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 honest and regionally inspired cuisine. She presents a singular tasting menu that evolves with the season and, weather permitting, begins with the first appetisers at a table that overlooks the ancient salt mines. We were surprised by both the coffee course, with honey provided directly by the beekeeper, and a homemade ‘Baileys’ made with toasted cereal and fermented bread. She tends to work a lot with the ‘muera’, the salt of the earth, an exclusive product!