Chef Carlos Maldonado knows no limits and it is this which characterises his cooking, which is firmly steeped in the flavours and ingredients of La Mancha but which is also open to influences from around the world, as witnessed by the twinning between his beloved Talavera de la Reina and Puebla (Mexico).The restaurant, which could almost pass unnoticed because of its discreet façade, boasts a classic-contemporary look in varying tones of white, plus an adjoining dining room offering tables with a little more intimacy. His tasting menus (Raíces and Hechos de Barro) feature daring, highly technical dishes which are impressive for their equal measure of freshness and boldness. The tableware has been designed by the restaurant and even has the fingerprints of the chef’s son (Carlitos) printed on one of the dessert dishes.