A serious modern Extremaduran kitchen run by chef Iñaki Rodaballo, sitting on a quiet street near the river. The cooking takes traditional regional ingredients — Ibérico pork, Torta del Casar cheese, river fish, local game — and treats them with care, technique and a degree of restraint. The tasting menus change with the season and run to several hours; the à la carte is shorter and more affordable.
Service is polished without being stiff and the wine list leans local. Book ahead, particularly on weekends. Reservations are essential for the tasting menu.