The Sandoval brothers (Mario in the kitchen, Diego front of house, and Rafael in his role as sommelier) are considered three of the biggest stars in Spain’s hospitality industry. This magnificent restaurant, occupying around 1 100m² of space, offers various sensory experiences that take place in stages with stops in the colourful English-style bar, the small room dedicated to Macallan whiskies, the spectacular wine cellar (including a “sacristy” where they pour sherries using a traditional “venencia”), the kitchen (for a final appetiser), and then on to the dining room. Aware of the need for a greater understanding of ingredients, chef Mario Sandoval offers guests his “Chamberí” menu (there’s also a vegan-vegetarian option) showcasing creative cooking that champions the best seasonal products to the full (shrimp from Motril, wild Galician clams, Toro Bravo beef etc). You can also find out more about the research that he carries out in his “agrolab” at the Jaral de la Mira farm-estate.