Bright and modern, this fresh-market restaurant is one of the most seasonal in Logroño, changing plates as the harvest changes from spring to fall, and relying on root vegetables, meat, and cold-water fish in the winter. The fixed-price menus are often a real steal, as the chef loves to add luxe items (black truffles in particular) to dishes and gets so enthusiastic at the fresh market that he often overbuys highly perishable supplies. Mushroom dishes are sublime, and spring asparagus is as good as it gets in Spain.