The chef at this atmospheric restaurant proves the adage that everything old is new again. He has resurrected some of the classic dishes of this corner of Castilla y León—like garbanzo beans in a garlicky sauce with local boletus (porcini or cep mushrooms), or candied artichokes with ham and a mushroom puree. Other Castilian classics like veal tongue and leg of lamb are also featured prominently. Although the menu can be parsed a la carte, almost everyone who dines in the bustling, close-quartered dining rooms, or the greenhouse-like extension, orders one of the tasting menus. There is a vegetarian option as well as five- and six-course menus with meat and fish. The tapas tasting menu of four small plates, wine, dessert, and coffee is one of the best light meals in town (available only in the bar).
- Frommer's Staff