This restaurant, located in a farmhouse from 1876 that once housed an apothecary (the original furniture is still in use), was renovated by the chef and his family in 2002. Miguel Ángel de la Cruz focuses on local ingredients, which, in the province of Valladolid, means meat dishes. Starters include lamb sweetbreads with mushrooms and grated green pineapple or soupy rice with local game. Mains range from elaborations like venison with duck liver and chestnuts or a simple platter of grilled baby lamb chops.