A restaurant with a highly personalised working philosophy that is based around three core concepts: flavour, feeling and aesthetics.Here, chef Alejandro Serrano, who decided to return to his roots having trained at the Basque Culinary Center in Bilbao and in renowned restaurants such as Azurmendi, Coque, and DiverXO, shows that you can go against the tide and still succeed. In his elegantly contemporary eatery, enjoy cuisine centred on two tasting menus: Aquende (influenced by ingredients that have historically formed part of the region’s cuisine); and Allende (cutting-edge cooking that, somewhat surprisingly, is focused on fish and seafood). The “executive” Miranda menu is also available at lunchtime midweek.