Description: A cosy place situated in a building with an avant garde architectural design, a dining room for 45 people and a patio in the entrance. Decorated with old photographs of the tanning factory that it used to be, it combines the avant garde with tradition in Marc Neris' kitchen, whos talent and teaching allows him to create original dishes with the freshest product on the market as well as excellent traditional food, roasts and spoon dishes. Reccomended are the goats cheese salad with Palma honey, Cod salad with chick pea cream and garlic petals, Lamb pie in mango chutney with mint flavoured rice, and desserts such as chocolate souffle with passion fruit sauce. Whichever choice can be accompanied with a good wine from the cellar, being amiably and expertly reccomeded by the dining room manager Isaac Delgado Jaen. The restaurant team works in order to gain clients loyalty so that they repeat their visits accompanied by friends and neighbours.