A spacious, well-lit open dining room with a sailing decor, this restaurant puts the spotlight on rice dishes, such as paellas prepared with lobster and monkfish, and the black fideuà rice, prepared with small noodles on a bed of shrimp, calamar, paprika, tomato and saffron, and cooked together with small pieces of bogavante lobster. For starters, their speciality is the brandada (cod mousse or purée), and for the main course the rice dishes or braised bream and turbot, and local veal from the nearby Madrid and Avila sierras. As a dessert, try the filloa - crêpe-like pancakes made with flour, broth and eggs. At night, live music accompanies the diners and the restaurant has 3 private rooms for groups.

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