A bright, spacious and attractive restaurant with an industrial decor in which the creative cuisine on offer and its philosophy of solidarity (the restaurant is part of the Fundación Raíces’ “Cooking with a Conscience” project that aims to involve vulnerable young people in working and social environments) have won many admirers. The cuisine on offer here is based around an à la carte and three tasting menus (Ovillo, Madeja and Tirar del Hilo), all of which impress with their extensive choice of mini appetisers. We particularly recommend the tripe with haricot beans, which won the world’s best tripe dish award in 2022.