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In this elegant restaurant, located inside the luxury Hotel Wellington and overseen by award-winning chef Ricardo Sanz, savour spectacular nigiri prepared with rice from the Ebro delta, carabinero prawn usuzukuri with a salsa made from its own coral, and tuna tataki with vitello tonnato, alongside signature dishes such as “huevos rotos”, in which the eggs are accompanied by fingers of Canary Island potatoes and bluefin tuna instead of the usual ham. The chef has developed a legendary reputation by being the first to move away from the hallowed turf of Spanish cuisine to introduce a concept that combined Japanese and Mediterranean cooking, in so doing opening the door to influences from elsewhere (Mexico, Korea etc) but where the very best Iberian ingredients still provide the backbone. Allow yourself to be guided in your pairings (wine, sake, tea or beer) by the sommelier, and whatever you do, don’t pass up the chance to savour the delicate mochis to round off your dining experience.