Barro

Local, ecologically minded ingredients, a focus on a zero-waste philosophy, artisanally produced crockery and support for local small-scale producers are all key here. In this restaurant, which occupies an impressively refurbished 200-year-old warehouse previously used to store flour, the team works according to a single mantra: 'cooking the past from the present, but with an eye on the future'. Fronted by Ávila-born chef Carlos Casillas, the restaurant features a kitchen visible from the dining room and boasts superb views of the city’s walls from the opposite bank of the River Adaja. His cuisine, which views food as a 'live ecosystem', takes shape through two elaborate tasting menus ('Querer' and 'Quererse') designed, in his own words, as 'a naturalistic minimalist approach to Barro cuisine'. Interesting facts? The constantly evolving dishes here always seek to tell us stories about the surrounding area and the changes, whether natural or man-made, that take place throughout the year.