Amid the surprising landscapes of the Valle Salado de Añana, overlooking its salt pans that date back millennia, you’ll find this rustic-style former salt warehouse that now features the kitchen at its very heart with a bar counter arranged around it. Head chef Beatriz Pascual shows off her skills in front of us, using locally sourced organic fruits and vegetables to create regionally inspired cuisine presented in a contemporary way on a single tasting menu that changes with the seasons and includes dishes such as horse meat steak tartare. She also enjoys working with “muera”, the salt of the earth, an exclusive product.