Alberto Gutiérrez continues in the footsteps of his great-grandfather, Alberto Andrés Alonso, who opened Terete in 1867 to share “the fate God had chosen for him to perfect the art of roasting lamb and serving it with a glass of wine.” In other words, eating here is divinely ordained. One starter—Calahorra artichokes sautéed with Swiss chard, peapods, and mushrooms—is almost a meal in itself. Gutiérrez builds his desserts around the succession of local fresh fruits, starting with spring strawberries and ending in the fall with fresh grapes baked into cake.