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A small, centrally located restaurant that takes its name from the famous corn bread traditionally eaten in the north of Spain, particularly in Galicia and Asturias. The couple in charge (Víctor in the kitchen and Rocío front of house) create cuisine that is high on detail and pays dutiful respect to the culinary traditions and flavours of Extremadura, while adding a contemporary touch through modern technique and presentation. The cooking here is based around three tasting menus entitled Jariza, Jaramago and Mercado (the latter, shorter and more affordably priced, is only available on weekdays). One dish that particularly stood out was the suckling pig’s ear with white prawn tartare, which is always on the menu but with a garnish that changes with the seasons.