First you need to know about two noteworthy bits of information that are also closely linked: the curiosity that the biggest supporter of this project, Javi Estévez, was a contestant on 'Top Chef'; and, probably a bigger deal as far as the menu itself is concerned, is that this young and more-than-competent chef lives by and for offal. He dignifies it, updates it and presents it with a contemporary flavour that manages to lighten up all the preconceived ideas of those who aren't accustomed to dining on this sort of cuisine: brains, trotters, tails, tongue, gizzards and, of course, tripe. His singular approach attracts offal newbies to a type of food that's always been around in Madrid, although perhaps not so visible. The young team in the kitchen and dining room have helped turn this gastronomic offering into a space that's entertaining and well-executed. You can really appreciate their enthusiasm and mastery of raw materials. If you've ever been tempted to explore this culinary universe, this is the perfect place to dive in.