A family-run, bistro-style restaurant with a simple rustic-cum-contemporary decor with the father Julio in charge of the dining room and his son Eduardo manning the stoves. The clear focus on the concise à la carte is on top-quality ingredients which are used to create contemporary dishes with a strong gastronomic base, mainly resulting from the number of years spent by Edu Guerrero working at El Bohío in Illescas, alongside celebrity chef Pepe Rodríguez. The result is honest cuisine that showcases time-honoured flavours.