Located along a pedestrianised street in the old quarter, the Basque-named Atxa occupies a restored house dating back to 1864 and is a great dining option in mainland Spain’s most southerly town. The two chefs at the helm both worked for Martín Berasategui for several years, an experience which gave them the confidence to set up on their own. Their contemporary cuisine is based around locally sourced ingredients and includes creative touches and grilled dishes that take guests on a culinary journey back to Northern Spain. Their personal homage to “tranvía tarifeño”, a typical and local millefeuille-style dessert, is well worth a try.