With a soft and elegant interior with light blue walls, marble floors, linen tablecloths, and upholstered armchairs, this spot perfectly fits into its bourgeois environment. In this split-level restaurant, chef Segundo Alonso pays great attention to detail, taking care that his modern Spanish dishes can compete with any in Madrid's priciest restaurants. It's best known for game meats and a variety of mushrooms in season. Other dishes to try include erizos de mar gratinados (toasted sea urchins with quail eggs) and ensalada templada de carabineros (warm artichoke and scarlet shrimp salad).