When chefs have clear ideas and work with complete dedication, restaurants such as these, where guests can enjoy cuisine to the full, are the end result. Deeply connected to his native Miranda de Ebro, chef Alberto Molinero (who has other restaurants here and in Madrid), aims to create cuisine that delivers impact on every level with strong techniques and plenty of flavour yet without neglecting aesthetics, thanks to dishes that are contemporary in style and meticulous in presentation. In this elegantly informal space with a completely open kitchen, he offers guests a choice of two tasting menus: Erre de Roca and the seasonally inspired De Temporada. One dish that particularly fascinated us was his elegant version of Segovia-style roast suckling pig, to which he adds eel fillets from Miranda de Ebro that were a surprising yet perfect combination.