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Attractive, modern and different, and designed for just 12 people to dine at the bar, hence our strong recommendation to book ahead. Chef Víctor Conus conjures up contemporary cooking with a focus on quality ingredients, the seasons and his own personal experiences. This is showcased on a single surprise tasting menu built around the best Galician ingredients available daily albeit with a nod to his Andalucian roots. Produce sourced from his kitchen garden in Nigrán are always present (including delicious Loba beans) as are pork-based products (charcuterie, as well as cuts such as “abanico”, “pluma” and “secreto”), given that his family runs the Jamones Doña Lola company in the town of Bollullos Par del Condado, in Huelva province). They always start with a plate of Paleta Ibérica Edición Especial “La Consentida” ham and the famous “de la Yaya” croquettes”!