This cavernous restaurant in a former bodega has a suitably rustic atmosphere with arches, original beams, and a central fireplace for winter nights. During the summer you can often enjoy live music, and sometimes flamenco, too, while you dine. The chef has worked at several top-grade restaurants; his menu provides an innovative twist to classic dishes, such as pechuguitas de cordorniz rellenas de pétalos de rosa y foié (quail stuffed with rose petals and liver pâté). There's an excellent wine list as well.
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