Located southwest of Miajadas, within the Finca La Desa complex and hotel, this restaurant brings its finest cuisine to the table. Guti Moreno, the young local chef, presents two tasting menus with a modern twist (Tupío and Gran Tupío), adding dashes of creativity and seasonality while remaining respectful to the flavours of traditional recipes. In fact, encapsulating his philosophy in the phrase ‘from the field to the fire and from the fire to the table’, he regularly goes hunting, foraging for wild produce and gathering from the surrounding vegetable gardens. We particularly enjoyed his cod loin with Grenoble sauce and fried capers, an excellent surf-and-turf dish, and the course featuring ‘Pochas viudas’ beans with wild boar stew, accompanied by his charcoal-grilled ribs). Tupío comes from Castúo (a dialect of Extremaduran) and is used to indicate that one is satiated or full.