Occupying a 16th-century aristocratic property, Nublo is much more than just a restaurant. In fact, it has brought the gastronomic spotlight back to a town famous as the location for the largest concentration of century-old wine cellars in the world!Following an extensive interior design makeover, the restaurant has opted not to hide the scars of age, instead retaining spaces and dining rooms with lots of personality, such as the internal patio where you can see the goddess Nublo (at night, her transparent image is transposed onto a large ‘holy veil’). Here, chef Miguel Caño, who once worked at the famous Mugaritz run by Andoni Luis Aduriz, showcases his cooking across two tasting menus called Nublo and Nubla (there is another set lunch menu, only on Wednesdays, Thursdays and Fridays) based on a maxim: ‘create pure flavours, showcase wood-fired cuisine and embark on a culinary journey through La Rioja, with a nod to its culture, its native ingredients and its landscapes, in order to offer cutting-edge cooking based on tradition’. The Cantarelus and cecina broth course blew us away!