The history of this restaurant, a culinary temple for mushroom-lovers, is also one that showcases a love for hospitality, given that chef Elena Lucas represents (with infinite modesty) the third generation of the family to have worked in the kitchen here. Its name is an affectionate tribute to her grandmother (Luciana Lobo) and enables guests to gain a better understanding of her highly personal and creative cuisine which explores time-honoured flavours and champions the local surroundings and their natural bounty. Alongside her husband and sommelier Diego Muñoz, Elena Lucas strives to form a culinary dialogue with her guests as if we were enjoying a stroll with her through her local woods and pine groves (this affinity with her natural surroundings is visible in her dishes, such as the thyme “cuajada” (curd) with fermented pine nut honey, as well as the crockery and decor. One of the restaurant’s secret tricks is to only scrape and brush wild mushrooms that they are going to use that day, which they then wash with water and dry in the open air.