Naia

Vases of fresh flowers and rustic-modern interiors combine with original recipes rooted in local cooking at this cheerfully informal gastrobar with terrace tables gazing out on the Charco de San Ginés. From a semi-open kitchen, Chef Mikel Otaegui works up such delights as creamy mushroom-and-asparagus rice, goat's cheese salad sprinkled with sweet-curry dressing, and potato-and-portobello tortilla dressed with truffle oil.