Fuego

After opening Aire, Ignacio González and Erika Feldmann now present the second of their elemental restaurants, Fuego – fire in English. Unsurprisingly, the speciality here is food cooked on an open fire, namely meat and fish ethically sourced from local farms. Elegant and intimate (and we mean intimate - there are only nine tables), with views to the open wood grill, it emulates the interior of a small 19th century French country house. Essential fare here are the zamburiñas, mollejas, and aubergines, served almost untouched as appetisers, as well as the whisky-tenderised beef and wild sea bass for mains.