The food served in this unique restaurant is based on market cuisine and mushrooms, a timeless product that originates from Soria, the land where the chef María Luisa Banzo was born.

They serve creamy soups made from pulses all year round, as well as purees made from porcini mushrooms or vegetables in autumn and winter. In spring and summer, these dishes are replaced by strawberry and melon cold soup or purees. They offer a wide selection of fish, from classical sea bass to delicious monkfish in mushroom and truffle sauce; alongside typical inland fish, such as conger in green sauce -a recipe the chef learnt from her grandmother- or trout and river crab, which is only available in the summer, thus making it scarce and difficult to come by. María Luisa's cuisine offers a selection of mushrooms and truffles, ranging from ordinary to strange varieties, which are never “mixed in the same dish.” María Luisa cooks her treasure carefully, making sure she does not break the textures or flavours. Her mushrooms taste of mushroom, a fact that most of her customers appreciate, and amaze the most demanding palates.