan Guillamón allows himself full licence to introduce flavours acquired on his travels: for six seasons he worked as a chef for the Ferrari motor racing team, and was the personal chef for the British ambassador in Spain. The well-balanced à la carte, offering dishes such as the carpaccio of aged beef with black aioli, cured egg yolk and tartare sauce, and “parpatana” of red tuna with a fennel purée and caponata, is complemented by a tasting menu that is only available if served to the whole table.