The story
Just off the Carretera de Salamanca, beside the Adaja river, stands a building with a century-and-a-half of purpose. Built in 1880 as the city’s wheat granary, it has been transformed into a dining room that still feels like a storehouse – only now the goods on offer are plates of remarkable precision.
Chef Isidora Beotas leads a kitchen that the Michelin Guide has recognised as “Recommended” for 2026. Her cocina creativa is grounded in the region’s finest produce: wild fish, game, Ávila beef, and seasonal vegetables from nearby farms. The menu changes regularly, but the approach remains constant – bright, technically assured, and never fussy. A sample degustación might begin with smoked sardine, Parmesan, and sun-dried tomato vinaigrette, then move to a creamy rice with bacon, asparagus, and Parmesan, followed by grilled hake with baby squid in onion, and finish with a veal fillet in grape and truffle sauce. Desserts come as a trio of miniatures. The 65€ menu is a generous introduction; the 80€ “Especial” adds marinated herring, goat cheese from La Adrada, and confit suckling pig.
The wine list is a destination in itself. Sommelier Julio Delgado Manrique, a winner of the prestigious Nariz de Oro in 1996, has assembled a cellar that spans Spain’s top regions and vintages, plus Chile, Argentina, Portugal, France, and Australia. It has been widely praised and awarded.
The room is modern, with clean lines, fine linens, and a view of Ávila’s formidable walls through the windows. A private space accommodates events from business lunches to weddings. Service is professional and unhurried. Tuesday to Saturday, lunch and dinner; Sunday lunch only.
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