Tellus is situated in a residential district away from the city’s main tourist haunts and takes its name from the goddess representing the earth in Roman mythology and is used here as an allegory to the seasonality of the contemporary cuisine on offer. Owner-chef Antonio López champions traditional cuisine with a contemporary touch, including time-honoured stews such as old-style veal tripe and oxtail alongside more fresh and innovative fare, as witnessed by the caramelised “mazamorra” of goat’s cheese served with a green apple sorbet.