This legendary restaurant in the Campo Charro area, which has been in the hands of the same family since 1916, is indelibly linked with the world of bullfighting and the matador Julio Robles (who was a friend of its owners), hence the rustic decor themed around this tradition and featuring unique photos of this “torero” as well as some of his bullfighting attire. The chefs at the helm, Cristina Martín and Sara Cámara, showcase traditional cuisine teeming with Iberian charcuterie, meat (including aged meat options), stews (such as the Pardina lentils from La Armuña with dewlap and chorizo picadillo), and delicious game options in season (we particularly enjoyed the loin of venison that is macerated in its own jus).