Chef Andrés Madrigal unleashes his creativity in this rehabilitated 19th-century mansion that has two dining floors filled with contemporary artwork. The young chef delivers two different sampler menus (EUR 55 and EUR 75), as well as a short array of choices from a menu that changes every two to three weeks. He and his team subtly reinvent such traditional dishes as sole meunière, royal hare (a traditional French dish made with stuffed, marinated hare and simmered for many,more hours than the average), and Andalusian shrimp omelet. The restaurant has an astounding wine cellar, and there's a courtyard for summer dining.
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