In this renovated restaurant, now with an urban aesthetic that is not lacking in design and originality (with only five tables), there is a clear commitment to modern cuisine and local produce; all, as they themselves say, following a ‘global technique’. Through their tasting menus, Amatxo and Lord Fer (both of which evolve with the season), seek the traditional flavours of Andalusian cuisine based on local raw ingredients (they tend to focus on three each month), although they also incorporate nods to other cultures, such as Thai or Indian, which are much more exotic. Interesting facts: They make their own fermented products, they have their own acorn-fed Iberian pigs (raised in Coripe, Seville) and in 2019... they won the award for the best cheesecake in Spain!