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A converted warehouse on the edge of a small Castilian town, with incandescent grills in an open kitchen doing most of the talking. The chef left advertising to come home and cook over fire, and the menu leans hard into embers, chops, and slow-spit lamb that needs four to five hours and a reservation to exist. The Michelin Guide gave it a Bib Gourmand, which tracks for a grill room this focused on doing one thing with real conviction.
The awards strongest first
- Michelin Guide Bib Gourmand
One number, weighted & current 74
How we scoreThe dishes from the writeups
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Chops
“with chops (beef or veal) and young lamb on the spit (only available at lunchtime and by reservation, as it requires between 4 and 5 hours of roasting) as the highlights”
Michelin Guide -
Young lamb on the spit
“with chops (beef or veal) and young lamb on the spit (only available at lunchtime and by reservation, as it requires between 4 and 5 hours of roasting) as the highlights”
Michelin Guide
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