Narru

Chef Iñigo Peña’s relaxed restaurant with a soothing almost Scandinavian décor of blonde wood and cement floors in the Hotel Niza is one of the hottest tickets in town. Why? Peña, who previously cooked at Arzak and Mugaritz, dazzles with dishes that are technically impeccable and boldly simple. The chef’s respect for his carefully sourced seasonal produce comes across in dishes like mushroom stuffed ravioli, hake in a green herb sauce with baby clams, and Iberian pork with grapes and apples. Don’t miss the delicate made-to-order apple tart for dessert.